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Prep time
30 minutes
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Cook time
30 minutes
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makes
12 large or 24 small sandwich cookies
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Ingredients
- Chewy Oatmeal Cookies
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1 cup
(226g) unsalted butter, at room temperature
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1 cup
(212g) light brown sugar
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1/2 cup
(99g) granulated sugar
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2
large (113g) eggs, at room temperature
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2 teaspoons
(10g) pure vanilla extract
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2 cups
(240g) all-purpose flour
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2 1/4 cups
(200g) old-fashioned oats
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1 1/4 teaspoons
(7g) baking soda
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1 teaspoon
(4g) fine sea salt
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1 teaspoon
(3g) ground cinnamon
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1/2 teaspoon
(1g) ground ginger
- Strawberry-Rhubarb Cream
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12 ounces
(340g) diced strawberries
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12 ounces
(340g) diced rhubarb
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1/2 cup
(99g) granulated sugar
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1/2 cup
(113g) unsalted butter, at room temperature
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8 ounces
(226g) cream cheese, at room temperature
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1/2 teaspoon
(2g) fine sea salt
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1/2 teaspoon
(4g) vanilla bean paste or 2 teaspoons (10g) pure vanilla extract
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3 cups
(340g) powdered sugar
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8 ounces
(226g) mascarpone cheese, at room temperature
Directions
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Make the cookies: Heat the oven to 350°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or silicone baking mats.
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In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and sugar on medium speed until light and fluffy, 4 to 5 minutes. (Note: This can also be done by hand in a medium bowl with a spatula—it just may take a bit longer!) Scrape the bowl and paddle well.
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Add the eggs one at a time, mixing on medium speed to combine, then scraping well after each is fully incorporated. Add the vanilla and mix to combine.
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In a medium bowl, whisk the flour, oats, baking soda, salt, cinnamon, and ginger to combine. Add the dry ingredients to the mixer in 2 to 3 additions, mixing each to incorporate, then scraping the bowl well.
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For large sandwich cookies, roll the dough into 1 inch balls and place on the baking sheet (you should get 24 pieces of dough). Transfer to a baking sheet, staggering the pieces and leaving at least 2 inches around each cookie on all sides, 12 cookies per sheet.
For small sandwich cookies, roll the dough into ½ inch balls and place on the baking sheet (you should get 48 pieces of dough). Transfer to a baking sheet, staggering the pieces and leaving at least 1 inch around each cookie on all sides, 24 cookies per sheet.
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Bake the cookies until they are lightly golden around the edges, 9 to 12 minutes for large cookies and 6 to 9 minutes for small cookies. Rotate the pans halfway between the oven racks halfway through baking to encourage even browning. Cool completely on the baking sheet.
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Make the cream filling: in a medium pot, toss the strawberries and rhubarb with the sugar to combine. Cook over medium heat, stirring occasionally, until the fruit becomes very soft and breaks down, 4 to 6 minutes.
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Strain the mixture through a sieve, reserving the juices in a liquid measuring cup and discarding the fibrous solids.
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In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese, vanilla paste (or extract), and salt until light, about 2 minutes. Add the powdered sugar in 2 to 3 additions, mixing each until combined and scraping the bowl well.
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Add the reserved strawberry-rhubarb juice and the mascarpone and mix until the mixture is smooth. If desired, tint the filling with a drop or two of red food coloring.
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Flip over half of the cookies, and use a small offset spatula to spread the filling on top of each of the flipped cookies. (If desired, you can also transfer the filling to a pastry bag with ½ inch opening cut from the tip, or fitted with a star or round pastry tip to pipe the filling inside for an attractive effect.)
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Press the remaining cookies on top, forming the sandwiches. Store cookies in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 5 days.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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