Oatmeal Cookie Sandwiches

recipe
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.

Yield:

Makes about 3 dozen sandwiches

Recipe from

Sunset

Nutritional 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

Ingredients

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)

Preparation

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.

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).

Nutritional analysis per sandwich.

Jane Shapton, Tustin, California,

Sunset

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note