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Oatmeal Raisin Sandwich Cookies with Cream Cheese Filling

Oatmeal Raisin Sandwich Cookies with Cream Cheese Filling

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.

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  • JEP
    March 3, 2008

    Mmm…I like the honey & cream cheese filling idea. Baking a half batch of these oatmeal pies would be perfect for my needs.

  • Nikki
    March 3, 2008

    These look amazing.

  • Elise
    March 3, 2008

    Nicole, I feel myself getting fat just looking at this cookie!

    Dagnabbit they look good.

  • Evelin
    March 3, 2008

    I would love these! I’ve been in a very honey-y mood lately and to tell you the truth – I’ve also been planning to make some oatmeal cookies with honey flavoured filling. That fas to be fate!

  • Patricia Scarpin
    March 4, 2008

    These look fantastic, Nic!

  • lekkercraft
    March 4, 2008

    oh yay – I just had a great cookie last week like this, but with cranberries instead of raisins. I meant to look up a recipe, but now I don’t have to – thanks!

  • Andrea
    March 4, 2008

    These look and sound really, really good.

  • Curt
    March 4, 2008

    I’m not generally a fan of raisins in cookies, but these look great, and I love the cream cheese icing instead of the stuff used in the packaged cookies. Ask my wife… anything that can used to transport cream cheese icing to my taste buds is a winner (well, almost anything).

  • Katie
    March 5, 2008

    These sound fantastic. Honey goes so well with oats

  • Melissa
    March 10, 2008

    I made these last weekend for a gaming session, and they were gone almost instantly. Everyone really loved them! I think I may have made my cookies a little too big, as the larger ones crumbled and broke really easily, but that’s nothing a little more filling couldn’t glue back together. Thanks for the yummy recipe!

  • chris
    August 26, 2009

    I made very big sandwich cookies so only 7 very good.

  • Sophie Giraffe Teether
    September 29, 2009

    These sound awesome! Will make them tomorrow and let everyone know how it goes.

  • brenda
    September 29, 2009

    these were amazing when i made them. i added some nuts to give them a little crunch. i will definitely make these again. so soft and chewy 🙂

  • Elizabeth
    October 18, 2009

    Hmmm….I’d love to make these cookies but to use up leftover filling from these cookies (http://voices.washingtonpost.com/all-we-can-eat/flour-girl/flour-girl-pumpkin-comfort.html) instead of the cream cheese/honey. So I’d like to make the oatmeal cookies less sweet, how much sugar could I cut and still have soft cookies?

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