Oatmeal Sandwich Cookies with Vanilla Buttercream
Do you remember opening up those crinkly plastic wrappers and getting hit with the sweet, oat-y smell of pillowy soft cookies and sugary frosting? Well, these are all that and more. For the ultimate nostalgic treat, we sandwiched our classic Oatmeal Cookies with a creamy vanilla buttercream. The cookies are slightly crisp on the outside and perfectly chewy on the inside, making them perfect for sandwiching together with a generous slathering of vanilla buttercream.
Makes about 22 sandwich cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¼ teaspoon kosher salt
  • 4 cups (480 grams) confectioners’ sugar, divided
  • 1 tablespoon (15 grams) whole milk
  • Oatmeal Cookies (recipe precedes)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla bean paste, and salt at medium speed until smooth and well combined. Reduce mixer speed to low; gradually add 2 cups (240 grams) confectioners’ sugar, beating until smooth. Beat in milk until combined; scrape sides of bowl. Add remaining 2 cups (240 grams) confectioners’ sugar, and beat until smooth and well combined. Place in a pastry bag fitted with a ½-inch piping tip. Pipe buttercream onto flat side of half of Oatmeal Cookies. Place remaining Oatmeal Cookies, flat side down, on top of buttercream.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/better-baking-academy-three-ways-oatmeal-cookies/