Chocolate Chip Oatmeal Chocolate Chip Cream Pies

One Year: Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies
Two Years: Toasted Marshmallow Crispy Treats
Three Years: Pepper Jack Orecchiette Mac and Cheese
Four Years: Jumbo Banana Muffins with Coconut, Pecans, and Chocolate Chips

Chocolate Chip Oatmeal Chocolate Chip Cream Pies
Makes 9 sandwiches

Chocolate Chip Oatmeal Cookies:
1/2 cup oats
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground cardamom
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp blackstrap molasses
1/4 tsp princess emulsion
2 eggs
1 egg yolk
1/2 cup mini semisweet chocolate chips

Chocolate Chip Cream:
4 oz cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cups confectioners sugar
1/4 cup mini semisweet chocolate chips

Cookies: Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, whisk together oats, flour, baking soda, salt, cinnamon, ginger, and cardamom. In a large bowl, beat together butter, sugar, and molasses until light and fluffy, about two minutes. Beat in princess emulsion. Beat in eggs and egg yolk, one at a time. Stir in mini chocolate chips until just combined. Measure batter into even tablespoonfuls, spacing the dough about two inches apart on the baking sheet, as the cookies will spread. Bake for 10 min, rotating halfway through. Transfer cookies to cooling rack to cool completely. Repeat with remaining cookie dough.

Cream: Beat together cream cheese and butter until smooth. Beat in vanilla. Beat in confectioner’s sugar in 1/2 cupfuls until smooth and creamy. Fold in chocolate chips.

Assembly: Once the cookies are cooled completely, take one cookie and spread 2 tablespoons of cream onto the flat side of the cookie. Top with another cookie. Serve. Cookies can be wrapped individually in parchment paper or aluminum foil, and will keep up to 3 days.


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