Salted Espresso- Oatmeal Sandwich Cookies with Nutella Cream
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Serves: about 24 cookies
 
These cookies are delicious with or without the Nutella filling.
Ingredients
  • 1 c. All-Purpose Flour
  • 2 tsp. Espresso Powder
  • ¾ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 14 Tbsp. (1¾ sticks) Butter, softened
  • ½ c. Granulated Sugar
  • ½ c. Light Brown Sugar
  • 1 large Egg
  • 1 tsp. Vanilla
  • 2½ c. Old-Fashioned Rolled Oats
  • Flaky Sea Salt (optional), to tasteFor the Filling
  • 3 Tbsp. Butter, softened
  • ⅓ c. Nutella (chocolate- hazelnut spread)
  • ⅓ c. Powdered Sugar
  • 1 tsp. Espresso Powder
  • pinch Sea Salt
Instructions
  1. Heat oven to 350°. Line baking sheets with parchment.
  2. Combine flour, 1 tsp. espresso powder,baking soda, baking powder, and ½ tsp. salt in medium bowl.
  3. In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about 1 minute. Add egg and vanilla, beat to combine.
  4. On low speed, slowly add dry ingredients, mix until just combined. Stir in oats.
  5. Form 1 Tbsp. balls of dough and flatten slightly with juice glass. Sprinkle with flaky sea salt and bake until golden, about 10 minutes. Allow to cool completely before sandwiching.
  6. For the filling- Whip together butter, Nutella, powdered sugar, espresso powder, and pinch of salt until light and fluffy. Spread filling on bottoms of half the batch of cookies and place another cookie on top to sandwich.
Recipe by strawberryplum at http://www.strawberryplum.com/salted-espresso-oat-cookies-with-nutella-cream/