1 and 1/2 cups all-purpose flour (spooned and leveled)
1/2 tsp coarse salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1 cup (2 sticks) unsalted butter, room temp
3/4 cup packeddark-brown sugar
1/2 cup granulated sugar
1 tbsp unsulfured molasses
1 tsp pure vanilla extract
2 large eggs
1 and 1/2 cup rolled oats (not quick-cooking)
1/2 cup golden raisins
8 ounces cream cheese, room temp
6 tbsps confectioners sugar
Instructions
Preheat oven at 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping bown bowl until light and fluffy, 4 mintues. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition.
With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tbsp mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies call on sheets, 5 minutes. Transfer to wire racks and let cool completely.
In a medium bowl, using mixer, beat cream cheese and confectioners sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies.
Originally Submitted
8/9/2010
0 Out of 5 from
0 reviews
You can add this Oatmeal Cream Pies recipe to your own private DesktopCookbook.
