Cute little (not that little) sandwich cookies with delicious flavor and an excuse for me to buy Fluff for the first time since I got back to New England. The original recipe used cinnamon and nutmeg in the cookies, and I just went ahead and used apple pie spice and thought it was perfect.

Ingredients:

Cookies:

• 1 cup plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoons apple pie spice
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 1 1/3 cups firmly packed light brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla extract
• 2 cups old fashioned or quick cooking oats (just not instant)

Filling:

• 1 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 7.5 ounce container Fluff
• 2 teaspoons vanilla extract

To make the cookies, first stir together the flour, apple pie spice, baking soda, and salt in a medium bowl and set aside.

Combine the butter and brown sugar in a mixing bowl and beat on medium-high with the paddle attachment until creamed.

Reduce the speed to medium and beat in the eggs one at a time.

Beat in the vanilla, then stir in the flour mixture.

Stir in the oats as well.

Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.

Line two large sheets with parchment/silpats. Scoop dough into 1″ balls, spaced 2″ apart on the pans.

Press down gently on the top of each to slightly flatten.

Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. I had enough for almost a 3rd full pan.

Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.

Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.

Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies. You may have some filling left over.

Oatmeal Sandwich Cookies

Slightly adapted from The Daily Cookie.

Cookies:

• 1 cup plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoons apple pie spice
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 1 1/3 cups firmly packed light brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla extract
• 2 cups old fashioned or quick cooking oats (just not instant)

Filling:

• 1 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 7.5 ounce container Fluff
• 2 teaspoons vanilla extract

To make the cookies, first stir together the flour, apple pie spice, baking soda, and salt in a medium bowl and set aside.

Combine the butter and brown sugar in a mixing bowl and beat on medium-high with the paddle attachment until creamed. Reduce the speed to medium and beat in the eggs one at a time. Beat in the vanilla, then stir in the flour mixture, followed by the oats. Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.

 

Line two large sheets with parchment/silpats. Scoop dough into 1″ balls, spaced 2″ apart on the pans. Press down gently on the top of each to slightly flatten. Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.

Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies.