Wednesday, January 22, 2014

Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling

I am a sucker for sandwich cookies. They are just so cute. So the kids and I made these Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling from Two Peas & Their Pod. They are soft and the filling stiffens enough after sitting for a bit that the sandwich layers don't move around. This is the kind of recipe where you can through all your favorite goodies into the cookies-- nuts, toffee pieces, cinnamon chips... But they are great as is! I will, though, half the recipe for the filling because we had a lot leftover.
Oatmeal Cranberry Sandwich Cookies with White Chocolate Creme Filling
1 1/4 c. flour
1/4 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 c. unsalted butter, at room temperature
1/2 c. brown sugar
1/2 c. granulated sugar
1 large egg
1 t. vanilla extract
1 1/4 c. old fashioned oats
1 c. dried cranberries

White Chocolate Buttercream:
2 c. white chocolate chips
1 c. unsalted butter, at room temperature
3-4 c. powdered sugar
1 t. vanilla extract
2 T. milk, or as needed

To make the cookies, preheat the oven to 375°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.

Using a mixer, beat the butter and sugars together until smooth and creamy. Mix in the egg and vanilla. Slowly add the dry ingredients. Mix until just combined. Stir in the oats and dried cranberries.

Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. Bake for 10 minutes or until light golden brown. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.

While the cookies are cooling, make the white chocolate buttercream. Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain. Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half of the powdered sugar, melted white chocolate, vanilla and milk until mixture is smooth and creamy.Slowly beat in remaining powdered sugar until smooth; if frosting is too stiff, add in a little more milk.

To make the sandwich cookies, spread or pipe white chocolate buttercream on the inside of one cookie. Top with another cookie. Continue making sandwich cookies. Store cookies in an air-tight container at room temperature.

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