Dare I say I have found the world’s best way to take in your fibre?
I believe I do dare.
Fibre-packed cookies stuffed with a generous slab of fudge – how often do you get your fibre and your fudge in the same bite?! The cookies are a delicious chewy oatmeal cookie, and they are great on their own if you’re looking for a good simple oatmeal cookie recipe. But when you add that generous scoop of fudge, these are taken to a whole new level of treat.
Two cookies and a piece of fudge – one of these sandwich cookies definitely qualifies as a hearty snack, and will quell any hunger or sweet tooth cravings. You know that all-fibre cereal that looks like rabbit food, that tastes more than a little unpleasant as your morning bowl of cereal? That weird stuff you see under the cookies in the picture above? Yup, I want you to buy it. Because I realllly want you to make these paradoxical healthy-unhealthy cookies…but don’t feel like you have to eat the rest with milk – I have a great muffin recipe coming your way one of these days that will make use of it too, or you could always throw large amounts of it into Leftover Cereal Cookies. Or you could just make piles upon piles of these high-fiber, high-excellence sandwich cookies :)
If you like Oat Fudge Bars, you’ll LOVE these buttery, fudgy sandwich cookies. They’re a little more time-consuming, but these cookies, let me assure you, are so, so, soooo worth it.
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2½ cups quick cooking oats
- 2 cups fibre cereal (or crushed bran flakes)
- 1 cup sweetened, shredded coconut
- FUDGE FILLING:
- 4 oz (125 grams; ½ a pkg) low fat cream cheese, softened
- ¼ cup cream or milk
- 2½ cups powdered sugar (aka confectioner's or icing sugar)
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and light grease a large baking sheet or line with parchment paper.
- With electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla and beat well.
- Add flour, baking soda, and salt and mix to combine.
- Stir in oats, cereal, and coconut.
- Scoop the dough by generous teaspoons, roll into balls with your hands and place about 2" apart on prepared baking sheet. You want the cookies as similar-sized as possible for the sandwiches :)
- Bake for 10 minutes, until lightly browned and almost completely set in the middle. Let sit on baking sheet for 2 minutes before removing to rack to cool completely. Repeat with remaining dough.
- When the cookies are cool, make the filling. Melt chocolate chips in the microwave in 30 second increments, stirring until completely melted. Set aside to cool slightly while you do the rest.
- In a medium bowl, beat cream cheese, cream, and powdered sugar with electric mixer until smooth and creamy. Add in the melted chocolate and beat until smooth.
- Spread fudge filling on bottom of one cookie (a good tablespoon per cookie, don't be stingy!) and sandwich with another cookie, pressing down gently to adhere.
- Makes about 48 cookies for 24 sandwich cookies. Store in the fridge in an airtight container for up to 1 week, or freeze for longer storage.
*Recipe adapted from Georgia, via Mel’s Kitchen Cafe.
These cookies are entered in the Food Bloggers of Canada EatInEatOut cookie challenge.