Oatmeal Sandwich Cookies

Name: Oatmeal Sandwich Cookies
Total time: 1 h 15 min
Yield: 18 sandwiches
Ingredients: 80 grams shredded sweetened coconut flakes (3/4 cup); 1 cup unsalted butter, softened; 330 grams packed dark brown sugar (1 3/4 cups); 2 tablespoons honey; 2 large eggs, at room temperature; 1 tablespoon vanilla extract; 190 grams all-purpose flour (1 1/2 cups); 7 grams fine sea salt (1 teaspoon); 3 grams baking powder (1 teaspoon); 8 grams ground cinnamon (4 teaspoons); 260 grams rolled oats (3 cups); 100 grams dates, pitted and chopped (1/2 cup); 65 grams granulated sugar (5 tablespoons); 6 ounces cream cheese, softened; 6 tablespoons mascarpone; 25 grams confectioner's sugar (3 tablespoons); 1 1/2 teaspoons vanilla extract

By Melissa Clark

Total Time: 1 hour 15 minutes
Rating: 5(599)
Comments: Read comments

Forget all the bad, soggy oatmeal cookies you’ve ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that’s what you’ll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.

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Ingredients

Yield:18 sandwiches

For the Cookies

80grams shredded sweetened coconut flakes (¾ cup)
1cup unsalted butter, softened
330grams packed dark brown sugar (1¾ cups)
2tablespoons honey
2large eggs, at room temperature
1tablespoon vanilla extract
190grams all-purpose flour (1½ cups)
7grams fine sea salt (1 teaspoon)
3grams baking powder (1 teaspoon)
8grams ground cinnamon (4 teaspoons)
260grams rolled oats (3 cups)
100grams dates, pitted and chopped (½ cup)
65grams granulated sugar (5 tablespoons)

For the Filling

6ounces cream cheese, softened
6tablespoons mascarpone
25grams confectioner's sugar (3 tablespoons)
1½teaspoons vanilla extract

Ingredient Substitution Guide

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Preparation

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Step 1
Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
Step 2
In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
Step 3
In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
Step 4
Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1½ inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Step 5
Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner’s sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

Ratings

5 out of 5

599 user ratings

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Comments

Virginia7 years ago

The filling was amazing, but the cookie itself was way too sweet, even after eliminating the dates. I would definitely skip the last step of rolling the dough in cinnamon sugar next time. I will also reduce the brown sugar next time around.

Secondly, the cookies were vastly improved by sitting overnight with the filling in them. It flattened them and softened up the bottoms.

kate7 years ago

This is the most delectable cookie ever. Followed exactly. Not too sticky, not lacking in oomph. Simply wonderful!

CJ7 years ago

Really sweet, but I'd make them again because the dates and coconut are great and the cookies have a caramelly, buttery goodness that gets even better the next day. Skipped the extra cinnamon-sugar dusting and used 1 1/3 cups brown sugar, and still they bordered on toothachingly sweet. For filling, I just used mascarpone and vanilla, and it was a creamy, mellow counterpart to the intense cookies. Had to flatten the dough to get a sandwichable cookie--the first tray were round little heaps.

Holly1 month ago

These cookies are phenomenal! The sweet cookie pairs perfectly with the less sweet frosting. They work well with bob's gf flour, and my only modification besides that is not serving them as sandwich cookies but cookies with frosting on top - as a cream cheese frosting fiend, I want copious amounts of this frosting on my cookie.

Abbey4 months ago

Read other comments and did 1 cup light brown sugar (all I had) and forgot the honey. Added dried unsweetened cherries and chopped walnuts. Delish, but I think the honey would put them over the top. I did roll in the cinnamon sugar and would do so again.

Alex6 months ago

Cooking time and temp were WAY too long and hot. Burnt sugar bottoms with the cookie barely set. So much work for nothing.

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