Spelt Oatmeal Sandwich Cookies

I was never a big fan of oatmeal sandwich cookies, but can you blame me?  Those store bought, prepackaged cookies aren't that great in my estimation.  I like oatmeal cookies, and decided that oatmeal sandwich cookies should be a step up.  I mean, how can you go wrong putting frosting in the center of two oatmeal cookies?  For that to happen I needed to make them homemade.  I found a recipe at Two Peas and Their Pod but I wanted them a little healthier, so I changed the recipe to my satisfaction, crossed my fingers and hoped they turned out.  They were fantastic!!!

yield: 18 sandwich cookies

COOKIES:
1 1/2 c white spelt flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c coconut sugar
1/2 c organic cane sugar
1/2 c unsalted butter, cut in cubes
1 egg
1 tsp vanilla
1 1/2 c rolled oats
FILLING:
1 c white chocolate chips
1/4 c unsalted butter, cut in cubes
1/4 c plain Greek yogurt
1 1/2 c organic powdered sugar
1 tsp vanilla extract

Preheat oven to 375F.  Line 3 baking sheets with parchment paper and set aside.  In a medium sized bowl, stir together; flour, salt, baking powder, baking soda and cinnamon.  In the bowl of a stand mixer, combine; sugars and butter until fluffy, about 2 to 3 minutes.  Add egg and vanilla, mix well.  Add dry ingredients and mix to combine.  Add oats and mix well.  Scoop by tablespoon or small cookie scoop onto the prepared baking sheets 3 inches apart.  Bake for 10 minutes (they should be light brown).  Leave on baking sheet for 2 minutes, then transfer to a cooling rack to finish cooling.

While the cookies are baking, prepare the filling.  Place white chocolate chips in a small saucepan and melt over low heat just until the chips melt.  In a bowl, whip together butter and yogurt until combined (the mixture will seem runny until the melted chocolate is added).  Add one cup of the powdered sugar and mix until combined.  With mixer running, slowly add white chocolate.  The filling will begin to get more fluffy, add remaining powdered sugar and vanilla.  Mix on high until smooth and glossy.

The cookies will only need about 20 to 30 minutes to cool.  Once cool, flip the cookies over (this will make it easier to match same sized cookies for the sandwiches), frost the bottom of one cookie and place another cookie (bottom side to the filling) on top.  Place cookies in refrigerator for about 20 minutes or until the frosting is firm.  Store cookies and any leftover frosting in refrigerator.

This recipe should yield about 18 sandwich cookies, though I was eating cookies as they came out of the oven to test them, then again when sandwiched to test them again!

I got an enthusiastic thumbs up from the family and was told this recipe was a keeper!  I don't want to say I was proud of myself, but I was!