This is the product of accidentally sticking my finger in the center of a cookie while removing them from the oven. A marred cookie remains one unless you fill it. So, a light bulb went off and I told myself “fill them with butter cream frosting!” These delicious little bites quickly became a household and neighborhood favorite! Turning lemons into lemonade!
1 c butter
1 c white sugar
1 c brown sugar, firmly packed
2 large eggs, well-beaten
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 c white flour
2 cups oatmeal
1 c coconut
1 c chopped toasted nuts; walnuts or pecans are best
1/2 c raisins or dried cranberries
1-12 ounce package of mini chocolate chips; reserve 1/2 cup for frosting
Vanilla Butter cream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon pure vanilla
1 tablespoon of heavy whipping cream (if needed)
Using the wire whisk attachment of your mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce speed to low and gradually add powdered sugar and vanilla. Once all of the powdered sugar is incorporated, increase speed to medium-high add vanilla and cream, if needed.–mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping bowl as needed.
Preheat oven to 375*
Using a small cookie scoop, place ball of batter into a small muffin tin. Place an indentation in the middle with your thumb, wooden dowel or thick end of a wooden spoon Bake e at 375 for 10-12 minutes. Place on wire cooling rack and while still hot, use your wooden tool to open up middle. Cool completely, pipe or spoon in frosting and sprinkle tops with remaining mini chocolate chips and a dried cranberry in the center.