For the cookies:
- 1 cup butter, softened
- 1 cup brown sugar (light or dark)
- ¾ cup granulated sugar
- 1 cup Fatso Classic
- 2 large eggs
- 1 tsp vanilla
- 1 ½ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp sea salt
- 1 cup old fashioned oats
- ½ cup quick oats
For the frosting:
- 4 tbsp butter
- ½ cup Fatso Classic
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
To make the cookies:
- In a large bowl or stand mixer, beat butter for 2 minutes. Add brown and white sugar and beat for an additional 2 minutes; until light and fluffy, scraping down the sides and bottom of the bowl.
- Add Fatso and beat until incorporated. Add eggs, one at a time and vanilla. Beat well, scraping sides and bottom.
- Add flour, but don’t mix in. Use a small fork to stir in baking soda and salt into the flour. Beat dry ingredients gently into the wet ingredients. Stop mixing when there are flour streaks.
- Add oats and stir until incorporated but do not over mix. Make sure you scrape the sides and bottom.
- Cover the bowl and chill the dough in the fridge for at least 1-3 hours (or overnight).
- When dough is chilled, preheat oven to 350˚F. Line 2 baking sheets with parchment and use a 1-inch cookie scoop to measure out the dough.
- Bake cookies for 8-10 minutes or until the centers have just barely lost their shine. Edges should be firm. DO NOT OVER BAKE
- Let cool on sheet for 5 minutes before removing to cooling rack. Let cool completely while you make the frosting.
To make the frosting:
- In a large bowl beat butter until it is smooth and creamy. Add Fatso and combine. Add the powdered sugar and beat, scraping sides.
- Add vanilla and 2 tbsp of milk, to start. Add more milk until it reaches a good spreading consistency that you like.
- Spread about a tablespoon of frosting on a cookie and top with another to make a sandwich.
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