I have to admit; I picked up the September issue of Everyday Food because of the tomato tart on the cover, but I quickly found a lot of other interesting things to try – these tasty goodies among them. I had to buy the golden raisins and the dark brown sugar to make these – but don’t think they suffered for my substituting honey for the unsulfured molasses.
I will warn you, this recipe makes approximately 27 cookies – or 13 finished sammiches and one cookie to, erm, check for quality – so if you’re looking for a huge quantity, multiply the recipe or look elsewhere. On the plus side, this is quite a rich cookie sammich, so I doubt most people will be looking to down more than one or so at a sitting.
•1-1/2 cup all-purpose flour
•1/2 tsp coarse salt (I used sea salt)
•1/2 tsp baking powder
•1/4 tsp baking soda
•1/4 tsp cinnamon
•1 cup (2 sticks) unsalted butter, at room temperature
•3/4 cup packed dark-brown sugar
•1/2 cup granulated sugar
•1 tbsp unsulfured molasses – I used 1 tbsp of honey
•1 tsp pure vanilla extract
•2 large eggs
•1-1/2 cup rolled oats (not quick-cooking)
•1/2 cup golden raisins
•8 oz cream cheese, at room temperature
•6 tbsp confectioners’ sugar
Preheat oven to 350º, with racks in upper and lower thirds.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
Beat butter, brown and granulated sugars, and molasses (or honey) in another bowl on high, scraping down bowl, until light and fluffy, about 4 minutes.
Add vanilla; beating until combined. Beat in eggs, one at a time, scraping down bowl after each addition.
With mixer on low, add flour mixture & beat until combined.
With a rubber spatula, stir in oats and raisins.
Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through.
Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.
In a medium bowl, using mixer, beat cream cheese and confectioners’ sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies.
Store cookies in a sealed container in the fridge, for up to five days.