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Oatmeal Butterscotch Cream Cheese Sandwich Cookies

April 26, 2011

I’ve been having baker’s block lately.  It’s what happens when a creature of habit is thrown headlong into a month of insanity.  No sane thoughts are produced…just the desire for comfort food and the old reliables.  I’ve been racking my brains as to what to bake for you this week.  It’s especially hard since my baking mood often hinges on the weather (which has been cold then warm then super rainy then freezing) or what’s in season (I’m sick of lemon.  nothing else is in season here.) or the holidays (let’s just say I prefer Christmas baking to Easter baking). It’s not that I don’t want to bake, I just don’t feel like baking anything new!  So I was leafing through my little black baking book to get my sugar cookie recipe (my niece turns 3 this week…princess cookies are a requirement) and it fell open to “C”.  And there it was. exactly what I needed.  Oatmeal Butterscotch cookies.  The cookies I’ve been baking since 7th grade.  And what’s better than an oatmeal butterscotch cookie?  Two oatmeal butterscotch cookies.  Preferably stuck together by gobs of creamy icing.

You could get more creative with this cookie and add anything from cinnamon to nuts to chocolate to dried fruit.  But being the habitual person I am, I kept them in their pure state.  This recipe yields a soft, chewy cookie in the center with a slight crisp around the edge.  The cream cheese filling makes them something reminiscent of those packaged oatmeal cream pies I used to sneak in my room as a kid (not because I couldn’t have them-I just didn’t want to share them with my four younger siblings!).  Although these are much better 🙂

The only problem with having night time cravings?  The lighting in my kitchen…so I apologize, these are a little dark.

Stir together flour and oats

Cream the butter and sugars together

Beat in the eggs

and the milk and vanilla

stir in the dry ingredients and butterscotch chips

to get a yummy cookie batter like this

scoop out the cookie dough onto the baking sheet

and bake until golden around the edges

Cool them…or eat them

while they are cooling, beat butter, cream cheese and powdered sugar in another bowl

until it’s nice and creamy

spread a healthy amount on a cookie

to make a bunch of little sandwiches

eat them!

Oatmeal Butterscotch Cream Cheese Sandwich Cookies
Yields about 4 dozen cookies…the amount of sandwiches depends on your will power to not eat the cookies hot from the oven

Ingredients:

1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups uncooked oats

1 cup (2 sticks) unsalted butter, softened
1 1/4 cup lightly packed brown sugar
1/2 cup sugar
2 large eggs, at room temperature
2 tablespoons milk
2 teaspoons vanilla

1 1/2 cups butterscotch chips

3/4 cup (1 1/2 sticks) unsalted butter, softened
1-8 oz package cream cheese, softened
2-4 cups confectioners sugar

Directions:

1. Preheat oven to 375 degrees (F).  Line 2 baking sheets with parchment paper and set aside.

For the cookies: In a medium mixing bowl, stir together flour, baking soda, salt and oats.  Set aside.

2. In a large mixing bowl cream the butter, sugar and brown sugar together until light and fluffy.  Beat in eggs.  Beat in milk and vanilla.  Add the dry ingredients and stir until combined.  Stir in butterscotch chips.

3.  Scoop the cookie dough onto the lined baking sheets with a medium cookie scoop, spacing them in rows about 2 inches apart.  Bake in preheated oven for 10-12 minutes or until golden brown and the middle is set.  Cool the cookies on a wire rack.

4.  For the filling: Cream the butter and cream cheese together for about 3 minutes.  Add in confectioners sugar a 1/4 cup at a time until the frosting is thick enough to spread.  You may not use all 4 cups of confectioners sugar.

5. To make the sandwiches, spread some frosting in the middle of half of the cookies and top with the other half of the cookies.  Enjoy!  These can be eaten right away or stored in an air-tight container for another day or so.  The cookies will be completely soft and lose their crisp edge if they are stored.

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