These old-fashioned rolled oat cookies are excellent for gift giving. You can gift them as drop cookies, or roll them out, cut them with cookie cutters and make sandwiches out of them. Today I chose to frost them in a new and unique way. Often I use a cream cheese frosting, but today I wanted a bit more “autumn” flavor since I’m bringing them to a Halloween get together. I used Wilton Candy Melts to add a caramel apple flavor to the frosting. Don’t worry, I’ve got instructions below.
These rolled oat cookies were made with King Arthur whole grain, organic rolled oats. I have tried a variety of rolled oats, but King Arthur’s oats have the best flavor and texture I’ve used for baking. Plus, they are organic which is a huge bonus to me. I also used King Arthur all-purpose flour. It is one of my favorite flours for bread and cookies.
Rolled Oat Sandwich Cookies
Before you get started, check out my 8 Tricks for Extraordinary Cookies so you don’t falls victim to some of cookie-making’s most common mistakes.
- 2 3/4 c. King Arthur All-Purpose Flour
- 1 c. King Arthur Rolled Oats
- 1 c. Unsalted Butter (softened)
- 1/2 c. Light Brown Sugar (packed)
- 1/4 c. White Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 3/4 tsp. Baking Powder
- 1/2 tsp. Salt
Grind oats in a small food processor until you get the texture you desire. If you plan to use cookie cutters, you will want it ground finer. Combine all dry ingredients together and set aside.
Cream butter and sugars in a large bowl. I prefer to cream by hand using a sturdy silicone spatula (mine is from GIR). Add the egg and the vanilla to the creamed butter. Slowly add the dry ingredient, incorporating with a silicone spatula. I find it helpful to knead the dough once the ingredients are mixed together.
Roll out on wax paper to 1/4″ thick and cut with cookie cutters (or drop tablespoon size cookies on a cookie sheet and flatter to approx. 1/2″ thick). Place cookies on a cookie sheet 1″ apart and place in the refrigerator for 1 hour.
Preheat oven to 365ºF.
Take cookies from the fridge and place them in preheated oven. Cook for 10-12 minutes or until the bottoms begin to brown. Move immediately to a cooling rack after pulling them from the oven.
Caramel Apple Frosting
- 3 1/2 – 4 c. Confectioners Sugar
- 8 oz. Cream Cheese (softened)
- 1/8 c. Milk
- 4 tbsp. Salted Butter
- 1 tbsp. Vanilla Extract
- 1/2 pkg. Wilton Candy Melts
Combine half a package of Wilton Candy Melts and milk in a small sauce pan. Warm milk and melts mixture on medium/low heat, stirring with a whisk until they form a smooth, creamy syrup.
In a medium sized bowl, mix together cream cheese and butter with a hand mixer on low speed. Add vanilla and 1/4 cup of the milk and melts syrup and mix well on low speed. Slowly add confectioners sugar. Once the confectioner sugar is blended, increase hand mixer speed to high and beat for 2 minutes.
For best results, refrigerate your frosted cookies. Unfrosted cookies can be stored in an airtight container at room temperature.
Today’s cookies are destined for a Halloween party this afternoon. Wilton provided me with some adorable gift boxes that are perfect for today’s event. Wilton has a wide variety of gift boxes available for everything from cookies to cupcakes, perfect for every season.