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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4 thoughts on “Oatmeal Cookie Sandwiches

  1. does this babycakes have any correlation to the one in poughkeepsie by vassar? because that one is delicious too! and has many vegan and vegetarian options…

  2. Pingback: Last Day | A Girl's Gotta Eat

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