Oatmeal cookies with buttercream and chocolate – A recipe for the best oatmeal cookies combined with buttercream and dipped in chocolate.
Oatmeal cookies are a classic, and you can easily add different flavors like grated orange zest, cinnamon, ginger, or cardamom to them. The buttercream can also be spiced up with orange zest or licorice powder. And instead of dark chocolate, you can dip them in white chocolate or milk chocolate. The oatmeal cookies will last for a few weeks in a cake tin at room temperature, and you can also enjoy them without the buttercream and chocolate. Enjoy!
Oatmeal cookies (makes about 10)
100 g butter
130 g sugar
125 g oatmeal, fine
15 g all-purpose flour
1 tsp. baking powder
1/2 tsp. vanilla sugar
1 little pinch of salt
150 g butter, softened
200 g confectioner’s sugar
1 egg yolk, room temperature
1 tsp. vanilla sugar
100 ml cream
150 g dark chocolate
Heat the oven to 175 C convection.
Melt the butter in a saucepan. Remove the pan from the heat. Stir the sugar into the butter, and add the oatmeal and eggs. Mix the flour, baking powder, vanilla sugar, and salt together and stir into the pan.
Line 2 baking sheets with baking paper. Using 2 spoons, put the dough on the baking sheets in small blobs. About 10 cookies will fit on each baking sheet as they expand. Press each blob down a little and bake them for about 10 min or until the cookies are golden and crispy. Let them cool.
Whisk the butter lightly, add the confectioner’s sugar, the egg yolk and the vanilla sugar and whisk again. Add the cream as you whisk. Put the buttercream into a piping bag with a star nozzle.
Pipe the buttercream on one half of the oatmeal cakes and sandwich them together. Refrigerate the cookies while you melt the chocolate.
Melt the chocolate in a baine marie. Pour the chocolate into a glass. Dip one side of all the cookies into the chocolate and put them back in the fridge until the chocolate has set. Enjoy!