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

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies


 
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich
Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

There are a few things I am kinda mad I missed out on eating as a kid. It's not that I was deprived - we just do food differently in New Zealand. And Ice Cream Cookie Sandwiches are one of them. The only type we ever had was slabs of vanilla ice cream sandwiched with these bright pink wafers. They simultaneously gave you brain freeze and caused you to choke on wafer crumbs at the same time. So my little mind was blown the first time I tried a proper cookie sandwich at a food market when I first moved to NYC. When I got an ice cream maker last year I knew that cookie sandwiches were going to be fairly high on the list of things to make, and they quickly became my favourite thing to take for a dessert if I'm going somewhere for dinner - you can make the cookies ahead of time, and then either make ice cream or pick some up on the way. They are super easy to put together, and always a huge crowd pleaser. 

One thing I wasn't able to nail with my ice cream maker though, was frozen yogurt (Or frozen yoghurt, we spell it differently in NZ!). I always had issues with it being too icy, or having a weird texture once it was frozen. This year I decided I wasn't going to let it get the better of me, and set out to nail the perfect frozen yogurt cookie sandwich. And I had the best base to start with - Brown Cow Yogurt. Brown Cow Yogurt is delicious and creamy, with this dreamy layer of cream on the surface of the yogurt. It comes in loads of different flavours, and it's creamy texture makes it perfect for the smoothest, tangiest, creamiest frozen yogurt. 

I did a load of research before I started recipe testing, and found a few things that can be done to avoid the dreaded ice, which can ruin the texture of your frozen yogurt. The main one was to strain the yogurt before using, to remove any excess water. I wanted to avoid that step if possible, as I found it made the process more labour intensive and time consuming than it needed to be. After a few tests, I was able to find a workaround which eliminated the straining, while still giving you a creamy end product. I ramped up the fat content of my mixture slightly by adding some mascarpone and a tiny bit of heavy cream. These helped reduce the likelihood of ice forming, but didn't mask the yogurt flavour, and still left a light mouth feel. The addition of sugar and an invert sugar also helped with the final texture. I used golden syrup to help compliment the taste of the cookies, but light corn syrup, honey, or glucose would work well here too. I think that's enough science for now - I promise I did all the testing, so you don't have to! Six batches of frozen yogurt later, and I managed to find a winning ingredient combination. I'm obsessed, and I think you will be too. 

Once I had a base recipe nailed, I experimented with flavouring the yogurt. Brown Cow has some super delicious flavours, which work perfectly for incorporating some flavour into your froyo. I ended up going a little overboard in the best way possible, and ended up making blueberry, raspberry, coffee and vanilla batches to go with my cookies - all each as delicious as each other.

Another thing that is so perfect about this frozen yogurt is that, unlike ice cream, it doesn't require making a custard base. I think that the work involved making an ice cream base is what puts lots of people off. Because there is no straining or cooking involved with this recipe, all you have to do is choose your flavour of yogurt, whisk all the ingredients together, rest the mixture in the fridge for an hour or so, then churn in your pre-frozen ice cream maker, spread into your container of choice, and after a second freeze, it will be perfect for scooping, or for making the best frozen yogurt cookie sandwiches ever. 

Seeing as I had four different flavours of fro-yo in my freezer, I decided to keep things simple-but-a-little-fancy with the cookie. I went with a coffee cake inspired cookie - a brown sugar cookie, loaded up with brown butter streusel, which Kate and I made last year, and is quite possibly one of my favourite things ever. The balls of cookie dough are rolled in the streusel before baking, then given another generous sprinkling just as they are finished baking to ensure maximum cookie to streusel ratio. They are perfect on their own, but become something special when used to sandwich a disc of creamy frozen yogurt. I think I am going to have to keep a stash of these in my freezer for sneaky treats on hot days, all summer. 

A few wee tips:

  • I ended up making four batches of frozen yogurt - the vanilla was made with Brown Cow plain whole milk yogurt, whilst the coffee, blueberry and raspberry flavours were made using several of the smaller flavoured containers of yogurt. I still can't decide which flavour is my favorite!

  • I added a little freeze dried fruit powder in the raspberry and blueberry flavours, and a little espresso powder in the coffee, just to help enhance colour. It is totally an optional step!

  • I included ingredients for all four flavours (the method for each is essentially the same), but you only need one quantity of frozen yogurt for this recipe.

  • Note that I made a double batch of cookies so I could show off all of the flavours - the final recipe makes about 10 large ice cream sandwiches.

  • Feel free to scale these down, as they are fairly large. Just adjust the size of your cookies, bearing in mind they may need a little less baking time, then cut smaller discs of yogurt using a smaller cookie cutter.

  • A cookie scoop will be your friend here! I used a 2 Tbsp one.

  • I prefer to cut discs of yogurt because it can be a little tricky to scoop. If you would like the discs to be thinner, freeze the yogurt in a larger tray. If you would like to scoop the yogurt rather than the discs, freeze it in a loaf pan.

  • Don't forget to freeze the bowl of your ice cream maker!

 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies 

- Makes about 10 large cookie Sandwiches -

Note: I have included four different flavours of fro-yo in this just to provide variety and options. The recipe only requires one batch - so pick your flavour from the options below! 

Frozen Yogurt

Vanilla Frozen Yogurt
One 907g Container (32oz) Brown Cow Plain Whole Milk Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt

Blueberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Blueberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Blueberry Powder (optional)

Raspberry Frozen Yogurt
900g (Six 150g tubs) Brown Cow Raspberry Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Freeze Dried Raspberry Powder (optional)

Coffee Frozen Yogurt
900g (Six 150g tubs) Brown Cow Coffee Yogurt
115g (1/2 cup) Mascarpone
60g (1/4 cup) heavy Cream
135g (2/3 cup) sugar
20g (1 Tbsp) Golden Syrup or corn syrup
pinch salt
2 Tbsp Espresso powder or instant coffee, dissolved in the heavy cream

Brown Butter Streusel Cookies

For the Streusel:
155g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 1/2 tsp vanilla bean paste
230g all-purpose flour

For the Cookies: 
230g (2 sticks) unsalted butter, at room temperature
300g Dark Brown Sugar
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
 

- PROCESS -

FROZEN YOGURT

In a medium bowl, combine all the ingredients, and whisk well to combine. Cover bowl with plastic wrap and rest in the fridge for at least an hour. 

Mix again well, and churn in your ice cream maker according to manufacturer's instructions. While the yogurt churns, line a Quarter sheet pan (9" x 13") with wax paper, and place in the freezer until ready to use. Spread the churned yogurt into the lined sheet pan using a spoon or an offset spatula. Press a piece of wax paper onto the surface of the yogurt, and freeze for at least 4 hours, or preferably overnight. 

BROWN BUTTER STREUSEL COOKIES

Preheat the oven to 350˚f / 180˚c. Line three baking sheets with parchment paper. 

To make the streusel, place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Set aside while you prepare the cookies. 

To make the cookies, cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, approximately 5 minutes. Add the egg and vanilla and mix well. Sift together the flour, baking soda and salt, and add to the mixer, mixing on low until combined. Scrape down the bowl to ensure the ingredients are evenly incorporated. 

Using a 2 Tbsp Scoop, scoop out balls of cookie mixture - I had 8 per tray, and worked with one tray at a time, scooping the next while the first was baking. Place in the freezer for 5 minutes to firm up slightly. Remove the tray from the freezer. Roll the dough into balls, and coat each one lightly with streusel, pressing down lightly to help adhere. Do not worry if it seems like there isn't enough - more is added during baking. Arrange evenly on the baking sheet, leaving room for spreading. If you are worried about your cookies holding hands in the oven, you can bake 6 per tray. 

Bake the cookies for 12-13 minutes. After 10 minutes of baking, open the oven, and sprinkle the tops of the cookies generously with extra streusel. Remove from the oven, and allow to cool on the baking sheet for 15 mins before transferring to a cooling rack and allowing to cool completely. 

Repeat the baking process with the remaining cookies. 

ASSEMBLY

Match up the cookies into pairs the same size. Remove the frozen yogurt from the freezer, and peel off the top piece of wax paper. Using a cookie cutter the same size as your cookies, dip the cutter in water and cut out discs of frozen yogurt. Sandwich between two cookies. Repeat until the remaining yogurt has been used up - you can mix and match pieces of yogurt to create a full circle to get a few extra, or you can use an ice cream scoop to scoop the leftover ice cream. Place on a parchment paper lined baking sheet, and transfer to the freezer to harden slightly. Store leftover cookie sandwiches in an airtight bag in the freezer. 

 

Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel cookies from Cloudy Kitchen. Streusel Cookies sandwich a creamy, dreamy frozen yogurt, which is incredibly easy to whip up, and requires no straining of the yogurt! #frozenyogurt #frozenyoghurt #cookiesandwich

Thank you so much to The Feedfeed and Brown Cow Yogurt for Sponsoring this post. As always, all opinions are my own. Thank you for supporting the companies who help support my blog!