When it comes to oatmeal cookies, I’m particularly particular.
They must be chewy, but not too chewy. They must be spiced, but not too spiced. They must be soft, but not too soft.
And, for the love of all that’s wonderful and lovely in this world, they absolutely cannot contain raisins.
(Honestly, is there anything worse than biting into what you think is an oatmeal chocolate chip cookie only to discover said chocolate chips are actually the dreaded raisins? Urk.)
When it comes to Isabelle’s Oatmeal Cookie Scale of Awesomeness, these little two-bite oatmeal sandwich cookies score a perfect ten.
They’re thick and soft and just a little bit chewy, with loads of brown sugar and a hint of freshly grated nutmeg. To be honest, they almost border on the boring when they’re on their own, but they transform into something utterly sublime when you squish them together with a generous dab of fluffy lemon buttercream.
Because lemon buttercream makes everything better. Trust me. Everything.
Well, except maybe for liver and onions, but that’s because nothing can possibly make that better (well, okay, maybe some bacon… but that’s another post and another day).
As it happens, these cookies are also my first Cookie of the Month Club organized by Jen of Jen’s Favourite Cookies.
January’s theme, in case you didn’t guess, is oatmeal – come see what deliciousness the other ladies whipped up this month:
- Oatmeal Cut Out Cookies by Jen’s Favorite Cookies
- Double Chocolate Oatmeal Cookie by 365 Days of Baking and More
- Cherry-White Chocolate Oatmeal Cookies by Bake or Break
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups old-fashioned oats
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp fresh grated nutmeg
- ½ tsp salt
- ¼ cup butter, softened
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 cups icing sugar
- Preheat oven to 375F and line a large baking sheet with parchment paper.
- In a large bowl, beat together the sugar and butter until combined. Add the egg and vanilla extract, and beat until smooth and combined. Stir in the oats, flour, baking soda, nutmeg, and salt, and stir until the dough comes together.
- Using your hands, roll the dough into ½" balls. Arrange on the prepared baking sheet, spacing 2 inches apart, then flatten slightly with your hand.
- Bake the cookies in preheated oven for 5-7 minutes, or until set and lightly golden around the edges. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool off completely.
- In a large bowl, beat together the butter, lemon juice and lemon zest. Gradually beat in the icing sugar until you have a fluffy, spreadable frosting. If the frosting is too thick or too runny, add more icing sugar or lemon juice as needed to achieve the right consistency.
- To assemble the cookies, spread a generous dollop of frosting onto the bottom of a cooled cookie, and top off with a second cookie to make a sandwich. Repeat with the remainig cookies.
- Transfer to an airtgiht container and let sit for at least an hour to allow the frosting to set up and soften the cookies, then devour.