We are officially in the midst of the Coronavirus Pandemic and I am going crazy in my house. It hasn’t even been a week!! I am working from home and trying to educate my young children – the struggle is real. With that said, we needed some cookies, and the grocery stores are out of everything – like for real…so we baked!! Oatmeal cookies for the win!
We decided that these oatmeal cookies were the way to go, (since we had all the ingredients in the cupboard) and let me tell you, they didn’t disappoint! Nothing fancy here, we didn’t put anything in them, no raisins, no cherries, and no chocolate chips and they were delicious. Instead, we made them into oatmeal cream sandwich cookies, with cinnamon frosting. Yum!!
There are two ways you can do the cinnamon frosting. 1. Homemade, Click HERE for my Cinnamon Buttercream or 2. From a can. Just mix some ground cinnamon with a can of store bought vanilla frosting. Genius!! If you really want to know, we went with the store bought frosting since my kids wanted these cookies immediately! 🙂
I can assure you that these are easy! They only take 8-10 minutes to bake and once you whip up the batter, you will have cookies in no time.
If you so desire, you can do different add-ins like raisins, dried cherries, and chocolate chips. I like to eat these cookies crumbled over vanilla ice cream!!! It’s seriously so good!
Here Is What You Need
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Oats
Filling:
- 1 Can of Vanilla Frosting
- 1 tablespoon of Cinnamon
- Or you can make homemade Cinnamon Buttercream
Instructions
- Preheat oven to 350°F and line your cookie sheets with parchment paper. If you don’t have parchment paper you can spray the pan
- Cream together butter and sugars in your stand mixer with the paddle attachment or with your hand mixer.
- Add in eggs and vanilla and mix until combined.
- In a different medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add the flour mixture slowly into the wet ingredients until combined.
- Add in the oats and mix until incorporated.
- Roll cookies either by hand or with two spoons into the size desired. These cookies do spread while baking.
- Bake smaller cookies for 8-10 minutes
- Bake larger cookies for 10-12 minutes
- Let them sit on the cookie sheet for 2-4 minutes before transferring to wire rack.
- Let Cool on wire rack
- Mix together the frosting and the cinnamon in a bowl
- Once cooled, frost one side of the cookie, but not all the way to the edge. Sandwich together with another cookie.
- Store in an air tight container so they do not get stale!
- Enjoy!!
Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Oats
- 1 Can of Vanilla Frosting
- 1 tablespoon of Cinnamon
- Or you can make homemade Cinnamon Buttercream
Instructions
- Preheat oven to 350°F and line your cookie sheets with parchment paper. If you don’t have parchment paper you can spray the pan
- Cream together butter and sugars in your stand mixer with the paddle attachment or with your hand mixer.
- Add in eggs and vanilla and mix until combined.
- In a different medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Add the flour mixture slowly into the wet ingredients until combined.
- Add in the oats and mix until incorporated.
- Roll cookies either by hand or with two spoons into the size desired. These cookies do spread while baking.
- Bake smaller cookies for 8-10 minutes
- Bake larger cookies for 10-12 minutes
- Let them sit on the cookie sheet for 2-4 minutes before transferring to wire rack.
- Mix together the frosting and the cinnamon in a bowl
- Once cooled, frost one side of the cookie, but not all the way to the edge. Sandwich together with another cookie.
- Enjoy!!
Cinnamon Buttercream
Notes
Store In the Refrigerator
Can be stored for 2 weeks
Make sure Buttercream is at room temp before spreading on cakes
Ingredients
- 1 cup unsalted butter
- 1 Tbsp pure vanilla extract
- 1/4 tsp salt
- 2 tsp cinnamon
- 6 cups confectioner’s sugar
- 3-4 tablespoons heavy whipping cream or milk
Instructions
- In your stand mixer with the paddle attachment, add the softened butter
- Beat butter on medium to high until fluffy
- Add vanilla and salt
- Gradually add powdered sugar and alternate adding in cream
- Continue beating for 2-3 minutes on medium
- Turn to high speed once sugar is incorporated
- Add in the cinnamon and fully mix it in
- If frosting is too stiff add in more milk or cream 1 tsp at a time and beat until combined.
- Spread on Cake and/or put in piping bags
I Hope You Enjoy These Cookies!
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