Oatmeal Crisp Sandwich Cookies Recipe
A chewy and wholesome cookie, great with a cup of coffee.
1 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened but still slightly cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (not quick oats)
1/2 cup butter, at room temperature
1 teaspoon pure vanilla Extract
2 cups confectioners' sugar
2 Tablespoons Milk
Preheat oven to 350 degrees.
Line large, rimmed baking sheets with parchment paper and set aside.
In a medium bowl, stir the flour, baking powder, baking soda, and salt together.
Using an electric mixer, beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds.
Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer.
Scrape down the sides of the bowl with a rubber spatula.
Add the egg and vanilla and be
Add the flour mixture and mix until barely incorporated, 10-20 seconds.
Give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.
Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls.
Place the cookies about 2 1/2-inches apart on the baking sheet(s) - about 8 cookies per sheet.
They will spread quite a bit. Lightly press each cookie to about 3/4-inch thickness .
Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes.
Remove from the oven, let cool a few minutes then transfer to cooling racks.
In a small bowl, using an electric mixer, beat the butter with vanilla extract, powdered sugar, and up to 2 tablespoons of milk.
Add the milk a little at a time starting with one tablespoon until you get the desired consistancy.
Put a little icing on one cookie, and make a sandwich with the second cookie.