These chewy, butterscotch-imbued, crisp-edged oatmeal raisin cookies include the fragrant nuttiness of toasted coconut and are piped with a delicious mascarpone-cream cheese filling. These are showstoppers on the day you make them but are even better the next day!!
Oatmeal Raisin Sandwich Cookies
3/4 cup (80 g) shredded sweetened coconut flakes, toasted
1 cup (226 g) unsalted butter, softened
1-3/4 cup (330 g) light brown sugar
2 T (43 g) honey
2 large eggs, at room temperature
1 T (13 g) vanilla extract
1-1/2 cup (190 g) all-purpose flour
1 tsp (7 g) Diamond Krystal kosher salt
1 tsp (3 g) baking powder
1 tsp (2 g) ground cinnamon
3 cups (260 g) rolled oats
1/2 cup (100 g) raisins
Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool.
Raise oven temperature to 375 degrees.
In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
In another large bowl, whisk together flour, salt, baking powder and cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
Line three baking sheets with parchment paper. Roll heaping T of dough into balls, then transfer to baking sheet, leaving about 1-1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for two minutes, then transfer to a wire rack to cool completely.
6 oz (170 g) cream cheese, softened
6 T mascarpone
3 T (25 g) confectioner’s sugar
1-1/2 tsp vanilla extract
Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner’s sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 T of filling between two cookies; repeat with the remaining filling and cookies.
adapted from a recipe by Melissa Clark