Subj : 3/19 Oatmeal Cookie Day 5
To   : All
From : Dave Drum
Date : Fri Mar 17 2023 17:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Oatmeal-Cranberry Whoopie Pies
 Categories: Cookies, Fruits, Cheese, Grains
      Yield: 24 servings
 
MMMMM--------------------------COOKIES-------------------------------
    3/4 c  (170 g) unsalted butter;
           - softened
      1 c  (210 g) dark brown sugar
    1/3 c  (66 g) granulated sugar
      2 lg Eggs
      1 tb Vanilla extract
  1 1/2 c  (190 g) A-P flour
      1 ts Baking soda
      1 ts Ground cinnamon
    3/4 ts Salt
    1/4 ts Fresh grated nutmeg
    1/4 ts Ground ginger
      3 c  (350 g) rolled oats (NOT
           - instant)
  1 1/2 c  (225 g) dried cranberries

MMMMM--------------------------FILLING-------------------------------
      8 oz (227 g) cream cheese;
           - softened
      2 c  (230 g) confectioners’
           - sugar
      1 c  (228 g) unsalted butter;
           - room temp
    1/8 ts Salt
    1/3 c  (100 g) whole-berry
           - cranberry sauce
 
  Set the oven @ 350ºF/175ºC with racks in top and bottom
  thirds, and line 4 baking sheets with parchment paper.
  
  Prepare the cookies: In a large bowl, use an electric
  mixer to beat together butter, brown sugar and
  granulated sugar until fluffy, about 2 minutes. Beat in
  eggs, one at a time, until fully combined, then beat in
  vanilla.
  
  In a large bowl, whisk together flour, baking soda,
  cinnamon, salt, nutmeg and ginger. Beat into egg mixture
  just until combined, then fold in oats and cranberries.
  
  Scoop out heaping tablespoons of dough and place on a
  baking sheet at least 2 inches apart. Bake (in two
  batches) until the edges are golden brown, 10 to 14
  minutes, rotating halfway through. Remove from the oven,
  transfer to a wire rack and let cool.
  
  Meanwhile, make the filling: Using an electric mixer
  fitted with the whisk, beat cream cheese until fluffy
  and smooth, 3 to 6 minutes. Beat in sugar, butter and
  salt, beating until well combined, 2 to 4 minutes. Using
  a rubber spatula, fold the cranberry sauce into the
  filling mixture, leaving streaks. Refrigerate the
  filling until it firms up enough to spread but doesn’t
  completely solidify, 10 to 30 minutes.
  
  To assemble the sandwiches, turn over half the cooled
  cookies. Top with 1 heaping tablespoon of filling, and
  sandwich with remaining cookies. Serve immediately or
  refrigerate for up to 3 days before serving.
  
  By: Melissa Clark
  
  Yield: About 2 dozen sandwich cookies
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Dessert is to a meal what a dress is to a woman." -- Beatrice Peltre
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