So, I posted a picture of these oatmeal sandwich cookies here months ago as a Wordless Wednesday post. The picture was popular and requests (or demands) were made for the recipe. I intended to post the recipe but I goofed and didn’t have a legible copy of it and the cookbook had been returned to the library. I apologized for this and got a little grief from some of my readers for it.

Fast forward to now. The book was finally available at the library. The recipe is posted below and I’m very very very sorry for the delay.

These cookies are pretty similar to Little Debbie Oatmeal Creme Pies. If you enjoyed those as a kid, bake these cookies. If you never had them, bake these cookies…as long as you like oatmeal.

I baked these again tonight and made a slight change to the recipe that I didn’t make the first time I made them. The filling recipe calls for 1/2 cup vegetable shortening. The first time I made these, we could definitely tell that there was shortening in the filling. I’ve got no problems with shortening but I don’t really want to taste it in my food. So when I made the filling today, I used 1/4 cup shortening and 1/4 cup margarine. This did the trick…it didn’t alter the texture of the filling at all but it did eliminate the Crisco taste in the filling. Please note that I did not change the amount of butter in the filling!

The only other change I made to the recipe is that I made smaller cookies.

The recipe below is the original recipe as originally printed in The All-American Cookie Book by Nancy Baggett. I have added a few parenthetical notes about the recipe.

“Old-Timey” Oatmeal Sandwich Cookies

From The All-American Cookie Book by Nancy Baggett

Ingredients

Cookies:

• 2 2/3 cups unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• generous 1 3/4 cups packed light brown sugar
• 1 cup (2 sticks) unsalted butter, slightly softened
• 2/3 cup vegetable shortening
• 1 1/2 tablespoons light corn syrup
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 1 1/2 cups old-fashioned rolled oats

Filling:

• 3/4 cup powdered sugar
• 2/3 cup (1 stick, plus 2 2/3 tablespoons) unsalted butter, slightly softened
• 1/2 cup vegetable shortening (See my substitution suggestion in the text above.)
• 1 1/2 tablespoons light corn syrup
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 jar (1 1/3 cups) marshmallow creme (Marshmallow fluff!!)

Directions

1. Preheat oven to 350 degrees. Grease several baking sheets or coat with nonstick spray. (I used sheets of parchment paper instead.)
2. In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
3. In a large bowl, with an electric mixer on high speed, beat together the brown sugar, butter, shortening, and corn syrup until well blended and lightened, about 1 1/2 minutes.
4. Add the eggs, one at a time, then the vanilla, and beat until very light and fluffy, about 2 minutes.
5. Beat in half of the flour mixture.
6. Beat or stir in the remaining flour mixture and the oats until evenly incorporated.
7. Drop the dough onto the baking sheets using a 1/8-cup measure or coffee scoop, spacing about 3 inches apart. Using a lightly greased hand, pat down the cookies just slightly. (I used a cookie scoop for this and made slightly smaller cookies.)
8. Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12 minutes, or until lightly browned and barely firm when lightly pressed in the centers. Reverse the sheet from front to back halfway through to ensure even browning.
9. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. (Because I used parchment paper, the spatula wasn’t necessary as the cookies could easily be lifted off the parchment.)
10. In a large bowl, with an electric mixer on medium speed, beat together the powdered sugar, butter, shortening, corn syrup, vanilla and salt until well blended and fluffy. Add the marshmallow creme and beat until well blended and smooth.
11. Place half of the cookies underside up. Spoon a generous 2 tablespoons filling in the center of each cookie. Spread the filling to within 1/2 inch of the edge. Cover each with a second cookie of about the same size. Gently press down so the filling almost extends to the edges. (Be generous with the filling. You will have enough.)
12. Store in individual plastic bags in the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room temperature before serving. (Individual plastic bags seems really wasteful to me…a large plastic container in the fridge worked for me.)

Recipe note as printed in cookbook: Dough that is too warm may yield cookies that spread too much. If the baked cookies on your first sheet are more than about 3 1/4 inches across, refrigerate the remaining dough for a few minutes before continuing. This will produce slightly sturdier, more compact rounds, which are better suited for sandwiches.

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That’s what the boyfriend said about these dark chocolate oatmeal cookies. He had put some in a container to take to work the next day and decided that he wanted his cookies to be soft…so he added some chunks of bread to the container. The chicken part occurred because the chunks of bread he used were pulled directly off of the chicken sandwich he’d also packed for his lunch. The next day we were discussing the cookies and how good they were. I thought they were crisp yet chewy and he described his particular cookies as “soft with a hint of chicken”. I did warn him that this phrase was being written down and would be blog fodder.

These cookies were the results of my efforts to find a cookie to make one night that didn’t require me to chill the dough for an hour…I also wanted to bake a new-to-me cookie. I flipped through numerous cookbooks and everything that appealed to me on that particular night required refrigeration and rolling of the dough. I went to the internet and looked at various sites for a while before I found this gem of a recipe at Epicurious. At that point, I was so tired of looking for a new cookie recipe that I was on the verge of giving up. I think I honestly just entered “cookie” into the Epicurious search bar. Thankfully the recipe for these cookies was only a few pages into the search results.

These may be my favorite of the new-to-me cookies I’ve baked this year. I added espresso powder to the dough and it really bumped up the flavor of the chocolate. As I previously stated, these were crisp yet chewy and in my baking experience that’s a difficult cookie combination to achieve. If you’re looking for a soft cookie, add some bread to the container…just make sure your bread isn’t chicken flavored. Unless you like chicken flavored cookies…

Also, the raw cookie dough was out of this world. We probably ate a quarter of the dough unbaked. Because these cookies contain no eggs, it was decided that all the raw dough wouldn’t hurt us. It was also decided that the dough would make a great filling layer in a really rich chocolate cake.

The original recipe was in Bon Appetit magazine in May 2004.

Here’s my slight adaptation of the recipe, currently found on Epicurious. The recipe printed below only makes a dozen or so cookies. I doubled the recipe as twelve cookies could never be enough.

Dark Chocolate Oatmeal Cookies

Ingredients

• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon espresso powder
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons old fashioned oats
• 1/3 cup semisweet chocolate chips
• 1/8 cup white chocolate chips

Preparation

Preheat oven to 350°F.

Grease large cookie sheet. Whisk first flour, cocoa powder, baking soda, salt and espresso powder together in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and white chocolate chips and knead gently to blend.

Using moistened palms (or a cookie scoop like I used), shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.

Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

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