Description
Soft, chewy gingerbread oatmeal cookies filled with a luscious cream filling, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup powdered sugar (for filling)
- 1/4 cup heavy cream (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs and vanilla extract until fully incorporated.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let them cool completely on a wire rack.
- For the filling, beat together the powdered sugar, heavy cream, and vanilla extract until smooth.
- Spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich.
- Repeat with the remaining cookies and filling.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to three weeks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg