While Lindsay was off gallivanting around Boston this past weekend (WITHOUT ME), I was here, doing a few things. Some of these activities included, but were not limited to: whining and complaining because she wasn’t here to hang out with me, harassing her via text to bring me back something nice, (which she did. Thanks, twinnie!), and trying to perfect this recipe that has been in the back of my mind for a while.
During this twin-less time, I came to a few realizations. First, my OCD is a lot less prevalent when she is away, because she is not here to touch all the things in my room and not put them back in the correct spot. Second, I am completely useless when it comes to taking aesthetically pleasing pictures of food, and lastly, Lindsay is no longer allowed to take vacations because I am completely useless when it comes to taking aesthetically pleasing pictures of food. I tried. Lord help me, I tried. Let it be known, just because you have a fancy camera doesn’t mean your pictures will be any good. You need a Lindsay for that. Which I did not have. So, please forgive the lack of photographic creativity in this post. I had a closet full of props and no idea what the hell to do with them. But the recipe is really good, I promise!
^This picture is exactly what I’m talking about in regards to how helpless I was in taking these pictures. Let’s just sprinkle some oatmeal on the table. It will look great. YEAH, LET’S DO THAT. What the hell, Lauren. Get it together.
Now, let’s get into the inspiration behind this recipe. You know those oatmeal sandwich cookies you can get at the store? They are Little Debbie or something. I used to eat copious amounts of those when I was younger. I ate them like it was my last meal on earth and someone was going to come and take them away from me. I LOVED them. I still love them. They are delicious. (And also terrible for you, but I think at this point you’ve probably realized that we don’t really monitor our sugar intake). One thing I love almost as much as those cookies is Trader Joes. Am I right? That place is amazing. It is like the gates of Heaven opened up and inside was a wide assortment of delicious and slightly overrated snacks. I hate that I’ve become one of those people that sings the praises of Trader Joes, but I don’t even care. I can’t fight it. The love is just too strong. If you are a frequent visitor of Trader Joes then you know that one of the most amazing things you can get there is their Cookie Butter. They have an entire aisle devoted to it for crying out loud. If you have never had it then let me just say that it is as delicious and magnificent as it sounds. Basically, it is the consistency of peanut butter, but it tastes just like a gingerbread cookie. You can put it on toast, dip pretzels in it, eat it by the spoonful, whatever makes you happy. As I was reorganizing the kitchen cabinets the other day, I stumbled upon not 1, but 2 jars of cookie butter, and I knew that I wanted to try and bake something with it. That’s when I started to think about those darn oatmeal sandwich cookies from the store. I wanted to try and re-create them, but in a different way.
I used an oatmeal cookie recipe that I slightly adapted from Deliciously Sprinkled. The cookies came out a little bit flatter than I was expecting them too, but after I started to assemble the sandwiches I actually liked that they were a bit thinner. This way, there was a nice ratio of cookie to filling. Cookies that were too thick would have overpowered the flavor of the filling. The actual oatmeal cookie recipe can be found below. They are soft and delicious and taste really good on their own if you just wanted a regular oatmeal cookie.
The most important part of this recipe is the filling. The glorious filling. I had to play around with it a little bit to get it to a good consistency without losing the cookie butter taste, but I eventually prevailed! The best part about experimenting in the kitchen, is all of the taste testing you get to do in the process. Here’s what I came up with! First, cream ½ Cup (1 stick) of butter and two tablespoons of cookie butter until it is smooth and creamy. Then, slowly add in 3 Cups of powdered sugar until well combined. Next comes the milk. I added ¼ Cup of milk to my filling, but you can add more or less depending on your desired consistency. I wanted something that was a bit thinner than regular buttercream, but no so thin that it would ooze out the side. Nothing good ever comes from oozing. Lastly, add 1 tsp of Vanilla extract and a pinch of ground cinnamon. The cinnamon is optional, I just wanted to enhance the flavor of the cookie butter a little bit. Once the filling is completed then you are done and ready to build your sammies! Once the cookies are completely cooled, you can place however much filling you want onto the bottom of one of the cookies. My cookies were pretty big, so I used about 1 ½ tablespoons per cookie. Then, just put another cookie on top to create a sandwich and you’re done! I put the filling into a Ziploc bag and cut the tip off so that I could pipe the filling onto the cookies. You could easily skip this step and just use a knife to spread the filling on, I just wanted a little more control. You could also easily skip all the steps and just eat the filling out of the bowl with a spatula. (Spatulas have more surface area so you can eat more at once.) I wouldn’t judge you.
I mean, if you think about it, cookie sandwiches are really the way to go because you are eating TWO cookies, but since it’s a sandwich, it only counts as one. It’s the little victories in life, ya know?