A classic oat cookie is made even better when sandwiched with spiced buttercream to make a decadent cookie sandwich perfect served with a glass of milk.
I’ve been meaning to develop a really easy but delicious oat cookie recipe for a really long time. I’ve always loved oat cookies but can’t stand it when they have raisins in them. And so, this weekend I went about making a buttery, delicate oat cookie and I’m glad to say that it was a success. After tasting them as is, I thought they would go really well with a creamy, spiced filling.
The filling took the humble oat cookie to new heights and they were gobbled up in minutes by my family. With a glass of milk, these cookies are the perfect afternoon snack and they make for fab lunchbox fillers too.
- 250g butter, room temperature
- 250g demerara sugar
- 5ml vanilla extract
- 2 eggs
- 250g flour
- 1 teaspoon baking powder
- 100g rolled oats
- 100g butter, room temperature
- 200g icing sugar, sifted
- pinch of ground cloves
- pinch of ground nutmeg
- 1 teaspoon ground cinnamon
- splash of cream
- Pre-heat the oven to 180°c and line 2 baking trays with parchment paper.
- To make the cookies, combine the butter, sugar and vanilla in a bowl and beat until light and fluffy.
- Add the eggs one at a time, beating between each addition.
- Sift in the flour and baking powder and add the oats. Mix until you have a relatively stiff dough.
- Form small balls and place on the prepared baking trays (approximately 5cm apart) and press down lightly.
- Place in the oven and bake for 10 minutes until golden brown.
- Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack to cool completely.
- Continue with the remaining dough until all the cookies have been baked and cooled.
- To make the filling, combine all the ingredients and beat until light and creamy.
- To make the sandwiches, top half of the cookies with a dollop of the filling then sandwich with the remaining cookies.
- The cookies will keep for approximately a week in an air-tight container.