April 12, 2011

{Easy Recipes} Oatmeal Cookie Sandwiches

Soft oatmeal cookies make me feel so comforted and warm inside. And maybe because it's packed with rolled oats, I feel like they're healthy too. (At least that's what I tell myself when I eat one or four of them on my own).  So when I was baking for my father-in-law's 70th birthday and thinking of soy-free desserts that our young cousin could enjoy without worry (or feeling left out), oatmeal cookies came to mind.

To make them extra-special, we made Oatmeal Cookie Sandwiches by adding a thin layer of Marshmallow Fluff in between the cookies.  I knew that they were a hit when he happily came up to us to thank us for making these cookie sandwiches - and filled up a take-out container with quite a few of them to take home.

Oatmeal Cookie Sandwiches (makes about 20 sandwiches or 40 separate cookies)
(adapted from AllRecipes.com - I halved the sugar amount and used a mini ice cream scoop to make smaller cookies)


Ingredients:
    1 cup butter, softened (used Trader Joe's unsalted butter)
    1/2 cup white sugar
    1/2 cup packed brown sugar
    2 large eggs
    1 t vanilla extract
    2 cups all-purpose flour
    1 t baking soda
    1 t salt
    1 1/2 t ground cinnamon
    3 cups oats (used Quaker Oats Old Fashioned Oatmeal)
1 jar Marshmallow Fluff (used this brand in original flavor because it was soy free)
Directions

    1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. 
2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
    3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line cookie sheets in parchment paper.
4. Use a mini ice cream scoop (or roll the dough into small walnut sized balls) and place 2 inches apart on cookie sheets. Gently flatten each cookie with your fingers.
    5. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Before serving, spread a thin layer of marshmallow fluff in between 2 cookies (Don't put too much or else - as we learned - the cookies will slide off of each other).

5 comments:

  1. Maris (In Good Taste)April 13, 2011 at 4:52 AM

    I totally agree-the oats make them very healthy! They look delicious!

    ReplyDelete
  2. Oh very sweet and tasty food I like this food can thanks for the nice
    idea and instruction I love more than. yum

    http://www.educationgateway.co.in/

    ReplyDelete
  3. Andrea I'm drooling over these little sandwich cookies! What a beautiful blog you have.

    Laura

    ReplyDelete
  4. Thanks so much Laura! I'm so psyched that you like my photos since I consider you to be one of the best food photographers out there! Your site and pictures inspired me all the time!

    ReplyDelete

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