Buttery, chewy oatmeal cookies packed with whole grain fibre sandwich dense, rich fudge.
Ingredients
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
Instructions
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 by Hidden Ponies at https://hiddenponies.com/2013/08/saturday-sweets-oatmeal-fudge-sandwich-cookies/