November 5, 2013

Giant Oatmeal Cream Cookies

Tulsa State Fair Winner

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