For the Oatmeal Cookies:
- 1 cup (225 grams) unsalted butter, room temperature
- 1 cup (220 grams) Domino® Dark Brown Sugar
- 1/2 cup (100 grams) Domino® Golden Sugar
- 2 large eggs
- 2 tsp (10 grams) vanilla extract
- 1 1/2 cups (190 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp coarse sea salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3 cups (240 grams) rolled old fashioned oats
For the Vanilla Bean Creme Filling
- 3/4 cup (175 grams) unsalted butter, room temperature
- 2 1/2 cups (300 grams) Domino® Powdered Sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tbsp (15 grams) heavy cream
Prep Time: 45 minutes / Cook Time: 15 minutes / Yields: 10-12 cookie sandwiches
To Make the Oatmeal Cookies:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter, Domino® Dark Brown Sugar, and Domino® Golden Sugar together on medium-high speed until light and creamy, about 2 minutes. Add in the eggs and the vanilla and mix until combined, scraping down the sides as needed. Set aside.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats together. With the mixer on low, slowly add the oat mixture to the wet ingredients, mixing until just combined. (The dough will be thick).
Using a large cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2.5 inches between each cookie (they will spread as they bake). Bake for 12-14 minutes, or until lightly golden brown around the edges. Allow cookies to sit on the pan for about 3 minutes before removing them to a wire rack to cool completely. While the cookies cool, prepare the crème filling.
To Make the Vanilla Bean Crème Filling:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until light and fluffy, about 5 minutes
Turn the speed down to low and gradually add in the Powdered Sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in the vanilla bean paste and heavy cream and mix until combined.
Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes until the buttercream is fluffy. If needed, add in a little more cream 1 teaspoon at a time until you reach your desired consistency.
To fill and assemble, pipe or spread about 1 1/2 tablespoons of crème filling on the bottom side of half of the cookies; top with the remaining cookies, right side up.
- Cookies stay fresh and soft (with crème filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the filling fresh.
Meet the Chef:
Meet Mike! He is a New York City-based baker, recipe developer, and food photographer who loves to create indulgent, over-the-top yet approachable dessert recipes. Follow along for recipes designed to satisfy any sweet-tooth!