I’m lazy I have to be creative with what I already have in the kitchen. Here, we had left over oatmeal raisin cookies we made a couple days ago and extra vanilla buttercream frosting. The cookies are little smaller than usual, so making little sandwiches sounded perfect! Those cookies had it coming!
In case you were wondering what my hand looks like…
Oh! And Happy Halloween!
Top one cookie with frosting…
Plop another cookie on top of that! Ta-Dah!
I guess you could think of these as oatmeal creme pies, really. These have a sweet, creamy filling, generously sandwiched between two soft oatmeal raisin cookies. Mmm…
Vanishing Oatmeal Raisin Cookies
Yields about 4 dozen
1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
1 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 c. oats (quick or old fashioned, uncooked)
1 c. raisins
-Preheat oven to 350.
-Whip together the butter and sugars.
-Add eggs and vanilla and mix well.
-Mix flour, baking soda, cinnamon, and salt; mix well into dry ingredients.
-Add the oats and raisins.
-Measure by rounded tablespoonfuls onto an ungreased cookie sheet.
-Bake 10 to 12 minutes or until golden brown.
-Allow to cool for a minute or two on sheet and remove to cool.
Traditional Vanilla Buttercream Frosting
Frosts one 9×13 cake, one layered 8- or 9-inch round cake
1/2 c. butter, softened
4-1/2 c. powdered sugar
2 t. vanilla
3 T. milk or half-and-half
-In a large mixing bowl, beat the softened butter with a mixer.
-Add 3 cups of the sugar and mix.
-Add the vanilla and mix.
-Then add the rest of the sugar, the milk, and mix.
-Scrape the bowl with a rubber spatula and mix again. (Does the word mix sound funny to you, yet?)
-Do as you please, now! Frost a cake, add coloring, pipe some delicious chocolate cupcakes, or place between two cookies!
-Generously top one cookie with frosting.
-Top with another cookie!