Description
Enjoy your decadent dessert!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 large apples, peeled and diced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Stir in the oats until evenly distributed.
- Drop tablespoon-sized dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, combine apples, brown sugar, lemon juice, and cinnamon. Cook over medium heat until apples are soft, about 10 minutes.
- In a small bowl, mix cornstarch and water to create a slurry, then add it to the apple mixture. Stir continuously until the mixture thickens, then remove from heat and let cool.
- In a medium bowl, beat the butter until creamy. Gradually add powdered sugar and beat until smooth.
- Mix in vanilla extract and heavy cream, and beat until fluffy.
- Once the cookies and apple filling have cooled, spread a generous layer of cream filling on the flat side of half the cookies.
- Spoon a small amount of apple filling on top of the cream filling.
- Top with another cookie, flat side down, to create a sandwich.
Notes
- For added flavor, consider adding a pinch of nutmeg to the apple filling.
- Ensure the apple filling is completely cool before assembling to prevent the cream filling from melting.
- Store the sandwich cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie