OATMEAL RAISIN SANDWICH COOKIES
Provided by Food Network
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. In a large bowl, cream together butter, sugars, molasses and vanilla with an electric mixer. Beat in eggs until well blended. In a separate bowl, combine flour, oats, salt, baking soda and cinnamon. Combine dry ingredients with wet ingredients and raisins and mix by hand with a wooden spoon.
- Drop dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so it does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8" thick. The circles should be about 2" diameter before baking. Bake for 8-10 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook.
- When cooled, the cookies should be about 1/4" thick and very soft and chewy. When cookies have completely cooled, assemble them by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and then pressing another cookie on top, making a sandwich. Repeat for remaining cookies and filling. Store cookies wrapped in plastic wrap to keep them soft and chewy. They should be eaten within a day or two of filling.
OATMEAL SANDWICH COOKIES
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.
Provided by Melissa Clark
Categories easy, lunch, weekday, dessert
Time 1h15m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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 1 1/2 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.
- 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.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 184 milligrams, Sugar 28 grams, TransFat 0 grams
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
OATMEAL SANDWICH COOKIES
Make and share this Oatmeal Sandwich Cookies recipe from Food.com.
Provided by jak9173
Categories Dessert
Time 35m
Yield 54 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Combine flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture.
- Stir in oats.
- Drop by rounded teaspoonfuls 2 in apart onto lightly greased baking sheets.
- Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- For filling, in a mixing bowl, cream shortening, sugar, and marshmallow creme. Add enough milk to achieve a spreading consistency. Spread filling on bottom half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 177.3, Fat 9.4, SaturatedFat 2.3, Cholesterol 15.7, Sodium 91.1, Carbohydrate 21.8, Fiber 0.8, Sugar 12.4, Protein 2
OATMEAL COOKIE ICE CREAM SANDWICHES
If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.
Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
OATMEAL SANDWICH COOKIES
This recipe is from my grandmother who left Russia as a girl to come to Canada. It's the only recipe I have of hers. The original recipe calls for a filling of dates, sugar and water to be boiled with no amounts given. Jam works very well too.
Provided by Cookin-jo
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix the sour cream with the baking soda.
- There are no directions as how to mix the dough but I always do this.
- Mix the margarine well with the flour, salt and oatmeal. Add the sour cream mixture and vanilla.
- The dough will be wet. Refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- Roll the dough on a floured surface thinly, about 1/3 inch or a bit less. Cut into 2 1/2 to 3 inch rounds and place on cookie sheet.
- Bake for 4-5 minutes, more or less, not letting the cookies brown too much. I have a fast cooking oven, you may need to allow 8 minutes.
- Let cool on the pan a few minutes, then remove cookies from the sheet onto a rack.
- When totally cooled, make sandwiches with a date filling, or jam.
- I don't know the serving amounts, so guessing.
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- Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
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- Preheat oven to 350°F and line a cookie sheet with parchment paper. In a medium mixing bowl mix together flour, salt, baking soda and cinnamon (optional), set aside.
- Place softened butter in a mixer bowl and cream together with sugars until light and fluffy. About 2-3 minutes on medium-high, scraping down sides once or twice. Add eggs, one at a time and beat well after each addition, about 1 minute each. Add in vanilla, mix in.
- Scooping about 1/2 cup of flour mixture at a time, mix on low speed until all flour is combined. Scraping down sides once, then add oats and mix until incorporated.
- Using a medium sized scoop, scoop dough balls onto parchment lined baking sheets and refrigerate for 10-15 minutes prior to baking.
OATMEAL SANDWICH COOKIES WITH VANILLA BUTTERCREAM
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5/5 (3)Total Time 30 minsCategory DessertCalories 306 per serving
- Once the cookies have cooled, spread your desired amount of fluffy vanilla buttercream frosting on the bottom side of one cookie, and top with another.
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