Everything-But-the-Kitchen-Sink Cookie Sandwiches

Of all the desserts I’ve made in my lifetime, I think the one treat that is pretty much universally adored is… cookies. Think about it. WHO can say one bad thing about cookies?! There are people who find brownies to be “too much” (you people are crazy), or aren’t big fans of cake (again, crazy), but a cookie can put a smile on anyone’s face. So, we’ve established that cookies are great and all… but what about COOKIE SANDWICHES?

This recipe was inspired by the chocolate chip cookie sandwiches at Babycakes NYC. When I was living and working in New York, if I ever had a particularly rough day, I would hop on the B train, get off at Grand Street, and power walk over to Babycakes. From the outside, this place is tiny and unassuming. But walk in & you’re immediately greeted by enticing smells and a colorful, beautiful display of sweet treats. Even better: everything here is vegan, with a lot of gluten free options. Every time I came here I would stare at their glass case of options and have a silent debate in my head: “Cupcake? Banana bread? Scone? Donut?” It’s rare that a dairy and gluten free person has SO many options at a bakery. But 99% of the time, I always landed on the same choice: their chocolate chip cookie sandwich. It was perfect. The icing was thick and sweet, but not too sweet. The cookie was chewy and never crumbly. My mood instantly lifted, I slowly chewed away while continuing my commute home into Brooklyn.

Now, chocolate chip cookies are great and all, but I love a cookie with LOTS in it. I first created these cookies about 2 years ago after I had a ton of stuff leftover from holiday baking: chocolate chips, pecans, pumpkin seeds, oatmeal, dried cranberries, and coconut flakes. Have other stuff lying around that you think would make a great addition? Throw them in! These cookies are incredibly versatile. And if you want to take it to the next level, like I always do: these are perfect sandwiched between some cinnamon vanilla buttercream frosting!

Do you have a favorite cookie recipe? Feel free to comment below with yours!

Ingredients:

For the cookies:

  • 2 sticks butter, softened 
  • 2/3 cup granulated sugar 
  • 1.5 cups brown sugar 
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour (I use Bob’s Red Mill 1:1)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1.5 cups rolled oats 
  • 1/2 cup unsweetened shredded coconut
  • ½ cup rough chopped pecans
  • 1/2 cup unsweetened, dried cranberries
  • 1/2 cup pumpkin seeds
  • ½ cup dark chocolate chips

For the buttercream:

  • 2 cups unsalted butter, room temperature
  • 5 cups powdered sugar (more or less, depending on how sweet you like your frosting)
  • 1/2 tsp salt
  • 2 Tbsp. dairy free coconut or almond creamer
  • 3 tsp vanilla
  • 2 teaspoons cinnamon

Preheat oven to 375 degrees.

Prepare your baking sheet with either nonstick spray or parchment paper.

Using an electric hand or stand mixer, beat the butter with the sugars until light and fluffy. Add eggs and vanilla. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt, mixing shortly between each addition. Mix everything until just combined (don’t over beat!). Now, you can switch to a good ol’ large wooden spoon to stir in the rolled oats, shredded coconut, pecans, cranberries, pumpkin seeds, and chocolate chips. Please dough in refrigerator for an hour.*

Once chilled, scoop the dough onto your prepared baking sheet in equal amounts, leaving at least 2 inches between each cookie. Unless you have a huge baking sheet, you’ll have to bake in batches.

Place in oven for 13-15 minutes, until the edges are just beginning to brown. Let sit for a few minutes before placing the cookies on a cooling rack.

While the cookies are baking, you can make the cinnamon vanilla frosting:

Place room temperature butter in a large bowl and beat with a mixer until fluffy. Add your choice of dairy free creamer and vanilla, beat again until incorporated. Add powdered sugar and mix in 1 cup at a time until you reach your desired sweetness. Add salt and cinnamon, mix until fully incorporated.

Once the cookies have cooled completely**, you can put together your cookie sandwiches. If you want to make them pretty, feel free to use a frosting tip and bag to pipe your frosting onto the cookies like I did. Or, just slather it in with a butter knife. Tastes delicious either way!

* No matter how much you may want to, don’t skip this step! Making the dough nice and cold will keep your cookies from spreading too much in the oven and becoming one giant, flat cookie.

** I know it’s enticing to rush this, but you have to wait until the cookies are COMPLETELY cooled. Otherwise your frosting will melt and you’ll end up with a mess!

 

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