This week’s obsession: Giant Oatmeal Cookie Sandwich
I feel that during quarantine, we really need to watch our snacks and sweets intake, otherwise things may get out of hand.
And it’s easy to happen based on what you’re wearing, especially when conversations like this are happening in your head:
My jeans are getting kind of bossy. But the truth is, they aren't wrong. That’s why I’ve decided to limit my cakes/cookies/snacks intake according to these rules:
To help all of you with making cookies for one, I want to share my tips for making this giant oatmeal cookie sandwich.
It doesn’t win any awards for best dressed sandwich (a joke you’ll get if you’re from NOLA ;) but I know a lot of my readers are not from there so you can look it up here if you wanna know) or most attractive cookie on the block, but it takes the cake (HA!) for taste and nostalgia. I mean really, when’s the last time you had an oatmeal cream pie? For me, it was probably when I was in elementary school and still eating processed snack cakes (shout out to Little Debbie. She’s great, but I’m just a snob now. Also I’m pissed at Cosmic Brownies for being my entire freshman 15. Or well… almost the entire thing. Read more about that here.). So... there are reasons that it’s been a while since I’ve had one of these. Plus those were all really small. I took a photo of this cake with my hand as a size reference because this beast is anything but small.
To start off this whole pastry excursion, I put together my favorite recipe of oatmeal cookie dough, then divided the dough between two baking pans. To make the process a little easier, I drew a 6.25” circle on the parchment paper for each pan and smeared the dough into the circular space - this helped me eye ball the same amount of cookie dough for each pan.
My main concern with these cookies is that because they are so large compared to regular cookies, I was worried that the tops and edges would burn while the middle would still be raw. To combat this issue, I dropped the oven temperature to 325*F and watched them like a hawk. I’m pleased to report that everything was A-ok because I took them out of the oven after about 21 minutes, and left them to rest on the hot pans for about 7 minutes to ensure that they were cooked all the way through. For comparison, I usually only leave “normal” sized cookies on the baking sheet for one minute after they come out of the oven to prevent them from burning. (I had nightmares about this last night - I dreamed that I accidentally left them IN the oven for those 7 minutes and came back to charred hockey pucks instead of the actual deliciousness that they are!)
Thank goodness that didn't happen!
The other thing about cookies is that they don’t always spread out into perfect circles. At about midway through the baking process when I pulled the pans out to rotate them, I took my mini offset spatula and nudged the edges of the cookies back into a circular form. Check out this slideshow:
That was really my biggest challenge out of this whole thing. The rest was a piece of cake!
To finalize this creation, I whipped up a batch of marshmallow fluff buttercream (seriously, it was just a batch of American buttercream plus a whole 7oz. jar of marshmallow fluff beaten in) and spread it over one of the cookies once they cooled entirely. Then I plopped the other cookie on top of the filling and called it breakfast. #BreakfastOfChampions
And there you have it. One personal sized oatmeal cookie sandwich. I hope that this post inspires you to switch to personal size snacks and treats, which will help you avoid the dreaded “Quarant-15”!
Happy eating, y’all!
#oatmealcookie #oatmealraisincookie #giantcookie #oatmealcreampie #quarantinesnacks #marshmallowfluff #RebelChef #SanFranPastryChef #SouthernBaker #Quarant15
If you tried this dessert, or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!