Ahhh the oatmeal cookie, we dare you to find somebody that wouldn’t devour one of those babies in a heart beat. We’ve taken the classic oatmeal cookie and ‘modernified’ it by turning it into a soft, chewy, cream-cheese oatmeal sandwich. Easy to throw together and a guaranteed crowd pleaser, this recipe might just be our new favorite. If your in need of a little bakeware why not browse our section here.
Prep time: 25 mins
Cook time: 11 mins
Total time: 36 mins
For the cookies:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 t baking soda
- 1 cup old fashioned oats
- 3/4 cup raisins
For the frosting:
- 2 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350°F/180°C. Line 2 large baking sheets with baking paper and set aside.
- In a electric mixer with a paddle attachment, cream the butter and both sugars until fluffy, about 1 minute. Beat in the egg, vanilla extract, and salt, and mix to combine.
- Remove from mixer and fold in flour, baking soda, and old fashioned oats. Once combined, fold in raisins.
- Scoop dough into 1-inch balls, rolling between your hands to make them perfectly circle. Place on prepared baking sheets, leaving 1.5 inches between each cookie.
- Bake for 11-12 minutes. Cookies will look underdone and still pale, but this is what you want! Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, combine cream cheese and butter in a standing mixer and cream until light and fluffy, about 2 minutes. Add in powdered sugar and vanilla extract and whip for an additional 30 seconds. If it’s too dry, add in 1 tablespoon of milk.
- Assemble the cookies by piping 2-3 tablespoons of frosting on the flat side of one cookie, then sandwich with another cookie! Repeat with remaining cookies.