Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012

These Double Chocolate Oatmeal Sandwiches are absolutely scrumptious! This cookie combines oatmeal, chocolate chips and walnuts in one extremely amazing cookies. But wait! There’s a luscious chocolate fudge frosting sandwiched between two of these fantastic cookies. Oatmeal Cookies are wonderful anytime. But the addition of chocolate chips and chocolate frosting make these cookies simply incredible.

Follow Me On Instagram!

I was looking for a way to use up some extra chocolate icing I had saved from making Chocolate Drop Cookies posted a couple of weeks ago. I didn’t want to put it on another chocolate cookie. I found a recipe from an old friend, Mimi Pownall for Peanut Butter Chip Oatmeal Cookies.

I used that basic recipe, substituted chocolate chips for the peanut butter chips and then added the icing and, voila! A magnificent cookie — one that you will enjoy down to the last crumb.

If you’re looking for chocolatey goodness in every bite consider giving these tasty treats a go. Neither you, nor your family, will be disappointed. I thought they were amazing and had to get them out of my house fast so I wouldn’t eat all of them!

I originally published this recipe in December 2012. My pictures were grainy, blurry, dark, and there was too much stuff in the background causing the pictures to look too busy. It made for really indistinguishable pictures which isn’t what you want on a food blog! I was new to the blogging world that year and was using a cheap iPhone 3 camera.

I recently remade this recipe for our Christmas Cookie Extravaganza 2014 (December 2014). I retook the pictures so you can have a better idea of what these fabulous cookies really look like. They make great gifts during the holidays.

Okay, don’t Double Chocolate Oatmeal Sandwiches just make you drool?

Each cookie is loaded with a delicious chocolate fudge icing. Oh, my!

You can see the chocolate frosting oozing out of the sandwiches. Yes, they taste fabulous. 

Double Chocolate Oatmeal Cookies are a great treat to take along to holiday parties or get-togethers. Everyone will go home feeling pretty happy after eating one of these!

Here’s what I did.

I used these ingredients for the cookies.

Soften butter. Add Crisco shortening–don’t use cheap substitutes–an egg, brown sugar, baking soda, salt, milk and vanilla.

Mix all ingredients together with an electric mixer until well blended.

Add oatmeal and UNBLEACHED all-purpose flour. Bleached flour toughens any kind of baked goods. Add walnuts and chocolate chips.

Stir all the ingredients together with a wooden spoon. (Using an electric mixer to stir flour into baked goods causes a tougher result).

Spray cookie sheets with cooking spray. Roll mixture into balls and place on prepared baking sheets. If desired, you can press the cookies with a fork in criss-cross fashion for a flatter cookie.

Bake at 350 about 12-15 minutes or until done.

I used these ingredients to make the icing. I didn’t have cream on hand so I substituted milk. It doesn’t work nearly as well as cream.

To make icing: melt butter. Add cream, vanilla, cocoa and powdered sugar. Mix with an electric mixer until well mixed and there are no more lumps from the powdered sugar in the icing.

Spread icing on bottom of one oatmeal cookie. This is a really thick and fudgy chocolate icing.

Top icing with another cookie of similar shape and size. Don’t these look yummy!

Seriously??? These wonderful Double Chocolate Oatmeal Sandwiches are great for parties or potlucks anytime of the year.

Your kids will love these delicious cookies.

Double Chocolate Oatmeal Sandwiches are also great for tailgating parties, birthdays, or anytime you want to make sweet treats for your friends.

Here’s the recipe.

DOUBLE CHOCOLATE OATMEAL SANDWICHES

(Recipe inspired from Mimi Pownall’s Peanut Butter and Oatmeal Cookies)

Double Chocolate Oatmeal Sandwiches

Teresa Ambra

Amazing chocolate cookie with double the chocolate pleasure! These oatmeal cookies have chocolate chips and nuts in the cookie. A luscious chocolate fudge icing is sandwiched in between. They are absolutely spectacular and perfect for fall baking, holiday parties or Christmas Cookie Exchanges. These drool-worthy cookies will cure any sweet tooth craving and put a big smile on your face.

No ratings yet

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Equipment

• 2 large 18x26" cookie sheet pans
• 2 large mixing bowls
• 1 electric mixer
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 spatula
• 2 wire cooling racks
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

COOKIES:

• 1 1/2 cups light brown sugar packed
• 1/4 cup Crisco shortening (no substitutes)
• 2 tsp. vanilla extract
• 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
• 1/2 cup walnuts chopped (measure after chopping)
• 1/2 tsp. salt
• 1 cup unsalted butter softened
• 1 tbsp. milk
• 1 large egg
• 1 1/2 cup old-fashioned oats
• 1/2 tsp. baking soda
• 12 oz. pkg. Nestle’s Toll House chocolate chips

Chocolate Icing

• 5 tbsp. unsalted butter melted
• 3 tbsp. heavy whipping cream not milk
• 1 1/2 tsp. vanilla extract
• 3 cups confectioners’ sugar
• 1/3 cup cocoa or 3 one-ounce squares unsweetened chocolate

Instructions

 

COOKIES:

• Heat oven to 375°.
• Mix brown sugar, butter, shortening, milk, vanilla, salt, baking soda, and egg with an electric mixer in a large mixing bowl until well blended.
• Stir in flour, walnuts, oatmeal, and chocolate chips with a wooden spoon until very thoroughly combined.
• Don’t use an electric mixer or that will toughen cookies.
• Roll into balls and place about 2 inches apart onto greased cookie sheets. (I just sprayed them well with cooking spray).
• Bake until light brown, 10-12 minutes for soft cookies, 12-14 minutes for crisp cookies.
• Rotate cookie sheets on oven racks half way through baking time.
• After 5 minutes, transfer cookies to wire cooling racks to cool completely.
• Once cool, spread icing generously on the bottom of a cookie.
• Top with another cookie.

CHOCOLATE ICING:

• Place ingredients in a large mixing bowl.
• With an electric mixer, beat ingredients together and spread on the bottoms of cooled cookies.
• Top with other cookies to make sandwiches.

Notes

NOTE: These cookies took about 25 minutes to bake in my oven because they were large.

 

NOTE: Mom always used cocoa rather than chocolate squares.

 

NOTE: Preparation time includes spreading the icing on the cookies.

 

NOTE: Milk does not work nearly as well as cream in the icing.

 

NOTE: If you want a flatter cookie to work with, press the cookies down with a fork in criss-cross fashion before baking.

 

^© Can’t Stay Out of the Kitchen

Keyword chocolate, chocolate icing, cookie, dessert, oatmeal cookie, sandwich cookie

Tried this recipe?Let us know how it was!

Are you ready for one of these chocolate delights? Sorry, this plate of Double Chocolate Oatmeal Sandwiches is for Santa.

If you like oatmeal cookies, and chocolate chips, and chocolate icing you will love these cookies!

These drool-worthy cookies will cure any sweet tooth craving you have!

You may also enjoy these delicious recipes!

Chocolate Potato Chip Sandwiches

Chocolate Chip Macadamia Crunch Brownies

Cinnamon Cookies

Double Chocolate Oatmeal Sandwiches

Teresa Ambra

Amazing chocolate cookie with double the chocolate pleasure! These oatmeal cookies have chocolate chips and nuts in the cookie. A luscious chocolate fudge icing is sandwiched in between. They are absolutely spectacular and perfect for fall baking, holiday parties or Christmas Cookie Exchanges. These drool-worthy cookies will cure any sweet tooth craving and put a big smile on your face.

No ratings yet

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 24

Equipment

• 2 large 18×26" cookie sheet pans
• 2 large mixing bowls
• 1 electric mixer
• 2 wooden spoons
• measuring cups
• measuring spoons
• 1 spatula
• 2 wire cooling racks
• 1 nut chopper if nuts are not previously chopped

Ingredients

  

1x2x3x

COOKIES:

• 1 1/2 cups light brown sugar packed
• 1/4 cup Crisco shortening (no substitutes)
• 2 tsp. vanilla extract
• 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
• 1/2 cup walnuts chopped (measure after chopping)
• 1/2 tsp. salt
• 1 cup unsalted butter softened
• 1 tbsp. milk
• 1 large egg
• 1 1/2 cup old-fashioned oats
• 1/2 tsp. baking soda
• 12 oz. pkg. Nestle’s Toll House chocolate chips

Chocolate Icing

• 5 tbsp. unsalted butter melted
• 3 tbsp. heavy whipping cream not milk
• 1 1/2 tsp. vanilla extract
• 3 cups confectioners’ sugar
• 1/3 cup cocoa or 3 one-ounce squares unsweetened chocolate

Instructions

 

COOKIES:

• Heat oven to 375°.
• Mix brown sugar, butter, shortening, milk, vanilla, salt, baking soda, and egg with an electric mixer in a large mixing bowl until well blended.
• Stir in flour, walnuts, oatmeal, and chocolate chips with a wooden spoon until very thoroughly combined.
• Don’t use an electric mixer or that will toughen cookies.
• Roll into balls and place about 2 inches apart onto greased cookie sheets. (I just sprayed them well with cooking spray).
• Bake until light brown, 10-12 minutes for soft cookies, 12-14 minutes for crisp cookies.
• Rotate cookie sheets on oven racks half way through baking time.
• After 5 minutes, transfer cookies to wire cooling racks to cool completely.
• Once cool, spread icing generously on the bottom of a cookie.
• Top with another cookie.

CHOCOLATE ICING:

• Place ingredients in a large mixing bowl.
• With an electric mixer, beat ingredients together and spread on the bottoms of cooled cookies.
• Top with other cookies to make sandwiches.

Notes

NOTE: These cookies took about 25 minutes to bake in my oven because they were large.

 

NOTE: Mom always used cocoa rather than chocolate squares.

 

NOTE: Preparation time includes spreading the icing on the cookies.

 

NOTE: Milk does not work nearly as well as cream in the icing.

 

NOTE: If you want a flatter cookie to work with, press the cookies down with a fork in criss-cross fashion before baking.

 

^© Can’t Stay Out of the Kitchen

Keyword chocolate, chocolate icing, cookie, dessert, oatmeal cookie, sandwich cookie

Tried this recipe?Let us know how it was!