Equipment
* optional
Ingredients
Spiced Oatmeal Cookies
- 160 g all-purpose flour
- 180 g rolled oats
- 4 g baking soda
- 3 g fine sea salt
- 4 g ground cinnamon
- 2 g ground ginger
- 2 g ground nutmeg
- 170 g unsalted butter, softened to room temperature
- 150 g dark brown sugar, packed
- 50 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
- 100 g dried cranberries
Cranberry Cream Cheese Filling
- 225 g cream cheese, softened to room temperature
- 60 g unsalted butter, softened to room temperature
- 180 g powdered sugar, sifted
- 5 ml lemon juice, freshly squeezed
- 40 g dried cranberries, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon, ginger, and nutmeg until well distributed.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
Add the egg and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, then scrape down the sides and bottom of the bowl with a silicone spatula.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the whole dried cranberries using the spatula.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. This hydrates the oats and prevents the cookies from spreading too thinly during baking.
Scoop the chilled dough into equal portions of roughly 36 grams each. Roll them into balls and space them about 5 centimeters apart on the prepared baking sheets.
Bake in the preheated oven at 175°C (350°F) for 10 to 12 minutes. The cookies are done when the edges are set and golden brown, but the centers still look slightly soft and underbaked.
Allow the cookies to rest on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be completely cool before filling.
While the cookies cool, prepare the filling. In a clean mixing bowl, beat the softened cream cheese and butter on medium-high speed for 2 minutes until completely smooth and lump-free.
Reduce mixer speed to low and gradually add the sifted powdered sugar and lemon juice. Once incorporated, beat on medium speed until fluffy, about 1 minute. Fold in the finely chopped cranberries.
Pair the completely cooled cookies by size. Transfer the filling to a piping bag (or use a spatula). Pipe a generous layer of filling onto the flat side of one cookie, then top with the flat side of its matching partner. Press gently so the filling reaches the edges.
Chef's Notes
- Always use block-style cream cheese for the filling. Cream cheese sold in tubs has a higher water content and will cause your filling to be runny and unstable.
- Finely chopping the cranberries for the filling is crucial if you plan to pipe it. Large chunks will get stuck in the piping tip and cause a blowout.
- Underbaking the cookies slightly is the secret to a great sandwich cookie. They need to remain soft enough to yield when biting into the sandwich, otherwise the filling will squeeze out the sides.
- The 5 milliliters of lemon juice in the filling adds necessary acidity to balance the sweetness of the powdered sugar and highlight the tartness of the cranberries.
Storage
Refrigerator: 5 days — Store in an airtight container. The cookies will soften slightly as they absorb moisture from the filling.
Freezer: 3 months — Wrap individually in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
