Oatmeal Cream Sandwich Cookies

Ingredients:

Double cookies

• 1.5 cups premium flour
• 1 tbsp. malted milk powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp salt
• 3 cups of oatmeal
• 0.5 cups chopped almonds
• 220 g of butter at room temperature
• 0.75 cups brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Cream

• 5 tbsp (75 g) butter at room temperature
• 2 cups powdered sugar, plus more if needed
• 1 tbsp. malted milk powder
• 2 tbsp whole milk, plus more if needed
• 0.25 tsp vanilla extract

Preparation:

1. Make cookiesIn a medium bowl, combine flour, malted milk powder, baking powder, cinnamon, and salt; set aside. Pulse the oats and almonds in a food processor until coarsely ground and set aside.
2. Beat the butter, brown sugar, and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla. Reduce the mixer speed to low; add the flour and beat until combined. Add the oat mixture and beat until combined.
3. Line a baking pan with parchment paper. Place 1/4 cup (about 24) balls of dough, 5 cm apart, on the prepared baking sheet. Freeze until firm, at least 1 hour.
4. Preheat oven to 350°F (170°C). Bake the cookies until golden brown and crisp around the edges, 15-17 minutes. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
5. Make creamBeat the butter, confectioners' sugar, and malted milk powder in a large bowl with a mixer on medium speed until combined. Reduce the mixer speed to low; add the milk and vanilla, beating just until combined. Increase the speed to high and beat until the mixture is light and fluffy, at least 5 minutes. Press the cookie halves together, spreading the frosting over them.
   
   Recipe oatmeal cookies with icing.