Oatmeal & Miso Cream Cookie Sandwiches
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Recipe type: cookie
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Inspired by a trip to Washington DC, this upgraded oatmeal cookie sandwich is the perfect combination of sweet and salty thanks to the miso buttercream making for the perfect recipe to satisfy everyone's cravings all at once. This recipe makes 5 big cookie sandwiches, but can easily make 8-10 smaller sandwiches.
Ingredients
  • ¾ cup oatmeal
  • 1¼ cup AP flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • pinch of salt (approx ⅛ tsp)
  • ½ cup softened butter, unsalted
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 2 tsp vanilla
  • FROSTING
  • ½ cup butter, unsalted (1 stick)
  • 1 cup powdered sugar
  • 1 Tbs whole milk
  • ½ tsp vanilla
  • 1 Tbs white miso
Instructions
  1. Preheat oven to 325 F and prep 2 baking sheets with parchment paper (preferably reusable).
  2. Cream softened butter and sugars on medium high in a stand mixer (or with a hand mixer). Scrape down the sides occasionally with a spatula to fully incorporate.
  3. Add vanilla and egg and combine,
  4. Mix flour, salt, baking soda, and cinnamon in a separate bowl.
  5. Add dry ingredients to the sugar and butter mixture and combine together with a spatula to avoid over-mixing.
  6. Using a cookie dough scoop or large soup spoon, spoon out balls of cookie dough evenly across the baking sheets allowing room to grow. Press down the round top of each dough ball to help with the shape while they bake.
  7. Bake at 325 F for 13-15 minutes or until edges just start to get light/golden brown. To keep them chewy, do not over-bake!
  8. Meanwhile, combine all the frosting ingredients with stand or hand mixer.
  9. Cool cookies fully. Assemble by frosting the flat bottom of a cookie with a thick layer of frosting and place another flat cookie bottom to that frosted side to create a cookie sandwich.
Recipe by Chez Lem at http://chezlem.com/2016/11/14/miso-cream-oatmeal-cookie-sandwiches/