Oatmeal Raisin Cream “Cakes”

What You Need:

1 1/2 cups all purpose flour

1 1/2 cups raisins

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

2 sticks of unsalted butter softened 

1 cup brown sugar

1 cup granulated sugar

2 eggs

3 cups rolled oats

For The “Cream”

1 stick of unsalted room temp butter

1 1/4 cup of confectioners sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 Tablespoon milk (and more as needed to create the consistency you want)

What You Do:

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before adding the cream.

4. Add all the ingredients needed for the cream filling and beat on medium high until smooth, spreadable consistency! Fill each cookie with a layer of cream and place a similar size cookie on top. VOILAAAA!! A delish treat! Keep them in an airtight container for freshness. Best of eaten right away! :)

(recipe source cooks illustrated)