Photo: Oatmeal-Coconut Sammies Recipe
Ingredients
Cookies:
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 4 sticks unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs, at room temperature
- 1 teaspoons pure vanilla extract
- 4 1/2 cups old-fashioned rolled oats (not quick cooking)
- 1 cup sweetened flake coconut, toasted
- 1 cup golden raisins
- 1/4 cup turbinado sugar, for sprinkling
Filling:
- 1 stick butter, at room temperature
- 2 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoons pure vanilla extract
Directions
For the cookies: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Sift together the flour, baking soda, cinnamon, salt, allspice and cloves in a medium mixing bowl and set aside.
Cream the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand-held mixer) on medium speed until light in color, 3 to 5 minutes. Add the eggs and vanilla, and beat until fluffy, 1 to 2 minutes. Mix in the oats until just combined.
Add the dry ingredients in thirds until just combined, for no more than 2 minutes. Sprinkle in the toasted coconut and raisins and stir until just combined.
Scoop the dough onto the prepared cookie sheets with a large ice cream scoop, leaving 1 inch between each cookie to ensure even baking. Lightly tap down each cookie with the palm of your hand and sprinkle with just a pinch of turbinado sugar. Bake for 8 to10 minutes in the middle of the oven, rotating the sheet half way through the baking time for even doneness.
For the filling: Cream the butter on medium speed until light and fluffy, 2 to 3 minutes. Add 1 cup of the confectioners' sugar, milk and vanilla, and mix on low speed until smooth and creamy, 1 to 2 minutes. Add the second cup of sugar while mixing on low speed until the filling reaches the desired light and fluffy consistency, 2 to 3 minutes.
To sandwich the cookies: Put a dollop of filling (about 1 tablespoon) on the bottom of one cookie and place the other cookie right side up on top. Repeat with the remaining cookies.
Notes
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Chef RNZ
Redding,ca
on September 30, 2012
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Fricken tasty! Perfect recipe! I love,love,love these,came out scruptious. I made half big,half medium sized cookies. My whole family gobbled these up. So addictive and cream,delicious!!!!!
The only thing I did different is stick my frosting in the freezer tell it was firm enough to spread and stay but that may be just because my butter was a little too soft or something.
Thank you Paula will be making these for many years to come,possibly the rest of my life!
So much better home made,of course!!!!!!!
Read all 1 reviews