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Oatmeal Cookie Sandwiches

Yield Makes about 3 dozen sandwiches
Jane Shapton suggests sandwiching these thin, crisp oatmeal cookies around chocolate or peppermint frozen yogurt; we thought they were excellent filled with a chocolate-mint ganache. The filling is easiest to spread when slightly warm. If making it up to 3 days ahead, cover and chill, then stir gently in a bowl set over a pan of barely simmering water to rewarm. Fill cookies the day you serve them.


  • About 1/2 cup (1/4 lb.) butter or margarine
  • 3/4 cup firmly packed brown sugar
  • 1 1/2 cups quick-cooking rolled oats
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon vanilla
  • Chocolate-Mint Ganache (recipe follows)

Nutrition Information

  • calories 130
  • caloriesfromfat 53 %
  • protein 1.4 g
  • fat 7.7 g
  • satfat 4.5 g
  • carbohydrate 16 g
  • fiber 1.2 g
  • sodium 61 mg
  • cholesterol 15 mg

How to Make It

  1. In a 2- to 3-quart pan over medium heat, stir 1/2 cup butter and the brown sugar frequently until butter is melted and mixture is smooth, about 3 minutes.

  2. Meanwhile, in a large bowl, mix oats, flour, baking powder, and salt. Add butter mixture; stir until well blended.

  3. Add egg and vanilla to oat mixture and stir until well blended.

  4. Drop dough in 1-teaspoon portions about 2 inches apart onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets.

  5. Bake cookies in a 350° regular or convection oven until browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

  6. Spread the bottom of each of half the cookies with about 1 tablespoon Chocolate-Mint Ganache. Top each with a second cookie, bottom toward filling, and press gently to squeeze filling to edges of sandwich.

  7. Chocolate-Mint Ganache. In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 3 cups chopped semisweet chocolate (18 oz.) and 1/4 cup whipping cream until chocolate is melted and mixture is smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Let cool until thick but not firm, about 15 minutes, and use immediately (see note).

  8. Nutritional analysis per sandwich.