Oatmeal Cream Sandwich Cookies
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 12 cookies
Complexity: easily
Quantity: 12 cookies
This recipe differs from regular oatmeal cookies by the addition of malted milk. To achieve the right texture, it's important to grind the oats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Double cookies
- 1.5 cups premium flour
- 1 tbsp. malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 tsp salt
- 3 cups of oatmeal
- 0.5 cups chopped almonds
- 220 g of butter at room temperature
- 0.75 cups brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cream
- 5 tbsp (75 g) butter at room temperature
- 2 cups powdered sugar, plus more if needed
- 1 tbsp. malted milk powder
- 2 tbsp whole milk, plus more if needed
- 0.25 tsp vanilla extract
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Recipes with similar ingredients: premium flour, rolled oats, malted milk powder, brown sugar, powdered sugar, milk, eggs, vanilla extract, cream, almond, cinnamon
Cooking the dish according to the recipe:
- Make cookiesIn a medium bowl, combine flour, malted milk powder, baking powder, cinnamon, and salt; set aside. Pulse the oats and almonds in a food processor until coarsely ground and set aside.
- Beat the butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla. Reduce the mixer speed to low; add the flour and beat until combined. Add the oat mixture and beat until combined.
- Line a baking pan with parchment paper. Place 1/4 cup (about 24) balls of dough, 5 cm apart, on the prepared baking sheet. Freeze until firm, at least 1 hour.
- Preheat oven to 350°F (170°C). Bake the cookies until golden brown and crisp around the edges, 15-17 minutes. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Make creamBeat the butter, confectioners' sugar, and malted milk powder in a large bowl with a mixer on medium speed until combined. Reduce the mixer speed to low; add the milk and vanilla, beating just until combined. Increase the speed to high and beat until the mixture is light and fluffy, at least 5 minutes. Press the cookie halves together, spreading the frosting over them.
Recipe oatmeal cookies with icing.
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