Recipe courtesy of Cheryl Day
Oatmeal-Coconut Sammies
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1806
- Total Fat
- 89
- Saturated Fat
- 54
- Carbohydrates
- 242
- Dietary Fiber
- 10
- Sugar
- 154
- Protein
- 20
- Cholesterol
- 327
- Sodium
- 483
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.