OATMEAL SANDWICH COOKIES
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL SANDWICH COOKIES FROM TASTE OF HOME
I received a flier in the mail today for another Taste Of Home cookbook entitled THE ULTIMATE COOKIE COLLECTION. Lucky me....there are 2 free recipes. Here is one of them.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
- Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 203.3, Fat 9.4, SaturatedFat 2.3, Cholesterol 15.7, Sodium 91.2, Carbohydrate 28.4, Fiber 0.8, Sugar 19, Protein 2
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 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.
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.
LACY OATMEAL SANDWICH COOKIES
Make and share this Lacy Oatmeal Sandwich Cookies recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 38m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Line cookie sheet with buttered foil.
- Mix flour and oats together in a medium bowl.
- In a large bowl, mix together butter, sugar and corn syrup.
- Add milk to the butter mixture and mix well.
- Stir in the flour mixture and mix well.
- Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
- Press each cookie slightly with the back of a fork or spoon.
- Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
- Immediately transfer the foil and cookies to a wire rack.
- Peel cookies off foil after they've cooled.
- Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
- Top each with the bottom side of the remaining cookies.
Nutrition Facts : Calories 198.2, Fat 10.1, SaturatedFat 6, Cholesterol 15.4, Sodium 54.1, Carbohydrate 26.8, Fiber 1.2, Sugar 17.2, Protein 2.1
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