This amazing cookie is a fall seasonal item with limited availability.
One of my favorite flavors is cinnamon. If you don't believe me, check out my Cinnamon Rolls, Cinnamon Babka, and Snickerdoodles. I am always looking for new ways to highlight cinnamon. I found some cinnamon chips last year and spent some time working up a new product, but by the time I found a way to use them, I couldn't find the chips locally anymore. Which means these will be a very limited item and only available while supplies are available. So go ahead and add them to your cart now so you don't miss out.
The cookie portion of this treat is soft and chewy, but firm enough to hold up to the buttercream in the middle It is packed full of oats, brown sugar, and of course cinnamon. Plus a healthy supply of cinnamon chips. To finish off the cookie, a little sprinkle of sea salt is added to the top to balance the sweetness.
Now the cookie is great by itself, but to take it to the next level, I made it into a sandwich cookie with my super creamy vanilla buttercream. A heaping scoop is applied to the bottom of one cookie then a second is pressed on to make a glorious oatmeal, cinnamon sandwich cookie.
If you are not planning on eating these cookies right away (I honestly don't know who could resist), put the cookies in an air-tight container or zip-top bag. These cookies can be stored at room temperature for 2-3 days but can last up to 5-7 days in the fridge. If you want to store them even longer, they can go into the freezer for up to a month. It is best to eat them at room temperature. Simply take them out of the fridge or freezer and let them warm to room temperature. I would NOT recommend putting these in the microwave. The buttercream is made up of butter and sugar, which will melt quickly when warmed.
