Oatmeal Squeeze

Oatmeal Squeeze

Ingredients for 24 cookie(s):

  • 221 grams unsalted butter
  • 202 grams brown sugar
  • 107 grams sugar
  • 3.3 grams vanilla
  • 14.4 grams molasses
  • 2 eggs
  • 227 grams all-purpose flour
  • 75 grams bread flour
  • 5.2 grams baking soda
  • 6 grams salt
  • 2.7 grams cinnamon
  • 1.5 grams pumpkin pie spice
  • 317 grams oats

Squeeze Cream Cheese Icing (filling):

  • 113 grams unsalted butter
  • 400 grams powdered sugar
  • 5 grams vanilla
  • 1 grams salt
  • 10 grams heavy cream
  • 56 grams cream cheese

Yields 24 cookies (50 g each)

Instructions:

Cookies:

Step 1: Cream the sugars and butter together.

Step 2: Add the eggs, vanilla and molasses.

Step 3: In a separate bowl, combine the all-purpose flour, bread flour, baking soda, salt, cinnamon and pumpkin pie spice. Add the dry ingredients slowly to the wet.

Step 4: Fold in the oats.

Step 5: Portion the dough into 50 g balls (24 cookies). Freeze for 2 hours.

Step 6: Bake at 375°F for 10–14 minutes, until the edges are set and lightly golden. Let cool completely.

Squeeze Cream Cheese Icing (filling):

Step 7: Beat the butter and cream cheese until smooth.

Step 8: Add the vanilla and salt.

Step 9: Beat in the powdered sugar slowly.

Step 10: Add the heavy cream to loosen, until the icing is fluffy and spreadable.

Assemble:

Step 11: Spread or pipe the icing onto the flat side of one cookie and press a second cookie on top, like a Double Doozie. Makes 12 sandwich cookies.