Here's the post you've been waiting for... for an entire day! Was it a long day? It was for me! I couldn't wait to get home and post this. Thanks, again, to Annie's Eats for the wonderful timing in sharing this recipe! (Right when Ben started his Little Debbie sandwich cookie kick.) 🙂
I brought a batch of the Oatmeal Raisin Cookies to my co-worker today and she loved them! She was nice enough to share them with the rest of us, and the others seemed to enjoy them, too. I think that recipe is a keeper! Now, on to making sandwiches out of these cookies...
It's really very simple. The filling is just cream cheese, honey and vanilla mixed up. Then pipe it onto the cookies to make the sandwich. Piece of cake! (or should I say 'Piece of cookie!?")
These are so delicious, that Ben emailed me while I was at work to tell me how much he enjoyed it today in his lunch. He said they aren't as sweet as the Little Debbies, but they were perfect!
Oatmeal Raisin Sandwich Cookies
1 batch Oatmeal Raisin Cookies (this will make more cookies than the amount of filling, so either make more filling or just have some extra non-sandwiched cookies left over) **Use a cookie dough scoop to help ensure the cookies are around the same size.
For the filling:
12 oz. cream cheese, at room temperature
½ cup honey
½ tsp. vanilla extract
To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth.
Once cookies are completely cooled, match them up in pairs according to size. Lay one cookie of each pair face down, so that the flat side is up. Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie. (Alternatively, just spread a layer of filling on each cookie with a knife. The edges won’t look quite as nice, but they will still taste great.) Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges. Chill in the refrigerator at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Source: Annie's Eats and Baking Bites
