Makes approximately 11 cookie sandwiches a.k.a. packages of love
3/4 C all purpose flour
1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP ground cinnamon
1/4 TSP fine salt
3/4 C rolled oats
3/4 C instant oats
8 TBSP (1stick) unsalted butter, room temperature
1/4 C granulated sugar
3/4 C light brown sugar, packed
1 large egg
2 ounce (approx. 1/3 C) chopped crystalized ginger
1 package (8 ounces) full-fat cream cheese, room temperature
1/3 C powdered sugar
1 1/2 TSP vanilla extract
1. Sift together the flour, baking soda and powder, cinnamon and salt in a mixing bowl. Add in the oats.
2. In a stand mixer (or with a handheld mixer) beat together the butter and sugars until light and creamy-desired texture pictured here. Add in the egg and beat until combined on low speed, then continue for an additional 20 seconds on medium speed.
3. On low speed, slowly add the dry ingredients, scraping down the sides a few times until the mixture is fully combined (do not over mix here!) Remove the bowl from the stand mixer and fold in the crystalized ginger with a spatula.
4. Form the dough into an inch thick round and wrap it tightly in plastic wrap. Let it chill in the fridge for 4-24 hours (the longer rest time is better).
5. Remove the dough and let it come up to room temperature for about an hour before baking. When ready, preheat the oven to 350F and scoop the dough into rounds on a sheet tray (I used a 40 scoop, making 22 cookies**)
6. Bake the cookies for 13 minutes, rotating the sheet trays at 6 minutes. Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a cooling rack.
7. To make the filling, beat the cream cheese for a few seconds, and then add the powdered sugar and vanilla extract. Beat until thoroughly combined and some air has entered the mixture.
8. Once the cookies have completely cooled, spread a dollop of the filling evenly over half of the cookies. Top with the other halves and melt into happiness when you dig in!
Because of the cream cheese filling, these will need to be refrigerated the majority of the time, however you can take them out for 2 hours to come up to room temperature before eating if that is what you prefer; I do.
**Note: If you make cookies even once a year, buy one of these! It makes it so much easier and your cookies will bake evenly. You can buy various sizes depending on your cookie size preference. The larger ones are also a good way to measure out scoops of muffin or cake batter. I cannot stress how useful they are! Look around for what you like or go to a kitchen store and they should have plenty of options :) P.S. They would also make a great way to measure equal filling amounts in all of the cookies.