These are a lunchtime and afternoon snack favorite for kids and adults alike.  Let’s face it, these are actually a great anytime cookie.  I’ve been know to grab one or two (ok, three) of these cookies as I rush out the door on my way to work.  They’re great with morning coffee, they’re great at an after lunch treat, they magical, cold from the fridge as a late night snack.

These oatmeal cookies are kicked up with a bit of candied ginger pieces.  Feel free to add golden raisins or dried cranberries according to your taste.  WRap them individually and keep them in the fridge for the perfect anytime sweet treat.  

Oatmeal Sandwich Cookies

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

16 Tablespoons (8 ounces) butter, at room temperature

1 cup sugar

1 cup dark brown sugar

2 eggs plus 1 egg white at room temperature

3 cups raw oatmeal

3/4 cup candied ginger, coarsely chopped

3/4 cups walnuts, coarsely chopped

1.  In a large bowl, with a wooden spoon, cream the butter and the brown and granulated sugar.  Add the eggs, one at a time, incorporating well after each addition.  

2.  Add all of the dry ingredients in one addition.  Fold together the ingredients, working the dough for about 1 minute.  Add the chopped candied ginger and walnuts, stirring to incorporate.  

3.  Wrap the dough in waxed paper and refrigerate for at least 30 minutes.

4.  Preheat oven to 350 degrees.  Spray baking sheets with oil, or line with parchment paper.  Scoop 1-inch balls onto cookie sheep, spacing them about 2 inches apart.  Flatten each mound with the back of a spoon.  

5.  Bake cookies until they spread, rise and turn golden brown, about 12-15 minutes.  For even browning, rotate the cookie sheet from front to back at least once while the cookies are baking.  If you continue to bake the cookies they will color more and be a crunchy, caramelized,  intensely flavorful cookie.  That’

s what I did!  

Swiss Meringue Buttercream

2 ounces egg whites

4 ounces granulated sugar

6 ounces unsalted butter, softened

pinch of salt

Place a medium sized pan with about 3 inches of water over medium heat.  Place egg whites and salt in a medium sized bowl to create a double boiler over the simmering water.  

Once water is simmering, place bowl of egg whites over water, making sure that simmering water does not touch the bottom of the egg white bowl.  Whisk egg whites and gradually add 8 ounces of sugar.  

Whisk egg whites and sugar over double boiler, whisking constantly, until sugar is completely dissolved, about 5-8 minutes.  

Remove egg white bowl from double boiler and pour egg white and sugar mixture into the bowl of an electric mixer.  With the whisk attachment, whisk egg white and sugar on medium speed for about 4 minutes.  

While the eggs are whisking, cut softened butter into large chunks, about 8 chunks per stick of butter.  When egg white mixture has body and is slightly cooked, stop the mixer and switch to the paddle attachment.  With the mixer on medium speed, add butter one chunk at a time, letting each chunk of butter incorporate into the egg white mixture for about 20 seconds.  

Continue to slowly add the butter chunks, stopping the mixer to scrape down the bowl as necessary.  

As you are adding the last chunks of butter, the buttercream will start to look curdled.  Don’

t worry, just keep the mixer going and add the remaining butter, it will all come together, and the curdled look will disappear.

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Tags | baking, cookie, Food, recipe