- 24
- 25 mins
- 50 mins
Ingredients
- 1 cup (230 g) unsalted butter, at room temperature
- 1 cup (230 g) dark brown sugar, packed
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups + 2 tablespoons (210 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups (150 g) quick-cooking rolled oats
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 5 tablespoons (60 g) unflavored vegetable shortening, at room temperature
- 2 teaspoons blackstrap molasses
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon butter flavor
- 1/2 teaspoon rum flavor
- 2 cups (240 g) powdered sugar
- 1 tablespoon milk (more or less as needed)
- 2 tablespoons golden raisins (sultanas), finely chopped
Preparation
Step 1
Instructions
Preheat oven to 350F; line 2 large baking sheets with parchment paper.
For the cookies, cream together the butter and brown sugar in a large bowl, and then cream in the vanilla and eggs.
Sift the flour, baking soda, salt, and cinnamon into the bowl with the wet ingredients, and stir to combine. Stir in the oats.
Drop the dough by the tablespoon onto the prepared baking sheets (I like to use a 1-tablespoon ice cream scoop), leaving about 2 to 3 inches between the cookies so they have room to spread out. (You should get about 48 cookies, so you will need to cook them in batches.)
Bake until the cookies are set on the bottom but look just a touch doughy in the center, about 7 to 8 minutes.
Let the cookies cool for 10 minutes on the baking sheets, and then transfer them to a wire rack to finish cooling. Cool the cookies completely before sandwiching them with the frosting.
For the frosting, use an electric beater to mix together the butter, shortening, molasses, vanilla extract, butter flavor, and rum flavor in a large bowl until smooth. Gradually beat in the powdered sugar, slowly adding enough milk so the frosting reaches your desired consistency. Once smooth, stir in the raisins. Store the frosting in an airtight container in the fridge until ready to use (it will keep for up to a week in the fridge), then let it come to room temperature and beat it again before using.
Assemble the pies by sandwiching two cookies together with frosting in the middle.
Instructions