These cookies bring me back to my childhood days by the creek, walking hand in hand with my grandma. Filled with a whipped buttercream icing, they are addicting. They can also be made gluten free if needed. See the options to substitute in the recipe.
Cookie ingredients
1 cup of salted butter
3/4 cup of brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp of vanilla
1/2 tsp baking soda
1 tsp of cinnamon
1/2 tsp salt
3 cups of quick or old fashioned oatmeal
1 1/2 cups of flour (or substitute with Gluten free baking flour)
1/2 Tbsp of coffee
Directions:
Preheat oven to 350.
Soften butter. Cream butter & sugars together. Add in eggs and vanilla. Add in coffee. Whisk together dry ingredients. Add into dough mixture. Mix until dough comes together. Use a medium truffle scoop, and scoop heaping spoons evenly onto a baking stone, or silicone baking mat. I like to use the mats and place them on a sturdy baking sheet. Place them 1-2 inches a part. Pat down gently. Bake on 350 for 10 minutes. Allow to cool completely before adding icing.
Cream Filling: Best Icing Ever
6 heaping Tablespoons All-purpose Flour (gluten free works too)
1 cup Milk
2 teaspoons Vanilla
1 cup of salted Butter
1 cup Granulated Sugar
Directions:
Whisk flour into milk. Heat slowly in a saucepan until thick. Remove from heat and allow to cool to room temp. Meanwhile whisk 1 cup of softened salted butter on high with 1 cup of sugar for 2 minutes. Add in milk/flour mixture (if cooled). Whip on high until the sugar begins to dissolve and mixture becomes light, airy, and white like whipped icing. This could take up to 5-7 minutes. Add in vanilla and whip until combined. Add 1-2 Tbsp of icing onto cooled cookie. Top with another cookie. Enjoy!!
