ACTIVE: 1 hour/ TOTAL: 1 hour 15 minutes/ MAKES: about 12


1-1/2 cups all-purpose flour

1 tbsp malted milk powder (such as carnation original)

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 cups quick or old fashioned oats

1/2 cup sliced almonds

2 sticks unsalted butter, at room temperature

3/4 cup packed dark brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract


5 tbsp unsalted butter, at room temperature

2 cups confectioner’s sugar, plus more if needed

1 tbsp malted milk powder

2 tbsp whole milk, plus more if needed

1/4 tsp pure vanilla extract

  1. Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
  2.  Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat int the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture  until just combined. Add the oat mixture and beat until just combined.
  3. Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
  4. Preheat the oven to 350*. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
  5. Make the filling: Beat the butter with the confectioner’s sugar and malted milk powder in a large bowl with a mixer on a medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla  until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. ( Add more milk if the filling is too thick; add more confectioner’s sugar if it’s too thin.) Sandwich the filling between the cookies.


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