Oatmeal cookies are tasty. They are a good, solid choice. What happens when you make them into sandwich cookies with a white chocolate, cream cheese frosting center? Good things happen.
I ran across the original recipe for oatmeal sandwich cookies on Serious Eats. I thought they looked like they would be good, but I had no idea how good. They are ridiculously good. I made them for an open house gathering and they were a big hit. While they may look like the famous Oatmeal Cream Pies, these are not a remake; they are a little crispy rather than soft.
A couple of notes…. I would err on the side of small when scooping the cookies since they are sandwiched together. I wish I had made mine smaller. Also, they turn brown in a hurry, so be sure to watch them closely in the oven. I happen to know this from personal experience.
I am not a frosting person; I push it off the birthday cake and think the frosting flowers on the office cake are unappetizing. The frosting for these cookies is probably the best frosting I have ever had. It uses cream cheese and white chocolate. The white chocolate flavor is not overpowering, just adds a nice background. I plan on using the frosting recipe in other desserts.
The Perfect Pairing for this cookie recipe is willpower. Make them and you will know what I am talking about. I warned you!
Oatmeal Sandwich Cookies
Adapted by Lindsay at Perfecting the Pairing from Serious Eats
· 2 sticks unsalted butter, at room temperature
· 1 ¼ cup dark brown sugar
· 2 eggs
· 1 tsp vanilla
· 1 ½ cups flour
· 1 ½ tsp baking soda
· 1 tsp cinnamon
· ¾ tsp salt
· 3 cups quick cooking oats
· 4 oz white chocolate (I used Ghirardelli)
· 8 oz cream cheese, softened (I used light)
· 6 Tb unsalted butter, softened
· ¼ tsp salt
Preheat the oven to 350 degrees F. Line your baking sheets with parchment paper.
In a large bowl mix the butter and sugar with an electric mixer until well combined. Add the eggs and vanilla, mix until completely combined.
In another large bowl mix the flour, baking soda, cinnamon, and salt. Combine with a whisk. Stir in the quick cooking oats. Add the dry ingredients to the butter mixture in two batches until thoroughly combined.
Scoop the cookies onto the lined baking sheets. Lightly wet the bottom of a juice glass and press down on the cookies to flatten them into a disc. Bake 10-15 minutes, rotating the pans halfway through. Watch the cookies closely. Remove from the oven when the edges start to brown but the middle is still slightly soft. Allow to cool completely on racks.
Meanwhile, melt the white chocolate in a double boiler (glass bowl over a pan of simmering water). In a mixing bowl combine the cream cheese, butter, and salt. Mix until combined and fluffy. Pour in the melted white chocolate while warm and mix until well combined. Chill until frosting starts to set (30 minutes to 1 hour).
Allow the frosting to come to room temperature and spread between two cookies. Continue until you have sandwiched all of the cookies. Refrigerate until ready to eat.
*I would recommend filling the cookies on the day you will eat them. Otherwise keep them separate.