Oatmeal Cream’wich

Name: Oatmeal Cream’wich
Yield: makes about 1 dozen sandwich cookies
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup dark brown sugar; 1/4 cup granulated sugar; Grated zest of 1 lemon; 1/2 teaspoon vanilla extract; 1 egg, preferably pasture-raised; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/8 teaspoon grated nutmeg; 1/4 teaspoon kosher salt; 1 1/2 cups old-fashioned rolled oats; 2 tablespoons water; 7 tablespoons granulated sugar; 2 tablespoons heavy cream; 5 tablespoons unsalted butter, softened; Pinch of kosher salt; 1/4 teaspoon vanilla extract; 2 ounces cream cheese

December 9, 2011

The combination of the chewy cookie and the caramel–cream cheese filling has made this cookie many fans . . . so many, in fact, that though the cookie was originally introduced as a short-term special, our guests wouldn’t permit us to remove it from the menu. But to enjoy it at home, please note that unlike the other two cream’wiches, this cookie does not last long once it has been filled with the cream. It will begin to grow soggy after about four hours.

Recipe notes

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