November 5, 2013

Giant Oatmeal Cream Cookies

Tulsa State Fair Winner

We just had the good fortune of making and tasting these delicious cookies Giant Oatmeal Cookies. They won first place at the 2013 Tulsa State Fair where Alexandra Coppinger made a giant one for the Gold Medal cookie contest. She took home the blue ribbon. We can see why. They were amazingly good!

We split the batch into a jumbo, dinner-plate-size cookie and about a dozen individual ones. We hope you try them soon too!

–Cyndi

Giant Oatmeal Cream Cookie

Dough:

1 1/4 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla

1 1/2 cups Gold Medal All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

3 cups oats

 

Cream Filling:

1/2 cup butter

2 cups powdered sugar

2 tablespoons heavy whipping cream

2 teaspoons vanilla

Preheat oven to 375 degrees F. Beat butter and sugar together until creamy. Add egg and vanilla; mix well. In a medium bowl, mix Gold Medal all-purpose flour, baking soda, salt, cinnamon and oats together. Add dry ingredients to butter mixture; mix well. Prepare a baking sheet with either non-stick spray or parchment paper. Drop dough by rounded tablespoons onto baking sheet or press out into a round baking sheet to make two large cookies. Bake for 15 minutes or until golden brown (bake time may vary upon size of cookie). For filling, combine butter, powdered sugar, cream and vanilla together and mix to reach desired consistence. Spread filling between two cookies.

–Recipe from Alexandra Coppinger, Tulsa State Fair Winner, 2013 Gold Medal Flour Contest