May 10, 2015

Oatmeal Cookie Sliders

Arkansas State Fair

Chewy oatmeal cookies sandwich a creamy rich filling in this blue ribbon winning cookie from the Arkansas State Fair last year (2014).

Rhonda Hull took first place for them. One taste and you will agree: they are a winner!

-Cyndi

Oatmeal Cookie Sliders

1/2 cup unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup Gold Medal all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup quick cooking oats

 

Filling:

3 tablespoons unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup confectioners’ sugar

1/2 teaspoon vanilla

2 1/2 to 3 tablespoons heavy whipping cream

 

Line cookie sheets with parchment paper. In a large bowl with electric mixer (or stand up mixer with the paddle attachment) cream together butter and cookie butter until light and fluffy, about 2 minutes. Gradually add brown sugar and vanilla, mixing until well combined. Add egg and beat well. In another bowl, combine Gold Medal Flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined. Refrigerate 1 hour or more.

Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into 1-inch balls. Place onto parchment-lined baking sheet 2 inches apart. Bake 9-10 minutes, or until cookies are light brown on edges. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.

Filling: Cream together butter, cookie butter. Gradually add in confectioners’ sugar, mixing until creamy and thoroughly combined. Add cream and vanilla; beat 1 minute. Spread or pipe filling onto half of the cooled cookies. Top with the other half to form sandwiches. Makes 26 sandwich cookies.

-Recipe from Rhonda, 2014 Arkansas State Fair, Gold Medal Flour Cookie Contest