Oatmeal Fudge Sandwich Cookies
Our Oatmeal Fudge Sandwich Cookies are a step up from your average cookie. The sliced almonds and cranberries included in this recipe add a fruity taste and crunchy texture, while the fudge filling makes this dessert deliciously decadent. These will be sure to be a popular item on dessert menus.
Ingredients
Servings: 12
For the Cookies:
- 100 grams quick oats
- 140 grams all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 80 grams coconut oil (or vegetable oil)
- 60 grams Domino® or C&H® Baker’s Special Sugar
- 50 grams Domino® or C&H® Light Brown Sugar
- 2 each eggs
- 1 teaspoon vanilla extract
- 30 grams cranberries
- 30 grams sliced almonds
- 30 grams sweetened shredded coconut
- As needed Florida Crystals® Turbinado Sugar
For the Fudge Filling:
- 115 grams butter, softened
- 330 grams Domino® or C&H® Powdered Sugar
- 1 teaspoon vanilla extract
- 170 grams dark chocolate
- 2 ounces cream
Instructions
Step 1: Whisk together oats, flour, baking soda, baking powder and salt.
Step 2: Whisk together coconut oil, baker’s special sugar, light brown sugar, eggs and vanilla extract.
Step 3: Stir the wet ingredients into the dry. Stir in cranberries, sliced almonds and sweetened shredded coconut.
Step 4: Scoop cookies with a ¾ ounce portion scoop. Leave room for them to spread. Press down slightly and sprinkle with Turbinado sugar.
Step 5: Bake cookies at 325°F in a convection oven for 12 minutes rotating half way through. Allow to cool fully.
Step 6: While the cookies cool make the fudge filling. Melt the chocolate over a double boiler.
Step 7: Use a paddle attachment to incorporate the powdered sugar and into the softened butter. Then add the cream and vanilla. Keep mixing while drizzling in the melted chocolate.
Step 8: Add a spoonful of chocolate frosting to the bottom of one of the cookies and use another cookie to press together and form a sandwich. Continue with remaining cookies.
