Ginger, Dried Cherry, and Toasted Oat Sandwich Cookies

These ginger, dried cherry, and toasted oat sandwich cookies are a riff off of the classic oatmeal creme pies, but incorporate a few extra elements for a more complex flavor profile. I decided not to name these oatmeal creme pies, because I added so many extra elements and wanted those flavors to be highlighted. But, yes, these are essentially an elevated version of oatmeal creme pies. The cookies are soft and chewy and full of flavor! I chose dried cherries not only because they pair really well with ginger, but also because raisins are disgusting lol. I filled my sandwich cookies with a cream cheese frosting, but I have also provided a few other options for fillings below! Feel free to switch out the extra add ins and make a different filling to make it your own!

Ingredients you'll need to make these sandwich cookies:

• Unsalted Butter: You'll need two full sticks of unsalted butter at room temperature. 
• Brown Sugar: Brown sugar adds that essential molasses component to these oatmeal cookies. You can use dark or light brown sugar.
• Egg: You only need one egg for this recipe.
• Vanilla Paste: Add vanilla paste or extract to both the cookie dough and the frosting for the ultimate flavor. 
• Rolled Oats: You'll need to toast 300g of rolled oats, 100g of which will be ground up into oat flour and the rest will be added as is to the cookies. As the oats toast they will lose some moisture, so it's best to start with extra oats rather than having to add more to make up the difference. 
• All-Purpose Flour: You'll need a little more than 1 cup of flour. 
• Baking Soda: Add ¾ teaspoon of baking soda for just the right amount of rise in the cookies.
• Ginger: You'll need at least two teaspoons of ginger for the flavor to really come through. 
• Cinnamon: I added a touch of cinnamon, because I'll just about any excuse to add cinnamon to something. 
• Dried Cherries: You can switch out the dried cherries for dried cranberries or raisins, or leave them out altogether. 
• Cream Cheese: You'll need one block of cold cream cheese.
• Powdered Sugar: You'll need about two to three cups of powdered sugar, depending how sweet you'd like the filling to be.
• Milk: You will probably need a couple tablespoons of milk to add to the frosting so it's soft enough to be piped. 

What is the filling in oatmeal creme pies? 

For more traditional homemade oatmeal creme pies, the filling is an American buttercream. Since these certainly are not traditional (and because American buttercream is so boring), I went with a cream cheese frosting! Honestly, everything goes well with cream cheese frosting.

If you'd like to make these toasted oat sandwich cookies your own and choose a different filling, here are some great options: 

• American Buttercream from these Macarons
• Honey Mascarpone Buttercream from these Cupcakes
• Whipped Caramelized White Chocolate Ganache from this Cake
• Brown Butter Cream Cheese Frosting from this Loaf Cake

Honestly, the options for fillings are endless! Any of these would be so so good, so choose your favorite or try something new!

A few tips to make these sandwich cookies:

• Start with 300g of rolled oats because they will lose some moisture/weight when toasted. 
• It's never a bad idea to make the cookie dough, scoop them all onto one baking tray, and then freeze them so you can pull one or two out whenever you want. Cookies on demand!!!
• If you liked this recipe, check out my other cookie recipes!
• And if you make this recipe, be sure to take a photo and tag me on IG @sloanes.table!

Happy baking! x

Ginger, Dried Cherry, and Toasted Oat Sandwich Cookies

• Author: Sloane
• Prep Time: 1 hour
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Yield: 18 cookies; 9 sandwich cookies 1x

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Description

An elevated version of oatmeal creme pies with soft and chewy cookies and a delicious cream cheese frosting!

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Ingredients

Scale 1x2x3x

For the Oatmeal Cookies:

• 100g oat flour (toasted)
• 180g rolled oats (toasted)
• 150g all-purpose flour
• ¾ tsp baking soda
• 2 tsp ginger
• 1 tsp cinnamon
• 227g unsalted butter (room temp; 2 sticks)
• 265g brown sugar
• 1 egg (room temp)
• 1 ½ tsp vanilla paste
• 80g dried cherries

For the Cream Cheese Frosting:

• 113g unsalted butter (room temp; 1 stick)
• 8 oz cream cheese (cold)
• 227-340g powdered sugar
• 1 tsp vanilla paste
• 1-2 tablespoon milk

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Instructions

For the Oatmeal Cookies:

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Weigh out 300g of rolled oats, then place them in a a large pan. Heat them over low-medium heat for 5 minutes, stirring very frequently. 
3. Transfer 100g of the toasted oats to a blender and grind them up into a flour. 
4. In a large bowl, mix together 180g of toasted rolled oats, 100g of toasted oat flour, the all-purpose flour, baking soda, ginger, and cinnamon. Set aside. 
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar for 3-4 minutes until light, fluffy, and paler in color. 
6. Add the egg and vanilla and beat until fully combined. 
7. Add in the dry ingredients and mix util just combined.
8. Lastly, fold in the dried cherries.
9. Using a cookie scoop, place cookie dough on the prepared baking sheet about two inches apart. Bake the cookies for about 12 minutes. Allow to cool completely on the baking sheet.

For the Cream Cheese Frosting: 

1. Beat the butter and cream cheese for several minutes until smooth.
2. Add in the powdered sugar a little at a time, taste testing with each addition. Add as much or as little as you would like until it reaches your desired sweetness. 
3. Add in the vanilla paste and 1-2 tablespoon of milk. You may need to add more or less milk to bring it to a pipeable consistency. 

For Assembly:

1. Once the cookies have cooled, pair them up and transfer the frosting to a piping bag fitted with a small round piping tip. 
2. Pipe the cream cheese frosting on the bottom cookie, then gently press the paired cookie on top. 

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