Oatmeal Cookie Sandwiches with Cream Cheese Buttercream

Oatmeal Cookies

STEP 1:

Preheat the oven to 325°F. Line two large baking sheets with parchment paper.

STEP 2:

In a medium bowl, whisk together the flour, cinnamon, and baking soda.

STEP 3:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-low speed until just combined. Do not whip.

STEP 4:

Add the egg yolks and vanilla extract, mixing until incorporated.

STEP 5:

Gradually mix in the flour mixture, then stir in the oats followed by the golden raisins.

STEP 6:

Using a 1½-ounce cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

STEP 7:

Press each scoop to about ½-inch thickness using parchment paper or the butter wrapper. Freeze the cookies until firm.

STEP 8:

Reduce the oven temperature to 300°F. Bake for 15 minutes, or until the edges are lightly browned and the centers are set. Cool completely.

Cream Cheese Buttercream

STEP 9:

Combine the granulated sugar and egg whites in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water and whisk until the sugar has dissolved and the mixture feels warm.

STEP 10:

Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form.

STEP 11:

Reduce the speed to medium and add the softened butter 1 tablespoon at a time, followed by the cream cheese 1 tablespoon at a time. Mix in the vanilla extract until smooth and fully incorporated.

Assemble

STEP 12:

Transfer the buttercream to a piping bag. Pipe a generous dollop onto the flat side of half of the cookies.

STEP 13:

Top with the remaining cookies and gently press together to create sandwich cookies.

STEP 14:

Serve immediately or wrap tightly and freeze for up to 2 weeks. Thaw completely before serving.