From Goldy’s book Fatally Flaky
Dianne Mott Davidson
Yield:
1 dozen sandwich cookiesIngredients
1/2 c (1 stick) unsalted butter
3/4 c dark brown sugar, packed
1 T cocoa powder
1 1/2 c quick-cooking oats
1 T flour (high altitude 2 T)
1 t baking powder
1/4 t sea salt
1 large egg
2 t vanilla
Filling: either 1 quart vanilla ice cream or Vanilla
Buttercream Frosting
Frosting:
1/2 c unsalted butter, softened
2 cups powdered sugar, sifted
Whipping cream or milk
1 t pure vanilla extract.
Instructions
Preheat oven to 350 degr. Line 2 rimmed cookie sheets with silicone baking sheets.
In large, heavy-bottomed pan, melt butter over low heat. Add sugar and turn to medium. Stir with wooden spoon until mixture bubbles, 3-5 minutes.Remove from heat, pour into heatproof bowl, and let cool. In large bowl stir together cocoa, oats, flour, baking powder and seat salt till well combined. In another bowl beat egg and vanilla. Stir into the oat mixture. Add cooled butter mixture and stir well. Usin a 1-tablespoon scoop, measure out the batter onto cookie sheets, allowing at least 2 inches between cookies. Bake cookies, one sheet at a time, 10 to 12 minutes, till cookies are cooked. Allow to cool on sheet for 5 minutes, then put on cooling rack. When ready to serve, spread 2 T of either ice cream or frosting on the the flat side of one cookie, then top with flat side of a second cookie. Serve immediately or freeze.
Frosting:
Beat buttert till very creamy. Slowly add sugar, a quarter cup at a time, till blended. If frosting begins to get too stiff, add a tablespoon of cream or milk. Beat in vanilla; if needed add more cream or milk. Frosting should be fairly stiff to hold cookies together.
