Recipe : Choc Chip Oat Sandwich Cookies

  

I came across this recipe on one of my absolute favourite food blogs. Combining amazing photography with recipes I want to make every day of the week, I can't get enough of Spoon Fork Bacon. I had to actively stop myself from making these every day - as they combine all of my favourite things in a sweet treat - vanilla, cinnamon and chocolate and are for me, simply perfect.

This recipe is also a little farewell of sorts. Not to the blog, of course, but to these types of recipes. We've discovered the lovely man is gluten intolerant - so I'm going to try and steer away from traditional flour. Added to that, we're getting married in 8 months, so a little makeover on the health front would also me a change for the good! Of course, I can't give up my sweet tooth completely so you will still be able to find your delicious treats here, but in general I'm going to try and be healthier - so keep me in check!

Choc Chip Oat Sandwich Cookies
from here
Makes 24 sandwiches

Ingredients
cookies:
¾ cup cake flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup softened butter
1/3 cup light brown sugar
¼ cup caster sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups rolled oats
2/3 cup chocolate chips
filling:
1/2 cup softened butter, softened
2 ¼ cups icing sugar, sifted
1 tablespoon cream
1 teaspoon vanilla extract

Method:

Sift the flour, baking soda, cinnamon, nutmeg, and salt into a mixing bowl. In another bowl, add the butter and both sugars and beat with an electric beater until pale and creamy.
Add the egg and vanilla and continue to beat for another minute.

With the beater running on low, gradually add the flour mixture to the butter mixture and mix until just combined. Fold the oats and chocolate chips into the cookie dough until fully combined, wrap in clingfilm and allow to rest in the fridge for 30 minutes.

While you wait for this to chill, make the cream filling: Place the butter in a bowl - gradually add the icing sugar and slowly mix together with an electric beater. Add the cream and vanilla and continue to beat until smooth. Set aside until ready to use.

Preheat your oven to 180 degrees C. With clean hands, roll out 48 balls (about 2 cm in diameter) and place onto two non stick baking trays.

 Bake the cookies for 12 to 15 minutes or until golden brown. 13. Allow the cookies to cool for a couple of minutes before transferring them to a cooling rack and allow to cool completely. You may need to do this in batches to bake all the cookies. Once all cooled, pipe (or spoon) 1 tsp of the filling onto half of the cookies, and sandwich together.