SugarBee® Apple Oatmeal Cookie

Yield: 28 sandwiches

Butter, unsalted, softened 113g
Light brown sugar 213g
Molasses 15g
Whole eggs 56g
Vanilla bean paste. 1 teaspoon
Quick oats 70g
All purpose flour 150g
Ground cinnamon ½ teaspoon
Baking soda ¾ teaspoon
Salt, fine ½ teaspoon

Preheat oven to 350F.

– Cream the butter, sugar, and molasses until light and fluffy. Approximately 2-3 minutes.
Stop and scrape the bowl.
– Combine the eggs and vanilla bean paste.
– Add the egg mixture to the creamed butter mixture. Stop and scrape the bowl.
– Meanwhile, in a separate bowl combine the oats, all purpose flour, baking soda, salt,
and cinnamon.
– Add the dry ingredients and mix just until incorporated. Stop and scrape the bowl.
– Line a sheet pan with parchment paper. Using the #70 ice cream scoop or a
tablespoon, place mounds of dough onto the sheet pan. Make sure to space them apart
because the cookies will spread.
– Bake for approximately 8- 10 minutes.
– Allow cookies to cool completely on the baking sheet pan.

 

Apple Filling
Apples 280g
Light brown sugar 32g
Cornstarch ¾ teaspoon
Butter, unsalted 36g
Ground cinnamon ¼ teaspoon
Ground nutmeg ¼ teaspoon
Ground ginger ¼ teaspoon

Method of Preparation:
– Peel and small dice the apples
– Combine the diced apples, brown sugar, cinnamon, nutmeg, and cornstarch.
– Melt the butter in a medium saucepan then add the apples.
– Cook for approximately five minutes. Stir occasionally. Apples should soften but still
have a slight crunch.
– Remove from heat and allow to cool uncovered at room temperature

Swiss Buttercream
Egg whites 95g
Granulated sugar 187g
Unsalted butter, softened 201g
Vanilla bean paste 1 ½ teaspoons
– Heat a small pot of water over medium-low heat until it steams. In the bowl of a
stand mixer, combine the egg whites and granulated sugar. Whisk occasionally
and heat until the sugar has dissolved completely. Do not overheat.
– Remove from heat and place the bowl back onto the stand mixer.
– Fit stand mixer with whisk attachment and whisk on high speed.
– Whip on high speed until it holds medium stiff peaks. Continue beating until the
mixture is fluffy and cooled, about 5 minutes.
– With the mixture on medium-low speed, gradually add the softened butter,
beating well after each addition. Stop and scrape the bowl.
– Whip on medium speed until smooth for about 4 minutes. Add vanilla bean
paste. Stop and scrape the bowl.

 

Recipe By: Lasheeda Perry