A sweet speckled vanilla bean cream cheese frosting is nestled between two chewy oatmeal cookies, to make a decadent and nostalgic treat.
Course Dessert, Snack
Prep Time 20minutes
Cook Time 10minutes
1CupButterunsalted and softened to room temperature
1 1/2CupsBrown Sugar
2 ¼CupsWhite Whole Wheat Floursee note
Cream Cheese Filling
1/2tspVanilla Bean Paste
Preheat the oven to 375F, with a rack in the center. Line a cookie sheet (or two!) with parchment paper.
In a stand mixer with the paddle attachment, cream together the butter and sugars on low speed. Add in the egg and vanilla, mixing until combined.
In a medium bowl, whisk together the flour, oats, spices, baking soda, and salt until mixed. Add the dry ingredients to the mixer, in four batches, fully incorporating each batch at low speed, until all ingredients are thoroughly combined.
Use a spoon or cookie scoop to place balls of dough, about 1-inch in diameter onto the prepared cookie sheet. These will spread, so it's best to spread them 2-3 inches apart.
Bake for 8-10 minutes. The cookies should be dry around the edges, but still soft in the middle. Let cool for 10 minutes on the pan, and then transfer to a rack to cool completely.
While the cookies are cooling, add the cream cheese and butter to a clean bowl for the stand mixer. Use the paddle attachment and mix at medium-low speed for about 5 minutes, until the mixture starts to get fluffy.
Add in the powdered sugar, 1/2 cup at a time, fully incorporating into the cream cheese and butter. With the last batch of sugar, add in the vanilla bean paste and half the milk, and mix thoroughly. Add more milk as needed until the frosting has peaks that curl over slightly.
Pair your cooled cookies by size and shape. If you used a cookie scoop, they will be more consistent. However, there may still be slight differences.
Add the frosting to a piping bag if desired. From each pair, pipe or spread about 2 Tbsp of frosting onto the back of one cookie. Then cover with the other cookie.
Eat these immediately, or store at room temperature for 1-2 days. You can also store the completed cookie sandwiches or the separate cookies and frosting in the fridge for 1-2 weeks. You can freeze these for 3 months. Thaw to room temperature before serving.
If you do not have vanilla bean paste, you can substitute 1 tsp vanilla extract in the frosting.
Using a cookie scoop for this recipe will help you get more consistent results, which is especially important when pairing up the cookies to make sandwiches.
Some people (especially at high altitudes) found this recipe to work better with more flour. Add a bit more if your dough appears wet or sticky after it's mixed.