Imagine biting into a heavenly sandwich cookie that perfectly balances the rustic warmth of oatmeal, the decadent richness of chocolate chips, and the silky smoothness of mascarpone cream. These aren't just cookies; they're an experience that transforms an ordinary moment into a culinary celebration. Whether you're looking to impress guests, treat yourself, or create a memorable dessert, these Oatmeal Chocolate Chip Sandwich Cookies are about to become your new obsession!
Prep Time: 1 hrs
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in chocolate chips using a spatula.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart. Use a cookie scoop for uniform size.
- Bake in preheated oven for 12-15 minutes, or until edges are golden brown and centers are set. Rotate baking sheets halfway through cooking for even baking.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the mascarpone filling, beat mascarpone cheese and powdered sugar in a bowl until smooth and creamy.
- Once cookies are completely cool, spread a generous amount of mascarpone filling on the flat side of one cookie, then sandwich with another cookie.
- Store completed sandwich cookies in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use a cookie scoop for uniform-sized cookies that will sandwich together beautifully.
- Let cookies cool completely before adding mascarpone filling to prevent melting.
- For extra flavor, try toasting the oats slightly before mixing into the dough.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use room temperature mascarpone for the smoothest, creamiest filling.
- If the filling seems too soft, refrigerate it for 15-20 minutes before assembling.
- For a flavor twist, add a pinch of cinnamon or a drizzle of honey to the mascarpone filling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
