Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling


 
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich
Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Hiiiiii! Hope your week isn’t giving you too much grief - and if it is, hopefully these wee cookie sandwiches make it better! I’ve been laying low recently, trying to get on top of what kind of feels like a never ending job list - we hid at home over the weekend to get some of it done. They aren’t exciting or big jobs - just a whole lot of those dumb ones that you let build up and suddenly feel like you’re drowning in. I’m sure it’s not just me who gets this? February is classic intense homesick time for me, so I kind of just stick my head down, keep to a routine, make sure I get out of the house enough, and ride it out. It seems to be working. Cookies definitely help.

These wee numbers come from my friends over at Cook: Real Food Everyday magazine! They are the savoury sister to Bake from Scratch, and each issue is jammed full of so many amazing dinner ideas - some of our absolute faves come from there! After a day of recipe testing baking recipes, I find it super relaxing to just follow a recipe for dinner, so am always on the lookout for inspiration. You can subscribe through their website - they have a digital version too if you’re not based in the states!

Alongside all their amazing savoury content, the magazine also has a couple of recipes perfect for weeknight baking - these Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling are from their latest issue! They are super simple to make, and the mascarpone filling really just takes them over the edge to make the perfect, easy to make cookie sandwich. I couldn’t help but doctor the recipe just a teeny bit - I used some muscovado sugar in place of some of the brown, used half old fashioned oats and half quick cooking to give some chew, and also added a little chocolate. All of these variations are totally optional - I will list the alternatives in the notes!

A few wee tips:

  • A couple of pointers from Cook: Make sure that your mascarpone and butter are the same temperature when you make the cookies, to ensure that the frosting comes together nicely. If it seems like it is splitting a little, I sometimes take out a tablespoon or two and melt it in the microwave, then whip it back into the mixture to help even out the temperature.

  • I like to roughly chop some of my chocolate for this, to help distribute it a little! I pulled some of the chunks out of the batter and put them on top of the dough balls to ensure some chocolate on the tops of the cookies!

  • The cookies alone are bomb. I made a batch as a test and they got demolished, so if you don’t want to fill them, then you can have them as is!

  • I subbed some of the quick cooking oats for old fashioned oats, which have a bit more substance to them. I just did half of the amount by weight - if you only have quick cooking oats, or only old fashioned, either work! I probably should have accounted for the change in weight with subbing old fashioned oats, but I winged it and it worked just fine. Haha. Whoops.

  • I also added chopped chocolate - leave it out if you want!

  • The final sub I made was swapping a little of the light brown sugar for muscovado - if you do not have this on hand, use the same amount of brown sugar in place of muscovado!

  • The cookies might come out of the oven looking not quite perfectly round - for sandwich cookies I like to have them as round as possible! To help correct this, I take a round cookie cutter bigger than the cookie, and use it to nudge the still warm cookie into a round shape.

  • You may have more cookies than you have baking sheets for. This happens to me often - just hold off scooping all of them, and then once the first batch is out and cooled enough to move to a rack, re-use that baking sheet.

 

 

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling

- Makes about 18 Sandwich Cookies -

Recipe very slightly adapted from Cook: Real Food Every Day

Oatmeal Chocolate Chunk Cookies
285g unsalted butter, at room temperature
200g light brown sugar
130g muscovado sugar, or light brown sugar
1 egg, room temperature
2 tsp vanilla (I used vanilla bean paste)
140g quick cooking oats
140g old fashioned oats (or quick cooking oats)
190g all-purpose flour
1 tsp baking soda
3/4 tsp pumpkin pie spice or cinnamon
1/2 tsp kosher salt
250g good quality dark chocolate (I used 70% wafers), roughly chopped (see notes)
Flaky sea salt for finishing

Mascarpone Filling
115g unsalted butter, at room temperature
225g mascarpone cheese, at room temperature
2 tsp vanilla (I used vanilla bean paste)
1/2 tsp salt
360g powdered sugar, sifted

 

- PROCESS -

OATMEAL CHOCOLATE CHUNK COOKIES

Preheat the oven to 375° / 190°c. Line three baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and muscovado sugar on medium high until light and fluffy, approximately 4 minutes. Add the egg and vanilla, and beat until combined. Scrape down the bowl to ensure it is evenly incorporated.

In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add to the bowl of the stand mixer, and mix until just combined.

Remove the bowl from the mixer and add the chocolate, incorporating by hand.

Scoop the dough into 2 Tbsp balls (I used a #16 scoop). Roll into balls with your hands, and space evenly on a baking tray. (I fitted about 8 per sheet).

Bake the trays, one at a time, for 10 to 12 minutes, or until golden brown. Sprinkle with flaky sea salt as soon as they come out of the oven. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Repeat the baking process with the remaining baking trays until all of the cookies are baked.

 

MASCARPONE FILLING AND ASSEMBLY

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, mascarpone, vanilla, and salt on medium speed until combined, 2-3 minutes. Add the sifted powdered sugar, and beat for a further 2 minutes, until light and fluffy.

Transfer to a piping bag fitted with a french star tip (I used Ateco #865).

Pair up the cookies into pairs of equal sizes. Pipe a round of filling onto one half of the cookie, and sandwich with the second half, pressing down gently.

Refrigerate until serving. Store leftovers in an airtight container in the fridge.

Oatmeal Chocolate Chunk Sandwich Cookies with Mascarpone Filling. Chewy Oatmeal Chocolate Chunk Cookies are filled with a smooth mascarpone filling. A sandwich cookie take on a classic favourite. #oatmealcookie #cookiesandwich

Olive Oil Chocolate Chip Cookies


 
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe
Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

Happy happy Sunday, friends! Things have been pretty chill around here, but I made these Olive Oil Chocolate Chip cookies and had to share them here immediately as they are just so, so good.

The recipe for these comes from my friend Becky’s new book, The Cookie Book! Becky and I have been internet friends for a few years now, and met for the first time last year at the Saveur Blog awards. We have hung out a bunch since then (we made cookies for Cherry Bombe University and taught a cookie workshop a week or so ago!), and she’s an amazing, inspiring lady. Her book is incredible, filled with every type of cookie recipe you could ever need (and some you didn’t know you did), and would make an amazing holiday gift. Go right now and get yourself a copy, and pick up a couple extra while you are there for presents!

I flicked through this book so many times trying to work out what to make. I wanted to maybe make something I hadn’t had before, try something new, but I just kept coming back to these Olive Oil Chocolate Chip Cookies. Becky refers to them as Big-Ass, and they are absolutely that. They are giant, chewy and amazing. The Olive Oil provides a fruitiness, and gives the cookies thin edges and a thicker centre. I have had them a few times before now, and am always totally blown away by them. Becky is the queen of Chocolate Chip Cookies, so it only made sense to have one of hers here on my site! Go ahead and make these. Like, right now. Congrats Becky, the book is so, so beautiful and I am so proud to call you a friend! x

A few wee tips:

  • Becky recommends that you use a good quality olive oil - one that you could “drink from the bottle”. If you use a dark coloured oil (I did), It may give your cookies a green tinge. I love the taste a strong olive oil gave to the cookies.

  • She also suggests using chopped chocolate to get the puddles of chocolate. I used chopped dark chocolate wafers - you do you.

  • Bread flour is called for in this recipe. Don’t skip it. The higher protein content in bread flour gives the cookie height and chew, and will give your cookie a texture that is nothing like you have ever tried before (If you are in New Zealand, this is ‘High Grade’ flour as opposed to Plain flour which is usually used for baking).

  • A cookie scoop is your friend when making cookies. To make these balls, I scooped a 2 Tbsp portion, then topped it with a 1 Tbsp portion and then rolled them into balls.

  • Leave enough room between these, or they will hold hands in the oven. I did 6 per tray.

 

 

Olive Oil Chocolate Chip Cookies

- Makes 18-20 Huge Cookies -

Reprinted with permission from “The Cookie Book” by Rebecca Firth


1 1/2 cups (330g) light brown sugar, packed
2/3 cup (158ml) good quality olive oil
1/2 cup (96g) granulated sugar
6 Tbsp (86g) unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 tsp (7ml) pure vanilla extract
2 cups (272g) all-purpose flour
1 cup (136g) bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 1/2 cups (330g) dark chocolate, coarsely chopped or chips
Sea Salt flakes for finishing, optional

 

- PROCESS -

Preheat your oven to 350˚f / 180˚c, and line several baking sheets with parchment paper.

In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.

In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42g) balls, place on the prepared baking sheet and allow about 3 1/2 inches (9cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.

Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.

Olive Oil Chocolate Chip Cookies from The Cookie Book by Rebecca Firth. Huge, chewy chocolate chip cookies, with a unique fruitiness from the olive oil. These are a perfect twist on the classic chocolate chip cookie #chocolatechipcookie #oliveoilcookie #easycookierecipe

The Cookie Book is Copyright 2018 Rebecca Firth, and was published by Page Street Publishing in 2018.

Chocolate Chunk Cookies


 
DSC03830.jpg

I haven't searched for another chocolate chip cookie recipe since I discovered this one. And I most likely won't for a very long time. That may be a fairly massive call as far as recipe loyalty goes, but this one knocks any other recipe I have ever used straight out of the park. These are a total crowd pleaser every time I make them (which is approximately once a week at the moment). They are the perfect dessert for dinner guests as they come together in about 15 minutes, and are AMAZING straight out of the oven with Ice cream and Salted Caramel, or just as incredible eaten as is. I initially discovered the recipe on Smitten Kitchen (where I discover most things really, Deb is just amazing), but the original recipe is from Ashley Rodriguez's blog, Not without Salt

You have to try these to see for yourself how amazing they really are. The mixture to chocolate ratio is perfect (just enough mixture to bind the chocolate and hold it in), and they are finished with just enough salt to balance out the chocolate beautifully. I am a soft cookie person, and these are the perfect texture - pools of chocolate held together by a soft tender matrix. They have raw sugar along with brown sugar in them, which gives them a teeny crunch. The part that I love the most about them is that they are super versatile - you can make them either small or large depending on their purpose. If I am serving them as a dessert I tend to make them slightly larger, and keep them small if they are for those occasions when you just really need cookies. 

I prefer to bake these for slightly less time than the original recipe calls for. This results in an 'only just done' cookie, which in my opinion, is perfect. They also firm up a fair amount and cook a tiny bit more once you take them out of the oven. 

Because of the high (perfect) ratio of chocolate to mixture in these, it is important that you use good quality chocolate. Go for a high quality block of dark chocolate, or some nice chocolate chunks. (We make these so often now I buy these by the 5lb bag). If you use a block of chocolate, use a large serrated knife to chop it into very rough chunks. 

A quick note on stand mixers - if you do use one to make these, and you have the blade attachment (similar to the paddle but has a plastic bit on it which is great for scraping the bowl), I highly recommend you use it here. It saves a lot of scraping down and helps everything get properly mixed. If you don't then no worries, just make sure to stop and give the bowl a good scrape down every now and then. 

Whichever way you decide to make them, I can almost guarantee they will be the best cookie you have had in a long time. My search for a great chocolate chip cookie recipe is all done. 

 

 

Chocolate Chunk Cookies
- Makes approx. 18 small, or 9-10 Large-

Adapted from "Not Without Salt"/"Smitten Kitchen"

1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (50g) Raw sugar (feel free to sub white sugar if you don't have any)
3/4 cup (125g) packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp fine sea salt (I like kosher) 
2 cups (250g) all purpose flour
10 oz (280g) Dark chocolate, either in chunks or cut into rough chunks with a serrated knife
Flaky sea salt, such as Maldon, to finish. 

- PROCESS -

Preheat the oven to 360f/185c. Line two baking trays with silicon mats or parchment paper. 

In a large bowl using an electric beater, or the bowl of a stand mixer fitted with either the blade attachment or the paddle attachment, cream the butter and sugars together until pale and fluffy, approximately 4-5 minutes. Add salt, vanilla, and egg and beat until well incorporated.

With the mixer on low, slowly add the flour and baking soda. Mix until just combined. 

Either stir in the chocolate using a spatula, or add to the stand mixer and mix briefly until evenly incorporated. 

Using a scoop (I use either a 2Tbsp scoop for smaller cookies, or a 4Tbsp scoop for larger cookies), scoop out mixture onto prepared trays, ensuring to leave plenty of space between each cookie. Flatten slightly with your hand, and place a small pinch of flaky sea salt on the top of each cookie. 

Bake trays one at a time (or both if you have and oven that does convection) for 9-11 minutes, depending on desired texture. 9 minutes will yield a just done cookie, and 11 a slightly more crunchy cookie. Cool for 5-10 minutes on oven trays, then either serve while still warm and melty, or allow to cool on wire racks.