By Sunday, my fridge is usually full of baking leftovers from the week- a bit of cookie dough, scraps of cake, a tiny bit of frosting. What to do with all these treats sometimes perplexes me. This week, I married the leftover cookie dough I had in the freezer from my cookie extravaganza, and the Swiss Meringue Buttercream from my Blackberry Jam Cake. Oatmeal sandwich cookies! They’re great wrapped in wax paper and stacked in the fridge for a sweet snack. They won’t last very long, I guarantee.
I remember the prepackaged, Little Debbie version of these cookies occasionally appearing in my lunch box. The grown up version is crispy, buttery and so satisfying.