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.
- 250 g butter room temperature
- 250 g demerara sugar
- 5 ml vanilla extract
- 2 eggs
- 250 g flour
- 1 teaspoon baking powder
- 100 g rolled oats
- 100 g butter room temperature
- 200 g 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.