Chocolate oatmeal cookie dough sandwiches

The week before I left for my trip to London, I was just feeling the baking craving even more than usual.  I have a lovely work friend from Melbourne who has been in town recently and since our paths were briefly intersecting I decided we were just going to live it up on a Wednesday night and bake some crazy stuff.  I saw a recipe quite a long time ago on some blog that mentioned having cookie dough filling sandwiched by cookies, which obviously is a GREAT idea, considering how much most people love cookie dough.  I decided I wanted to try it with a chocolate oatmeal cookie and this amazing recipe was born.

So yes, it takes a bit of extra time to make since you have the cookies plus the filling.  But I made the dough a day ahead of time and then just had to bake the cookies and make the filling when my friend came over.  I have to say, the cookie dough isn’t my favourite one I’ve ever made – but the chocolate oatmeal cookie itself was not only delicious when baked but also served as a perfect vessel and contrast to the chocolate chip cookie dough filling.  You must use mini chocolate chips for the filling because it’s way cuter and also easier to spread.  The filling doesn’t taste quite like a normal cookie dough would and I first thought the texture was a bit odd, but when you sandwich it in between the cookies, it all just works out perfectly.  Let them set in the fridge for a bit and you’ve basically got a bakery-ready item.

These would be great as a birthday gift because they are just so pretty and you can tell a little extra effort goes into them.  Good luck trying to eat just one!

Chocolate oatmeal cookie dough sandwiches (adapted from Itsy Bitsy Foodies for the cookie part – the other part I just kind of made up)

Cookies – you can easily make a half batch of these (which I believe I did) as this would make a lot

  • 1 cup butter (about 200 g)
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1¼ cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 2 cups oats
  • 2 cups chocolate chips

Cookie dough filling

  • 1/2 cup butter (about 100 g)
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips

First, make the chocolate oatmeal cookies.  Cream the butter and the sugars, and then mix in the vanilla and the eggs.  Add in the baking soda followed by the cocoa powder and flour. Then gradually add in the oats, and stir in the chocolate chips.  If you want put the dough in the fridge although it isn’t absolutely necessary.  I found my dough to be a bit sticky which is fine.  When you’re ready to bake, preheat the oven to 180 C / 350 F and form the cookie dough into little balls, putting them onto a greased baking sheet or a sheet lined with parchment paper.  I tried to make small ones because I was going to be using them for sandwiches.  They should only be in the oven for about 8 minutes and maybe even less time depending on how small they are.  They should look a bit underdone when you remove them from the oven because they will definitely set up as they cool.

While the cookies are in the oven, make your filling, which is basically just like making the cookie dough all over again (but totally edible since there are no eggs in it).  Cream the butter and the brown sugar, and then add the flour and salt.  Mix till combined, add about half the vanilla extract, and then add powdered sugar (which acts a bit like flour here too).  Then add the rest of the vanilla extract and more powdered sugar.  Add in the chocolate chips.  The mixture should be quite spreadable but not runny.  If it’s too thick, I’d recommend adding just a little splash of milk.

When the cookies are cooled, take a heaping spoonful of the filling, place on one cookie and gently spread it around, and then place another cookie on top.  Repeat until you’ve got a whole bunch of adorable sandwiches.  Admire them, eat them, and store them in the fridge.  They actually taste even more amazing once they’ve set for a bit.

IMG_5907Making the very chocolate-y cookie dough (thanks to a heaping portion of cocoa powder on my part)

IMG_5913Cookie dough balls pre-oven

IMG_5914Finished cookies cooling down waiting to go into sandwiches

IMG_5915Making the cookie dough filling.  Whoops sorry forgot to really take pics of this.  Just adding the flour and chocolate chips to the creamed butter and sugar.  Quite simple really.  If you have some milk on hand you can add a tablespoon or so of that – I didn’t, but the texture was still fine.  It’s a bit weird to have a cookie dough without eggs but obviously that’s what makes it fine to eat…

IMG_5918The delightful finished product.  Pretty mouth-watering if I do say so myself

This is an unashamedly indulgent cookie sandwich so you should just enjoy.  I ended up cutting them in half so they were a bit more manageable, but obviously, I would eat one half and then just eat the other half about 5 minutes later.  I loved the combination of the chocolate oatmeal cookies with that lovely cookie dough filling.  You could also just make normal chocolate chip cookies and then use the filling for a double chocolate chip cookie hit.  Yum.

One year ago: Pumpkin chocolate chip bars

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