- 3 cups (274 grams) quick-cooking oats
- 1½ cups (188 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- 1¾ teaspoons (4.5 grams) kosher salt, divided
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (2.5 grams) baking soda
- 2 cups (454 grams) unsalted butter, softened and divided
- 1½ cups (330 grams) firmly packed dark brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 tablespoon (21 grams) molasses
- 1 tablespoon (21 grams) dark corn syrup
- 1 teaspoon (4 grams) vanilla extract
- •½ cup (64 grams) finely chopped raisins
- 1 teaspoon (6 grams) vanilla bean paste
- 4 cups (480 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
1. In the work bowl of a food processor, pulse oats until almost ground but not powdery. Add flour, cocoa, 1½ teaspoons (4.5 grams) salt, cinnamon, and baking soda; pulse just until combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter, brown sugar, and granulated sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in molasses, corn syrup, and vanilla extract until combined. With mixer on low speed, gradually add oats mixture, beating until combined. Stir in raisins. Cover and refrigerate for 30 minutes.
3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
4. Shape dough into 24 (1½-inch) balls (about 54 grams each), and place 3 inches apart on prepared pans.
5. Bake until cookies flatten and turn deep golden brown, 10 to 11 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat vanilla bean paste, remaining 1 cup (227 grams) butter, and remaining ¼ teaspoon salt at medium speed until well combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth. Beat in milk until smooth. Pipe or spread about ¼ cup (60 grams) filling onto flat side of half of cookies.
Place remaining cookies, flat side down, on top of filling.
To pipe the filling with the traditional scalloped edges, transfer filling to a large pastry bag fitted with a large round tip (#1A). Pipe teardrop-shaped dollops onto flat side of half of cookies, beginning each dollop at the edge of the cookie and ending near the center.
Makes about 12 Sandwich Cookies
Recipe Courtesy Brian Hart Hoffman -- from his new cookbook, “The Cookie Collection”