It’s been a while since I’ve done a cookie, but these ones were so good that I needed to try them out. This is another one of those cookie recipes you can make on impulse if you have all the ingredients.
Alright, let’s get started with the fun stuff.
You will need two and a half sticks of butter for this recipe, so make sure they’re at room temperature already.
Make sure you mix your white and brown sugar before adding it to the butter. Mixing the sugars ahead of time ensures good cookie consistency.
Once the sugars are mixed up, dump that bowl into the stand mixer and mix them up!
Once the sugar and butter are mixed together, add the egg, vanilla extract, and molasses.
Mix it all up.
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and your quick oats..
Whenever I need to add dry ingredients to the stand mixer, I always take the mixture and put them on a sheet of parchment paper and slowly pour it into the stand mixer as it is mixing. I don’t have video of this because I don’t have a tripod for this kind of thing. Plus, I don’t have a YouTube channel to show how all this is done, since I’m a one-man crew.
After mixing for a while, you can stop the mixer and gaze at the magnificence that is the raw cookie dough…
Scoop it out using your trusty 1.5Tbsp scooper from Oxo, unlike their crappier 1Tbsp scooper. Make sure your cookie sheets are lined with some parchement paper for easier cleaner up. To make your life easier, I’d recommend using two cookie sheets to get the baking done quicker.
Make sure your oven is at 375F. I baked the cookies for 12 minutes despite the recipe calling for 10 minutes. The aluminum cookie sheets require a little longer since they don’t absorb heat as much as their steel counterparts.
While cookies are baking, it’s time to get the filling ready.
For the filling, beat the butter with your hand mixer.
Next, add the powdered sugar.
To thicken it up, we need to add some heavy cream.
Once the filling is complete, it’s time to make the sandwich cookies!
I had a lot of filling left over, and had to do my best to not eat it with a spoon.
In the end, this is the result:
These cookies are a lot of work, but they’re so good and worth the effort. As long as you have the 4 sticks of butter at room temperature, this won’t take too long to make.
Do I recommend these? Absolutely! This is definitely something worth your time, and they’re so good. The recipe calls for each cookie size to be 3Tbsp, but using the 1.5Tbsp size makes the cookies just right. Plus, at 1.5Tbsp, it’s still chewy.
- 1 1/4 cups unsalted butter softened at room temperature (2.5 sticks)
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon dark molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups uncooked quick-cooking oats NOT whole-rolled oats
- 3/4 cup unsalted butter softened at room temperature (1.5 sticks)
- 3 cups Powdered sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- pinch of salt, as needed
- For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.
- Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
- Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
- Spread 1 1/2 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.