Ginger, Dried Cherry, and Toasted Oat Sandwich Cookies

9 cookies
1 hr 12 min

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!

Ginger, Dried Cherry, and Toasted Oat Sandwich Cookies
Recipe details
  • 9  cookies
  • Prep time: 1 Hours Cook time: 12 Minutes Total time: 1 hr 12 min
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For the Oatmeal Cookies:
  • 100g (1 cup plus 1 tbsp) oat flour (toasted)
  • 180g (1 3/4 cups plus 1 tbsp) rolled oats (toasted)
  • 150g (1 1/4 cups) all-purpose flour
  • ¾ tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 227g unsalted butter (room temp; 2 sticks)
  • 265g (1 1/3 cups plus 1 tbsp) brown sugar
  • 1 egg (room temp)
  • 1 ½ tsp vanilla paste
  • 80g (1/2 cup plus 1 tbsp) dried cherries
For the Cream Cheese Frosting:
  • 113g unsalted butter (room temp; 1 stick)
  • 8 oz cream cheese (cold)
  • 227-340g (2-2 3/4 cups) powdered sugar
  • 1 tsp vanilla paste
  • 1-2 tbsp milk
For the Oatmeal Cookies:
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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.
Transfer 100g of the toasted oats to a blender and grind them up into a flour.
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.
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.
Add the egg and vanilla and beat until fully combined.
Add in the dry ingredients and mix util just combined.
Lastly, fold in the dried cherries.
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:
Beat the butter and cream cheese for several minutes until smooth.
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.
Add in the vanilla paste and 1-2 tbsp of milk. You may need to add more or less milk to bring it to a pipeable consistency.
For Assembly:
Once the cookies have cooled, pair them up and transfer the frosting to a piping bag fitted with a small round piping tip.
Pipe the cream cheese frosting on the bottom cookie, then gently press the paired cookie on top.
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  • Helene Kellachan Helene Kellachan on Aug 07, 2021

    When I see recipes that have measurements in grams even though it looks delicious and I would love to try it.

    I move on, I'm old can't be bothered trying to make the adjustment from grams to cups. Is it possible to list both.

    • Nachum Nachum on Aug 08, 2021

      Hey, it looks like the conversion to cups has been posted 😀

  • Helene Kellachan Helene Kellachan on Aug 08, 2021

    Thank you so much. I will be making them today👍😊