Oatmeal Chocolate Chip Sandwich Cookie recipe. A recipe for Oatmeal Chocolate Chip Sandwich Cookies. I feel like its only fitting for me to give you another cat video. So I will start this post with a Maru video. If you don’t know Maru, you should, and why don’t you? Do you not you tube cat videos when you are in bed and feel alone? In an attempt to connect the weird Zoom In Maru video with this post, I have provided you with a picture of one of these Oatmeal Chocolate Chip Sandwich Cookie ‘zoomed in.’ Clever. Yea, I know. Anyway, why is everything in sandwich form so much better? Have you ever put spaghetti in between two pieces of garlic bread? I have, its better than eating them separate.
♥ Teri

Oatmeal and Chocolate Chip, Cream-Filled Cookie Sandwiches
Makes 24 sandwiches

¾ cup all purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1/3 cup light brown sugar
¼ cup superfine sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups rolled oats
2/3 cup semisweet chocolate chips
¼ cup salted butter, softened
¼ cup vegetable shortening
2 ¼ cups powdered sugar, sifted
1 tablespoon heavy cream
1 teaspoon vanilla extract

1. Preheat the oven to 350°F.
2. Sift the flour, baking soda, cinnamon, nutmeg, and salt into a mixing bowl. Set aside.
3. Place the butter and both sugars into the bowl of a stand mixer, fixed with a paddle attachment, and cream together (about 3 minutes).
4. Scrape down the sides of the bowl, add the egg and vanilla and continue to beat for another minute.
5. With the motor running on low, gradually add the flour mixture to the butter mixture and mix until just combined.
6. Fold the oats and chocolate chips into the cookie dough until fully combined.
7. Chill the cookie dough in the refrigerator for 30 minutes.
8. While the cookie dough chills, make the cream filling: Place the butter and shortening in the bowl of a stand mixer and cream together.
9. With the motor running, add the powdered sugar to the butter mixture, 2 tablespoons at a time. Scrape down the sides of the bowl.
10. Add the cream and vanilla and continue to beat until smooth. Set aside until ready to use.
11. With clean hands, roll out 48 (nickel sized) balls and place onto two parchment lined sheet pans.
12. Bake the cookies for 12 to 15 minutes or until golden brown.
13. Allow the cookies to cool for a couple of minutes before transferring them to a cooling rack and allow to cool completely.