Oatmeal Chocolate Chip Sandwich Cookies.

For Sunday dessert I made Oatmeal Chocolate Chip Sandwich Cookies and aren't they beautiful?

My mom used to make these before the kids were born and I loved them so much.  Dan (who has the memory of an elephant when it's something that happened more than 15 years ago) claims the last time he had one was in October of 2001.  We were at the Outer Banks with my parents and mom had made a big batch of these to take with us. I'm not sure that was the last time she made them but that's the last time he remembers them.  I feel like she made them when the kids were babies but I can't remember!  There was a period of several years where she made these frequently.  They are a production to make but man are they good!

Here is the recipe:

Oatmeal Chocolate Chip Cookie Sandwiches

Cookie Ingredients:

2 cups butter
2 cups brown sugar
2 cups white sugar
2 tsp. vanilla
4 eggs
3 cups flour
2 tsp. salt
2 tsp. baking soda
24 ounces chocolate chips
6 cups oatmeal (regular NOT quick cooking)

Directions for Cookies:

Cream butter and sugars together until fluffy.
Beat in eggs and vanilla.
Sift together flour, salt, and baking soda.
Combine wet and dry ingredients together until well mixed.
Mix in chocolate chips and oatmeal.

Place cookies on parchment covered baking sheets and bake at 350 degrees for 10 to 11 minutes. 

NOTE:  The above recipe makes a lot of cookies.  I HALVED this recipe and it made 12 sandwiches (24 non-iced cookies).  And I used a LARGE ice cream scoop when putting the cookie dough onto the baking sheets.  You can't tell from the picture but the cookies I made were bigger than my palm. 
Also, even though I made a half batch of cookies, I made the full batch of icing because YUM - you can never have too much icing! :)

If you make the full cookie recipe and just use a regular scoop of dough (like for a normal sized chocolate chip cookie) you could expect to get about 88 cookies/44 sandwiches.

Filling Ingredients:

7 Tbsp. flour
1 1/2 cups milk
1 cup Crisco
1/2 cup butter (room temperature)

1 1/2 cups sugar
2 1/2 tsp. vanilla
1/2 tsp. salt

Directions for Filling:

Put flour and  milk into saucepan and heat over low to medium heat.  Stir continually (do not stop stirring!) until a thick smooth paste forms.  It will look like smooth mashed potatoes.  Cool this mixture.  It is best to make this the day before and put it in the refrigerator until ready to use.  If you don't plan ahead, at least do this step a couple of hours before you make the filling and cool it in the fridge.

Cream together Crisco, butter, sugar and salt until fluffy. Add vanilla.

Add in flour and milk mixture one scoop at a time mixing well after each addition. Make sure the flour and milk mixture is well blended into the other ingredients before adding another scoop of the milk and flour mixture.  Continue mixing until filling is smooth and creamy and fluffy (you don't want to be able to crunch into any sugar granules - you want it smooth!)  It is best to use a stand mixer if you have one.

After cookies are baked and cooled, spread the filling on one cookie and top with another cookie.  Individually wrap each sandwich with cling wrap.

Enjoy !