Oatmeal cookies can be problematic. People (I say this generally, for any oatmeal-lovers) tend to dislike oatmeal cookies. Is it because they seem “healthy”? Is it because they’re not chocolate-y? Either way, they fall to the bottom of the cookie jar.
Fortunately, we have a way to elevate oatmeal cookies to legendary status. In this recipe, the cookies get a sprinkling of sea salt but otherwise, it’s a pretty basic cookie recipe. It’s what’s on the inside that counts. I’m talking smooth caramel and soft and sweet honey cream cheese frosting. Thanks to our client, Barkman Honey, we know exactly when to use honey in sweets. This honey cream cheese frosting is just the place. With just a half cup of honey this frosting is so light and so sweet.
The caramel sauce comes together easily; this was my second time making caramel and I have to say it went much better than the first. Drizzle it on these whoopie pies. Also good on ice cream, cake, maybe just in your mouth. And soon, everyone you know will be wanting oatmeal cookies for dessert.
For the cookies
2 sticks unsalted butter, softened
¾ cup brown sugar
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups oatmeal
For the caramel sauce
2 sticks butter
2 cups brown sugar
⅔ cup heavy cream
For the honey cream cheese frosting
16 ounces cream cheese, softened
16 ounces unsalted butter, softened
½ cup honey (We recommend Organic Naked Wild Honey)
7 cups powdered sugar
1 tablespoon vanilla extract
To make the cookies
Preheat oven to 350°F and line a couple baking sheets with parchment paper.
Cream butter and sugar together for about 3 minutes, or until light and fluffy. Add eggs and vanilla, mix until combined.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and combine. Add oats.
Drop cookie dough onto baking sheets and bake for 13-15 minutes, or until lightly golden brown on top. Let cool for a few minutes before moving to cooling rack.
To make the caramel sauce
In a small pot, melt butter on medium heat. Add sugar and cream, whisking until sugar is dissolved.
Bring mixture to a boil for three minutes while stirring, then remove from heat and let cool.
To make the frosting
In a mixing bowl (or with a hand mixer), combine all ingredients until soft and fluffy.
Assembling the whoopie pies
Pair up cookies that are similar in size. With either a spatula or a piping bag, frost a layer (about one-inch thick) onto a cookie. Drizzle cooled caramel sauce onto the frosting and cover with another cookie. Optional addition, sprinkle sea salt onto the frosting before you sandwich the cookies together.