If you search “perfect oatmeal cookie” on Google, you will find millions of unique renditions on the classic recipe. Perfect means something different to everyone. Your personality, tastes, and interests influence your idea of a perfect date, concert, or meal, for example.
Generally, I find that cookie connoisseurs are divided into two groups: thin and crispy versus soft, thick, and chewy. These oatmeal sandwich cookies fall right in the middle–subtly crunchy and golden on the outside with a soft, almost fluffy center. The brown sugar lends a deep butterscotch flavor, spiced up with the addition of coconut flakes and chopped dates. When sandwiched together with a tangy mascarpone filling, these oatmeal cookies become a grown-up version of a favorite childhood snack.
Recipe barely adapted from The New York Times
This recipe yields fairly large cookies. If you prefer more manageable, bite-sized sandwiches, I suggest scooping rounded teaspoons of dough.
- 3/4 cup shredded, unsweetened coconut flakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed dark brown sugar
- 2 tblsp honey
- 2 large eggs, at room temperature
- 1 tblsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp fine sea salt
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 cups rolled oats
- 1/2 cup dates, pitted and chopped
- 5 tblsp granulated sugar
For the filling:
- 6 oz cream cheese, softened
- 6 tblsp mascarpone cheese
- 3 tbslp confectioner’s sugar, sifted
- 1 1/2 tsp vanilla extract
Yields about 36 cookies; 18 sandwiches.
1. Preheat oven to 350 degrees F. Spread coconut flakes on a non-stick skillet. Over medium heat, toast, stirring occasionally, until lightly colored and fragrant, 5 to 7 minutes. Cool. Increase oven temperature to 375 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light. Gradually add the brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down the bowl when necessary. Beat in vanilla.
3. In a large bowl, whisk together flour, salt, baking powder and 1 tsp cinnamon. With the mixer set on low, beat flour mixture into butter mixture until just combined. Beat in oats, dates and toasted coconut.
4. Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 2 tsp cinnamon. Roll heaping tablespoonfuls of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. For smaller cookies, reduce the size of the balls.
5. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
6. Make the filling: Using the electric mixer fitted with a paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner’s sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.