Cinnamon Red Hot Buttercream Stuffed Oatmeal Sandwich Cookies Recipes

Steps:

• Make the cookies
• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
• Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
• Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
• Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
• Make the cinnamon red hot buttercream frosting
• In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
• Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
• In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
• Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
• Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
• Assemble the cookies
• Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
• Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
• Cookies will keep in an airtight container at room temperature for 2 - 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
• Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Steps:

• Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
• In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
• Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
• Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

Steps:

• Whisk 1 cup cream and egg yolks together in a bowl until smooth.
• Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
• Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
• Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
• Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.