12 Days of Christmas Cookies: Day 4

Here is the most difficult cookie recipe on the list! You can't beat the flavor though. You will walk away from this experience knowing a LOT more about the baking process in general. Give it a whirl and let me know how it turns out!

Recipe: Spiced Rum Caramel Oatmeal Sandwich Cookies

Ingredients:

3 cups (240 grams) old-fashioned oats

1 cup (227 grams) unsalted butter, softened

1 cup (220 grams) firmly packed dark brown sugar

1/2 cup (100 grams) granulated sugar

2 large eggs (100 grams)

1 tablespoon (21 grams) unsulphured molasses

2 teaspoons (8 grams) vanilla extract

2 cups (250 grams) all-purpose flour

4 teaspoons (20 grams) baking powder

1 tablespoon (6 grams) ground cinnamon

2 teaspoons (4 grams) ground nutmeg

1 teaspoon (3 grams) kosher salt

1/2 teaspoon (1.5 grams baking soda

1/2 teaspoon (1 gram) ground ginger

***Spiced Rum Buttercream***

1 cup (200grams) granulated sugar

4 large egg whites (120 grams)

1/4 teaspoon cream of tartar

1 cup (227 grams) cold unsalted butter, cut into small cubes

1 teaspoon (4 grams) vanilla extract

Spiced Rum Caramel (Recipe provided below)

1/4 teaspoon ground nutmeg

***Spiced Rum Caramel***

1/4 cup (57 grams) unsalted butter

3/4 cup (165 grams) firmly packed light brown sugar

1 1/2 teaspoons (11 grams) light corn syrup

1/4 cup (60 grams) heavy whipping cream

1 1/2 tablespoons (23 grams) spiced rum of your choice (Austian Stroh 80 Run for a thick butter rum flavor).

1/2 teaspoon (2 grams) vanilla extract.

Steps:

1. Preheat oven to 350° F (180° C).

2. Line baking sheet with parchment paper.

3. (Optional) chop oats in food processor or blender. Do not over process the oats and turn them into dust.

4. Beat butter and sugars (dark brown sugar and granulated sugar) at medium speed until light and fluffy. (about 3 minutes) Scrape the sides of the bowl as you beat to ensure complete mixing.

5. Add egg and beat on low speed until fully combined.

6. Add molasses and vanilla to bowl and beat until combined.

7. In a separate medium sized bowl, whisk together dry ingredients (flour, baking powder, cinnamon, nutmeg, salt, baking soda, and ginger) until combined.

8. Add oats.

9. Using a 1 tablespoon spring loaded scoop (or regular tablespoon if scoop not available) scoop dough (about 15 grams each) onto a baking sheet with at least 2 inches between each cookie. Be sure to make a top and a bottom cookie (example: if you want 5 whole sandwich cookies, make 10 cookies).

10. Bake until golden brown (8 to 10 minutes).

11. Let cool on pan for 10 minutes before removing to fully cool on wire racks.

Spiced Rum Caramel Buttercream

1. In a heatproof bowl, whisk together sugar, egg whites, and cream of tartar by hand until combined.

2. Place bowl over a saucepan/pot of simmering water (do not let the bowl of sugar, egg whites, and cream of tartar touch the water) and cook while whisking constantly until sugar is completely dissolved and an instant read thermometer registers 158° F (70° C) about 5 minutes.

3. Carefully remove bowl from heat and beat with a whisk until the mixture cools downs (2 to 3 minutes).

4. Reduce mixing speed to low and add Butter (1 cube at a time) beating for at least 5 seconds after each cube.

5. Add vanilla and increase mixing speed to medium, beating until well combined and you get stiff meringue-like peaks. Set aside and make your Spiced Rum Caramel for your buttercream.

Spiced Rum Caramel

1. Melt butter in a medium sized saucepan over medium heat.

2. Add brown sugar and corn syrup

3. Stir once to fully combine then let cook for 2 minutes.

4. Stir in cream and bring to a boil (stirring occasionally for about 2 minutes).

5. Stir in rum and vanilla (BE CAREFULL, these two ingredients will spatter when added).

6. Cook until an instant-read thermometer registers 230°F (110°C) 8-9 minutes.

7. Pour into heatproof glass bowl/jar and let cool (If you are making in advance you can store in the refrigerator for up to 2 weeks, but you will have to rewarm the caramel to a pouring state before adding to your buttercream)

Back to your Spiced Rum Buttercream

6. With mixer on low speed, gradually add your Spiced Rum Caramel, beating until smooth and well combined. (make sure your caramel is warm and not hot).

7. Beat at low speed for about 2 minutes, stopping to scrape the sides of the bowl.

8. Add nutmeg.

9. Pipe directly onto your bottom sandwich cookie or Refrigerate in an airtight container for up to 5 days (can be frozen for up to 1 month, but you must let thaw to room temperature and rewhip before using).

10. Sandwich your two cookie sides together

11. Enjoy!

Decorative recipe sheets can be found in the Academy Vault