I think sandwich cookies might be the next cupcake for me. I mean, of course nothing can replace the cuteness that is cupcakes, but I do think there are a lot of fun cookie/filling combos that you could come up with, and there are lots I want to try. This is one of the recipes that I have had bookmarked longer than any other, so I decided it was finally time to try them. Unfortunately, the first attempt was a total bust. Not because of me – just not a good recipe. The cookies spread out so much it was unbelievable, they were very soft, and they didn’t even taste that great. I decided to try again the following week with my tried and true oatmeal raisin cookie recipe and the results were MUCH better.
I was slightly worried that these would be too chewy with two oatmeal cookies involved, but the filling seemed to soften them up once assembled so that they had the perfect texture – still chewy, but also really nice and soft. In fact, the texture was incredibly similar to Little Debbie oatmeal sandwich cookies. Yum! The filling is delicious as well. The honey was just the right addition to the cream cheese filling. You could actually taste the honey and it contributed just the right amount of sweetness without being overwhelming.
Recipe Rewind: tried and true favorites I’ve made recently
Buttermilk Honey Bread
Oatmeal Raisin Sandwich Cookies
Ingredients:
1 batch oatmeal raisin cookies* (this will make more cookies than the amount of filling, so either make more filling or just have some extra non-sandwiched cookies left over)
*Note – I like to use a cookie dough scoop when making sandwich cookies to ensure as much as possible that the cookies are similar in size.
For the filling:
12 oz. cream cheese, at room temperature
1/2 cup honey
1/2 tsp. vanilla extract
Directions:
To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth.
Once cookies are completely cooled, match them up in pairs according to size. Lay one cookie of each pair face down, so that the flat side is up. Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie. (Alternatively, just spread a layer of filling on each cookie with a knife. The edges won’t look quite as nice, but they will still taste great.) Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges. Chill in the refrigerator at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Source: cookies from Annie’s Eats, filling adapted from Baking Bites
