I was so happy with the way these turned out - just the cutest and tastiest little treats! The secret is to use a small cookie scoop to get all of your cookies the same shape. You might want to also think about doubling or doing another 1/2 of the recipe for the icing or filling. I didn't have enough to turn all the cookies into the little sandwich cookies (not that it was a problem - the cookies were great on their own).
See how nice and perfect they turned out? That's from using a small cookie scoop (that you can get just about anywhere that sells cooking and baking utensils).
And I would absolutely make this recipe again if I'm just in the mood for oatmeal raisin cookies. They are moist and chewy. And the recipe for the filling is a great go-to, incredibly simple recipe to use for cupcakes as well.
Are they not just darling? They will keep for up to 5 days refrigerated in an airtight container (if they don't all get eaten before that!).
Oatmeal Cream Pies
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups rolled oats (not quick-cooking)
1/2 cup raisins
8 oz cream cheese, room temperature
6 tablespoons confectioner's sugar
Preheat oven to 350 degrees. In a large bowl, whisk together flour, salt, baking powder, baking soda and cinnamon and set aside. In a large bowl of a stand mixer (or using an electric mixer) beat butter and the sugars until light and fluffy, a couple of minutes. Add vanilla, beat until combined. Add eggs, one at a time.
With mixer on low, add flour mixture and beat until combined. Stir in the oats and raisins by hand. Using a small cookie scoop, drop dough onto a baking sheet. Bake until cookies are just set at edges and slightly soft in the middle, about 11 minutes, rotating halfway through. Let cookies cool 5 minutes, then transfer to wire racks and cool completely.
Make the filling: In a medium bowl, using an electric mixer, beat cream cheese and confectioner's sugar until light, about 2 minutes. Spread filling on flat side of half of the cookies and sandwich with remaining cookies.
(Source: Adapted from Martha Stewart's Everyday Food)