Oatmeal Cookie Sandwiches

I have noticed cookie sandwiches at many bakeries lately.  Babycakes, the famed vegan shop in the Lower East Side, boasts 4 types on their menu.  A bit nostalgic and a bit obscene, these cookies are chewy and gooey - perfect with a cup of tea or like my friend Kelly and I enjoyed them – with frosty glasses of frozen hot chocolate. Sweet!

For cookies

1/2 lb. (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 cups Quaker Oats (quick or old-fashioned)

Heat oven to 350°F.

Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Whisk together flour, baking soda, cinnamon and salt; stir together until no streaks remain.

Stir this into the butter mixture. Stir in oats; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

For filling

2 cups confectioners sugar

1 tsp. vanilla

3 T. butter, softened (barely melted)

Milk

Pinch salt

In a bowl, beat together sugar, vanilla, butter and salt. Add a few tablespoons of milk, adding more milk or sugar to reach a thick, spreadable consistency. Spread icing on the bottom side of 1 cookie and top with another. Store in an airtight container.

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