May 04, 2012

Chocolate and Vanilla Swirl Oatmeal Cookie Sandwiches

If you're like me, you often have left over frosting lying about in the fridge. Usually, it gets eaten with a spoon straight from the bowl or gets thrown out! Such a sad thing,  to see frosting thrown in the bin. 

You may think that to make a batch of cookies,  just to use up a bit of left over frosting, is a lot of hard work. Trust me, it aint! Come on, seriously, who wouldn't want a cookie sandwich filled with creamy frosting? There is a bonus- your house will smell amazing. 

Ok, if you have frosting or are willing to make some, this recipe will give you 9 cookie sandwiches or 18 regular cookies. These oatmeal raisin cookies are also delicious on their own. Amazing! I'm going to go out on a limb here and say that these cookies may be my favourite. They are soft and chewy. I'm kind of anti crunchy cookie! 

Maybe these will be your new fave! 


Holly x 

All ingredients and equipment ready to go,  to make these 2 part oatmeal raisin cookies.

Step 1- Cream butter, sugar and egg.

Step 2- Add Flour, oats, raisins and almonds.

Roll into 18 golf balls sized cookies.

All baked and chilling out before being tempting not to eat one now!

Sandwiching in 3,2,1...GO!

A chilled glass of milk, a cookie sandwich, the sun shining and some reading. Is there a better way to spend an afternoon?!

Recipe, 18 Cookies or 9 Cookie Sandwiches

125g Unsalted Butter, softened
2/3 Cup Dark Brown Sugar
1 Egg
3/4 Cup Plain Flour, sieved
1 1/2 Cups Porridge Oats
2/3 Cup Raisins
Handful Flaked Almonds
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Soda

Frosting for Sandwiching (optional)

A 1/4 Recipe of this Vanilla Bean Cream Frosting
A 1/4 Recipe of this Chocolate Cream Cheese Frosting
Any frosting you have lying about.

Line two baking trays with parchment.
In the bowl of a food mixer mixed with a paddle cream the butter, sugar and butter until light anf fluffy-the mixture may look like it has split but don't worry.
Add the sieved flour, oats, raisins, oats, flaked almonds, cinnamon and baking powder.
Roll the mixture into 18 golf ball sized cookies.
Lay 9 cookies on each tray and place in the fridge while the oven preheats.
Preheat the oven to 175°C .
Bake for 10-12 minutes, the should still be soft.
Remove from oven and allow to cool for 5 minutes on the tray before removing and allowing to chill completely on a wire rack.
In a piping bag place the chocolate frosting into one half and the vanilla frosting into the other half so that when you pipe the frosting comes out marbled. 
Pipe the swirled frosting onto one cookie and sandwich with another cookie of a similar size.

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