I have never been a huge frosting fan. I like homemade better than store bought, naturally, but it’s still just too sweet for me. These cookies are so chewy and delicious and they reminded me of Little Debbie Oatmeal Creme Pies. I decided to go against my own preferences and fill them with frosting. As a compromise to myself I opted for cream cheese frosting with a kiss of maple and cinnamon to really round out the warm homemade vibe that’s happening.
Yield : 12 sandwiches
Prep : 2 hours
Cookie : 1 ¼ cup All Purpose Flour ½ cup Unsalted Butter, see note below 2 Eggs 2 Tbsp Heavy Whipping Cream 1 ½ cups Old Fashioned Rolled Oats ½ cup Dark Brown Sugar ½ cup Granulated Sugar 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Kosher Salt 1 tsp Cinnamon 1 cup Chocolate Chips Filling : this is for all the cookies – you can halve the recipe if saving some cookie dough for later 8 oz/1 cup Cream Cheese, room temperature ½ cup Unsalted Butter, room temperature 2 ½ cups Powdered Sugar 1 Tbsp Maple Syrup 1 tsp Cinnamon 1 tsp Kosher Salt
For the Cookies:
In a small pan place ½ cup unsalted butter over medium heat. Allow to melt and then brown. Once the butter begins to turn dark brown sugar colored and smell nutty, pull it off the heat. Transfer it to a bowl and place in the refrigerator to cool. Allow to cool for at least 20 minutes, but do not harden.
While butter cools measure flour, oats, baking powder, baking soda, salt and cinnamon into a bowl. Mix to combine.
Add cooled brown butter to a mixing bowl and blend at high speed to re-emulsify and allow the browned fats to reincorporate. Mix for 2 minutes.
Add brown sugar and granulated sugar. Mix to combine. Scrape the bowl and add eggs one at a time, scraping the bowl again in between each addition. Add heavy whipping cream and vanilla. Mix to combine.
Add dry ingredients in two batches, mixing until just combined. Mix in chocolate chips.
Line a cookie sheet with parchment. Scoop dough into 2 tablespoon or 1-ounce portions. You can scoop all the dough now because it will chill for at least 20 minutes before baking. Once the dough is chilled spread out the portions with 2 inches between each on the prepared sheet tray.
At this point you can freeze some of the dough for later if you would like.
Preheat the oven to 350°
Bake cookies for 14 minutes, rotating the tray halfway through baking. Cookies should be paler in the center and golden brown around the edges.
Allow cookies to fully cool.
For Filling:
While baked cookies cool you can make the filling.
Using a whisk attachment, whip butter and cream cheese on high speed until light and fluffy, about 2 minutes. Add powdered sugar, salt and cinnamon and mix for 1 minute more. Add maple syrup and mix until just incorporated.
To finish:
Flip cookies over to expose flat underside. Spread half the cookies with 2 tablespoons of filling and top with another cookie. Refrigerate for 10-15 minutes to set filling before serving. Store extra sammies in the refrigerator for up to 5 days.