Oatmeal Sandwich Cookies

I don’t really have anything to waffle on about this week before I let you have the recipe of what I made on Monday. I did think about sharing a list of all the places The Thew and I went on Saturday for one of our quarterly ‘Days of Fun’ but I got worried about how long the list of places was getting and what that may say about the alcohol consumption that went on. Needless to say we drank a lot, ate a lot of cheese and had fun.  

So on to the recipe. I found this on The New York Times’ website and tinkered a bit with quantities as their original recipe would have made something that resembled all that is wrong with US portion sizes. These went down well and were described as a reverse cheesecake. 

Ingredients

Cookies

40g of desiccated coconut

120g butter

165g dark brown sugar

1 large egg

1 tsp vanilla extract

95g plain flour

½ tsp salt

½ tsp baking powder

2 tsp ground cinnamon

130g porridge oats

50g stoned dates, chopped (you could use raisins or sultanas if you prefer)

3 tbsp caster sugar 

Filling

60g cream cheese

3 tbsp mascarpone cheese (I forgot to weigh what this was!)

12g icing sugar

2 tsp vanilla extract 

1.    Heat the oven to 180°/GM4 and spread the coconut on a baking tray. Toast for about 5 minutes (stiring half way through. You want it going golden and smelling great. Once done turn the oven up to 190°C/GM5.

2.    Cream the butter and brown sugar together until light in colour.

3.    Add the eggs and vanilla, mixing well. Worth scraping down the sides of the bowl midway through.

4.    Add the flour, salt, baking powder and 1 tsp of the cinnamon. Beat well and then add the oats, dates, and coconut mixing well again.

5.    This mixture will make 32 cookies so divide the mixture in half, then into four and then each of the four pieces into four. It sounds complicated when written down but it will make sense when you’re doing it. Roll them into balls.

6.     ombine the caster sugar with 1 tsp ground cinnamon and roll the balls in it to cover the outside.

7.    Put them on a baking tray, well-spaced out, flatten very slightly and bake for about 12 minutes (turn half way through if you have a gas oven to give an even colour).

8.    While that is going on put all the filling ingredients in to a bowl (sifting in the icing sugar) and mix well. Once the cookies are cooled use the filling to sandwich two together. I suppose it was about a tsp worth but I just used a knife the spread it on about 5mm thick.