Creamed Filled Oatmeal Cookie
Ingredients:
- flour - 1/2 cup plus 1 T
- quick oats - 1/2 cup
- baking soda - 1/4 t plus 1/8t
- ground cinnamon - 1/4 t
- butter, softened - 1/4 cup
- light brown sugar - 1/2 cup
- egg - 1
- vanilla extract - 1/2 t
- butter, softened - 3 T
- powdered sugar - 2/3 cup
- heavy cream - 1 T
- vanilla - 1/4 t
- salt - pinch
Instructions:
In a bowl, toss together flour, oats, baking soda and cinnamon together; set aside.
In a bowl, beat butter on high speed until creamy, about 1 minute. On medium speed beat in brown sugar add egg and vanilla extract, beat. On slow speed beat dry ingredients into the wet ingredients until a soft dough is formed; dough will be sticky.
Divide dough in half and form into 2 round balls place in opposite corners on a parchment paper lined cookie sheet, leave enough room around the edges for the cookies to spread. Bake in a preheated 350 degree oven for 20 - 22 minutes or until lightly browned on the edges. Remove from oven and cool for 15 minutes on the cookie sheet. Place on a wire rack to cool completely.
Prepare filling -- In a bowl beat butter on high speed until creamy, about 1 minute. With mixer on low, slowly add powdered sugar; beat for 1 minute. Add cream, beat on high until creamy, if desired add salt. To get desired spreading consistency add more cream to thin or more powdered sugar to thicken.
Frost the bottom of one cookie and top with the second cookie. Store covered in refrigerator for up to 2 days. Yields 1 cream filled cookie.
