Oatmeal Sandwich Cookies

those gluten free oatmeal sandwich cookies are clean, simple to make, and definitely and scrumptious! best from whilst you want to exchange it up and strive something new. i was going to call those oatmeal cream pies but I decided on Oatmeal Sandwich Cookies due to the fact they’re sincerely now not a real copycat of the shop-offered range you are used to. The oatmeal cookie is customized from my Oatmeal Raisinete Cookies and that they’re a sturdier, thicker cookie than you will have in an oatmeal cream pie. in case you’re new to consuming gluten free, make certain to test out my preferred gluten loose pantry staples. I supply an in-intensity take a look at the products i exploit in my kitchen and which of them I prefer for baking. there are numerous Bob’s red Mill merchandise featured there due to the fact I surely love their gluten free products.

The frosting simply makes them too. I just used my regular vanilla buttercream frosting that I utilized in my gingerbread sandwich cookies. It’s first-class and candy and pairs so properly with the cinnamon in the cookies. Plus, it’s such an smooth frosting recipe, one which you’ll want to apply as your regular vanilla buttercream. You guys are going to like those cookies! revel in!

Ingredients

For the Cookies

• 1 1/2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon cinnamon
• 3 cups Bob's Red Mill Gluten Free Old Fashioned Oats
• 3/4 cup butter, melted (12 tablespoons)
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs

For the Frosting

• 1 cup butter, softened (2 sticks or 8 oz.)
• 1/3 cup marshmallow fluff
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons heavy whipping cream (or milk)

instructions

1. Preheat oven to 350 stages and line 2 baking sheets with parchment paper or silicon mats.
2. In a medium bowl, whisk collectively the flour, baking soda, salt, and cinnamon. blend in the oats until nicely combined. Set apart.
3. upload the melted butter, granulated sugar, and brown sugar to the bowl of a stand mixer. mix on medium-low pace until properly blended. add the vanilla extract and eggs and mix until mild and airy, approximately 1 minute on medium velocity - scrape down the bowl as necessary.
4. add the dry ingredient to the wet components and mix on medium-low pace till absolutely mixed. Scoop the dough into 1 tablespoon balls and drop at the organized cookie sheets, baking 10 according to sheet. Bake at 350 degrees for 8-10 mins or until achieved. Bake in batches as wanted. Cool on the baking sheet for 5 minutes then cool on a twine rack till absolutely cooled.
5. To make the frosting, upload the butter, powdered sugar, and marshmallow fluff to the bowl of a stand mixer and blend on medium-low speed. add the cream and vanilla extract and mix until combined. Beat on medium velocity for 3 mins, till mild and fluffy.
6. unfold the frosting on one cookie then top with a 2nd. Repeat for all cookies. Serve right away or keep at room temperature in an airtight container till equipped to serve. Cookies will stay clean for 3-four days.