Mini Oatmeal Chocolate Chip Sandwich Cream Cookies

I was in a pretty intense baking streak in December, and in preparation for an afternoon of baking with AWP, I came across this recipe for Oatmeal Chocolate Chip Sandwich Cookies. I love a good oatmeal chocolate chip cookie, and who doesn’t love a fluffy cream filling … just thinking about the sugar shell that forms on a great cream … give me a minute …

And I’m back.

I usually cook with whole ingredients, and opt for butter and oil over margarine or shortening. But from time to time a recipe looks really good and calls for something I don’t normally use. I had a partially-finished can of vegetable shortening in my pantry from a few recipes in the not-too-distant past, and it had just enough remaining in it for this recipe.

As I lifted the head of the stand mixer and AWP and I dipped our fingers in for a little taste, AWP immediately commented on how fluffy, light, and creamy the filling tasted. It looked like buttercream frosting, but tasted like a fluffier version of the inside of an Oreo. We nodded at each other and decided that shortening gave it that taste and texture. I still prefer to bake with butter, but a bit of shortening from time to time won’t hurt – still better than buying something packaged and pre-made, to me.

These cookies were delicious when fresh out of the oven – check out those melty chips! – but also lasted for several days in an airtight container. And by “several days,” I mean, “until I finished them.” Which did not take very long. These are a great treat to give as a gift in a cute box or tin, and would be fun for small hands to help assemble. I liked making these mini-sized, so I didn’t feel that guilty about eating two cookies at a time.

Ingredients:
For the cookies:
– 1 stick unsalted butter, softened
– 1/3 c brown sugar
– 1/4 c sugar
– 1 egg
– 1 t vanilla
– 3/4 c flour
– 1/2 t baking soda
– 1 t cinnamon
– 1/4 t ground nutmeg
– 1/4 t kosher salt
– 1 3/4 c oats (quick or traditional)
– 1 c chocolate chips (any type)
For the cream filling:
– 1/4 c unsalted butter, softened
– 1/4 c vegetable shortening
– 2 1/4 c powdered sugar, sifted
– 1 T cream
– 1 t vanilla

How do I make it?

For the cookies: Place the butter and sugars in a mixing bowl, and mix until creamy (a few minutes).
With a silicone spatula, scrape down the sides of the bowl. Add the egg and vanilla and mix until incorporated.
Stop the mixer, and add about half the flour, and all of the baking soda, cinnamon, nutmeg, and salt. Start the mixer on slow, and mix until combined. Add the rest of the flour and mix until just combined.
Scrape the batter off of the beaters or paddle attachment, and fold the oats and chocolate chips into the cookie dough until fully combined.
Cover the dough with plastic wrap, and refrigerate for 30 minutes, or overnight.
While the cookie dough chills, make the filling. Place the butter and shortening in the bowl of a mixer and mix until they are well combined.
Turn off the mixer and add a cup of powdered sugar to the butter mixture. Mix until incorporated, and scrape the sides of the bowl. Then add the rest of the powdered sugar, a few tablespoons at a time, 2 tablespoons at a time. Scrape down the sides of the bowl again.
Add the cream and vanilla and continue to beat until smooth. Set aside until ready to use.
Preheat the oven to 350 and line 2 cookie sheets with parchment paper.
Using a small cookie scoop, scoop small amounts of the dough into your hand, and roll into a ball. I made the balls about 3/4″ in diameter. Line the balls of dough onto the lined cookie sheets.
Bake the cookies for 12 to 15 minutes or until they start to brown. Let them cool for a bit on the cookie sheet, and then transfer to a cooling rack, or to a plate to continue to cool. They shouldn’t take that long to cool, but you want them to be pretty cool to the touch so they don’t melt the butter in the filling.
Try to pair each cookie up with another approximately the same size.
Spread some frosting – up to you how much! – on the flat side of one cookie, and top with the flat side of its mate.