Name: Oatmeal and Turbinado Cream Cookie Sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15 cookie sandwiches
Ingredients: 1 1/2 cups old-fashioned rolled oats (5 1/4 ounces/150 grams); 1 cup firmly packed dark muscovado sugar (8 ounces/227 grams); 1/2 cup whole wheat pastry flour, spooned and leveled (4 1/4 ounces/120 grams); 1/2 teaspoon fine sea salt; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/2 cup cold unsalted butter, cut into cubes (1 stick/4 ounces/113 grams); 1 large egg yolk; 2/3 cup turbinado sugar (4 5/8 ounces/132 grams); 3 large egg whites; 1/4 teaspoon fine sea salt; 1/2 cup butter, cut into 1/2- inch cubes, soft but still cool (1 stick/4 ounces/113 grams); 1 teaspoon pure vanilla extract