We all know I have trouble saying no, and trust me, there is nothing heroic about doing for others, to the point of near-comatose exhaustion. No, friends that’s called stupidity. And since I’m talking about myself I can use such descriptors.
It happens every time—I get to the end of another lost weekend from over commitments and I realize there are ten or more other things I forgot to do. In that moment of panic I commit myself to never repeating such insanity. Yet, I’m booked for another four weekends straight with this very same exercise.
Know what that means? Time to shut-up and put out. Yes, that’s right I’m just going to crank through it. Never mind actually learning from my mistake and modifying my behavior.
Who has time for such arduous self-training?
I hardly have time to weigh the importance of laundry vs posting. Obviously (and pretty much always), food first—so here you have it: oatmeal and chocolate chip crème cookies. Enjoy!
Oatmeal Sandwich Cookies
Yield: Makes 15 2inch sandwich cookies
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups rolled oats
- 1/3 cup vegetable oil
- 1/4 cup butter, melted and cooled
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/3 teaspoon cloves (optional)
- 1 cup chocolate chips
Easy buttercream frosting
- 2 cups confectioner sugar
- 1 cup unsalted butter, softened (to ice cream consistency)
- 2-4 tablespoons whipping cream
- 1 tablespoon vanilla extract
- 3 tablespoon chocolate, melted and cooled to warm
Heat oven to 375 degrees F.
- Sift flour and baking powder. Add rolled oats and whisk to combine; set aside.
- Place oil, cooled butter, eggs, both sugar and vanilla (and cinnamon and cloves, if using) in a bowl and whisk until mixture becomes thick. Add in rolled oats mixture and using a sturdy spatula or wooden spoon stir to combine. Add in chocolate chips and stir to combine.
- Drop tablespoon size dough onto bake sheet. Press cookies slightly to flatten and bake at 375 degrees F for about 8-10 minutes or until bottoms are golden brown.
To make easy buttercream frosting
- Place confectioner sugar and butter in a stand mixer bowl fitted with a paddle attachment and beat butter and sugar on low until combined. Increase speed and beat for another 2 minutes. Add in vanilla extract, 2 tablespoons of whipping cream and beat until combined. Add remaining whipping cream if needed for spreading consistency or more confectioner for more stiffness.
- Add in 3 tablespoons of melted chocolate and gently stir until chocolate ribbons through buttercream.
- Place frosting on bottom side of one cookie and place a second cookie bottom side down on frosting.