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Double Chocolate Oatmeal Cookies | Can't Stay Out of the Kitchen | these spectacular #OatmealCookies feature #ChocolateChips in the #cookies and a #chocolate #fudge frosting sandwiched between to die for! Amazing #dessert for #holiday #ChristmasCookie baking. #ChristmasCookieExchange #FallBaking #DoubleChocolateOatmealSandwiches #ChocolateFudgeFrosting #HolidayDessert

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.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
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
  

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
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