As soon as I picked up a copy of the King Arthur Flour Whole Grain Baking Cookbook, I knew I had to try the Chewy Oatmeal Decorating Cookies recipe. I love to make rolled cutout cookies, but had never tried a recipe with oatmeal. So, with Valentine’s Day coming up, I decided to make some heart-shaped cookie sandwiches.
I made a few substitutions when making the recipe, mostly to accommodate what I had on hand. Because I was using white whole wheat flour instead of traditional whole wheat flour, I figured I could get away with a bit more whole wheat flour and a little bit less all purpose flour, so I changed the proportions around a bit.
Overall, I was pretty happy with these cookies. I only baked half of the dough (the rest went into the freezer for later), baking for only 12 minutes (as indicated in the recipe). My cookies did not come out chewy, though. In fact, the cookies almost reminded me of a shortbread. Either way, they tasted fantastic. To make little cookie sandwiches, I used some of my leftover vanilla bean Swiss meringue buttercream (from my Vanilla Bean Cupcakes) and sprinkled with pink sugar. You could use just about any frosting, though. My cream cheese icing and cinnamon brown sugar buttercream icing would be fantastic, too!
Oatmeal Cookie Sandwiches
(Adapted from King Arthur Flour Whole Grain Baking Cookbook)
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar, lightly packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 cup rolled oats
- 1 1/2 cups white whole wheat flour
- 1 cup unbleached all purpose flour
- Swiss meringue buttercream (or your favorite frosting)
- Pink sanding sugar
Cream the butter with the sugar until the mixture is light and fluffy. Add in the egg and vanilla extract and beat until well incorporated.
In a separate bowl, combine the baking powder, cinnamon, ginger, oats, whole wheat flour, and all purpose flour. Gradually add the dry ingredients, beating just until incorporated. Divide the dough into two discs, wrap with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, lightly grease baking sheets and preheat the oven to 350°F.
After the dough has chilled, roll each disc out (individually) on a floured surface (the recipe says to roll to a 14-inch diameter, but I just went by thickness – about 1/4 inch). Use cookie cutters to cut shapes out of the dough and place the cookies on the prepared baking sheet.
Bake for about 12 minutes, until the cookies are golden. Cool on wire racks.
To make the sandwiches, pipe some frosting onto one cookie and top with another matching cookie. Sprinkle the colored sugar onto the exposed edges of the icing. Enjoy!