If pressed, I would have to say that my favorite type of sandwich cookie is a whoopie pie. The confection is a soft, frosting-filled, single-serving treat that, while it looks like a cookie, is much closer to cake in texture and taste. But I still love the idea of a whoopie pie as a cookie and, to that end, I started to wonder what other types of cookies would work well in this type of sandwich. Oatmeal cookies are always wonderful when they are moist and soft, so they seemed like a natural choice to capture the soft cakiness of a whoopie pie while keeping it firmly on the cookie side of things.
The oatmeal cookies I used for these sandwiches were very soft and moist. There is butter in the recipe, but I also added a fair amount of applesauce to ensure that they stayed moist. The cookies spread out quite a bit during baking, which gives the finished cookies a perfect height (not too tall, which would make them difficult to bite into) when stacked up. They’re good plain, especially if you like the moist and chewy variety of oatmeal cookie, but I really think they’re best filled.
Because the cookies are sweet, I didn’t want to mix up any old frosting combination and slap it into the sandwiches. Not only would that be boring, but it would be too sweet. Instead, I took a tip from a recipe I saw a while ago in Gourmet magazine that used a honey and cream cheese filling for soft sandwich cookies. This filling complimented the cookies perfectly. The sandwiches are a fantastic snack and easy to pack in a lunch or purse when you’re on the go.
Oatmeal Raisin Sandwich Cookies with Cream Cheese Filling
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking (not instant) rolled oats
1 tsp ground cinnamon
pinch ground nutmeg
1/2 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup raisins
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, baking soda, salt, oats and spices.
In a large mixing bowl, cream together butter and sugars. Beat in eggs one at a time, followed by applesauce and vanilla extract. With the mixer on low speed, gradually blend in flour mixture, stopping just when no streaks of flour remain. Stir in raisins.
Drop dough in approx 2-tbsp sized balls onto prepared baking sheet. Leave about 3 inches between each dough ball to allow for spread.
Bake for 12-15 minutes, or until cookies are golden at the edges and set in the center.
Cool for about 5 minutes on pan, then transfer to a wire rack to cool completely.
12-oz cream cheese, room temperature
1/3-1/2 cup honey
1/2 tsp vanilla extract
Beat all ingredients until smooth.
Spread a generous layer on the flat side of 1/2 of the cookies. Sandwich together and serve.
Cookies can be wrapped and stored for a day or two.
Makes about 14 fairly large sandwich cookies.