Cookies | December 7, 2010

Chocolate Sandwich Candy Cane Cookies

Chocolate Sandwich Candy Cane Cookies

Chocolate Sandwich Candy Cane Cookies
This was the view out our back door the Sunday after Thanksgiving.

The snow started a little early this year, and came in a big sha-bang. Cold weather and snow or rain always compels me to bake. Let’s be honest, I’m always compelled to bake. Even when it’s 106 degrees. Isn’t this why we have AC???
Christmas time sends me in to a bit of a baking frenzy. I used to bake INSANE amounts of treats between Thanksgiving and Christmas. I’ve toned that down over the years. Now, I mostly bake for our family. Things we love. Trying a few new recipes mixed with tried and true favorites makes us all happy. For the next few days, I’ll post a mixture of both.
This recipe is a new one- to me. I loved the way the pink frosting rolled in candy canes looked against the dark chocolate cookies. Wouldn’t these look great in a cello bag with a pretty ribbon? Yum.
Chocolate Sandwich Candy Cane Cookies

Chocolate Candy Cane Cookies

Bon Appétit December 2005

Ingredients

Cookies

  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder preferably Dutch-process
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, room temperature
  • 1 large egg
  • 2 tablespoons milk if needed*

Filling

  • 1 cup plus 2 tablespoons powdered sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, room temperature
  • 3/4 teaspoon peppermint extract I used about 1/4 tsp
  • 2 drops or more red food coloring
  • 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies about 4 ounces

Instructions

For cookies:

  1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Add milk if needed to make dough soft.
  2. Refrigerate dough 1 hour.
  3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not over bake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

  1. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by drop if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
  2. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.
  3. Makes about 18-30 sandwich cookies

Recipe Notes

-*Our climate is really dry, so I needed to add the 2 tablespoons of milk to make the dough pliable. After reading reviews on the Epicurious site, other readers had the same problem. I'm sure water would also work as an acceptable alternative.

-The cookies are very sweet and rich, so I used a 1" cookie scoop and made small cookies.

50 thoughts on “The Best Chocolate Chip Oatmeal Cookie

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Recipe Rating




  1. 5 stars
    Okay, I just made these and they are soooo good. I ran out of vanilla (and this is so not a vanilla replacement) so I added some butter extract (because I like that salty butterscotch flavor) and it was next level!

    In fact, every recipe I’ve made from your archives has been so delicious. I’ve convinced friends and family that I’m a great baker and my number one secret is you! Nan’s coconut cake and the pina colada cake have been made countless times, and so so many other goods. So keep on doing what youre doing, but realize I have gained so much weight from all this decadence! haha.

    1. Nicole,
      Thank you so much for your generous feedback! I really do try to have quality recipes on my blog. I’m so glad you loved this Chocolate Chip Oatmeal Cookie and you can never go wrong with Nan’s Coconut Cake and Pina Colada Cake! I appreciate your input and hope you continue to receive rave reviews with ABK recipes!
      Thanks for being a fan of ABK.
      xo,
      Si

      1. I’ve made a bunch of your cookie recipes and all have been hits. Now that I know about the coconut cake I have to make that!! The only think I like more than homemade cookies is homemade cake. 😍

  2. I was so hoping for thick cookies like your pictures, but mine went really flat. Also, at 375 I can’t get the cookies to set on top without the bottoms getting really dark. I wonder if I should switch to 350 or try convection… do you think I need more flour for thicker cookies? I’m at sea level and in a humid climate (east coast).

    1. Megan,
      Convection always helps to bake a thicker cookie. If you have a convection oven, I would use it. When mixing the butter and sugar, keep the mixer on low or med and just mix until incorporated. Use cold eggs, not room temperature. When mixing in the dry ingredients, I just pulse a few times to mix. Over mixing is one of the biggest issues with cookies. I use a 2 1/4 inch cookie scoop to form the cookies. It is quite large; then I pat them down just a little before baking. I hope these tips help you make the best cookie ever!
      Thanks for reading ABK.
      xo,
      Si

    1. Amber, I have used coconut flour, but not almond flour, so Im not sure? My guess is yes. I just purchased a bag of almond flour to experiment with. I will let you know if I give it a try!

  3. 5 stars
    We made these yesterday and they were incredible! Gooey, chocolaty, crispy edged perfection. Baked at 325 in convection oven for just about 9 min.
    Thank you Si!

  4. 5 stars
    Just made these and they are my new fave! Many other recipes have way more oatmeal and I like that these have just the right amount! I was 1/2 c short on chocolate chips so added 1/2 c extra oats and they came out great! I can’t wait to try this recipe exactly as I’m sure it will be even better! Thank you for sharing and blessing my family with these delectable treats 🙂

    1. Marci,
      Glad you loved this recipe. Good to know about your modification! Thanks so much for reading ABK,
      xo
      Si

    1. Hi Katy, yes quick oats should work just fine. The old fashioned oats just give the cookie a more chewy texture. Thanks for reading ABK!

      xo,
      Si

    1. Thanks for asking, Sheena! Pulse just means to mix the ingredients in short intervals with the mixer until they are incorporated. Hope this helps!
      xo
      Si

  5. I made these today and followed every tip here and on your tried and true cookie recipe. My cookies always end up flat! I’m wondering if it’s the way I measure my flour. How do you make your flour? I want them to look like yours!

    1. Hi Marsha,
      I scoop the flour and then level off with a knife or the edge of my flour container. if your cookies are a bit flat, you have a couple of options. First, add about 1/4 cup of additional flour. You may also scoop the cookies and then refrigerate or freeze for about an hour. Then bake as directed. if you have a convection oven, make sure to use it! Convection bake ALWAYS produces a much puffier cookie.
      Thanks for reading ABK,
      xo
      Si

  6. A question about Convection setting for baking. Do you set the oven for the same cooking temp 375 when using the convection mode? If lower, how do you know the correct Convection temp to set and is the baking time different? I can not wait to make these.

    Thank you,
    Julie

    1. Hi Julie, I keep the oven at the same temperature for both oven modes. If using convection, it may cook a little faster on the top, so make sure to keep an eye on that. Thanks for asking!
      xo
      Si

  7. 5 stars
    I absolutely love these cookies. These are truly the very best as stated. I followed the recipe. It came out perfection. The only modifications that I made was to pulse the oatmeal in a food processor for a finer texture. I also mixed dark and semi sweet chocolate. I love this recipe. It will be my go to recipe. Thank you for sharing.

    1. I love your idea of pulsing the oatmeal beforehand, and also using a combo of chocolate chips. I’m sure they turned out delicious. Thanks for sharing and for reading ABK!
      xo
      Si

  8. 5 stars
    It’s all in the name. This truly is the BEST Chocolate chip oatmeal cookie. I had used the same recipe my whole life and decided to give this a shot one day. So glad I did!

  9. My 10 and 8 year old daughters made these cookies on Sunday night without and ounce of help from their mama! They turned out delicious! Thanks for a fool proof recipe for my aspiring little bakers!

  10. 5 stars
    Great recipe! These baked up perfectly with a nice golden brown color and chewy bite. Was a great treat to bring to my good friend when she came home with her twins babies! Will be making these again in the future. Thanks for the simple and satisfying recipe!

  11. 5 stars
    Thanks for a wonderful recipe. Such an easy, yummy recipe! Mine turned out just how we love them- crispy on the outside and chewy on the inside!

  12. 5 stars
    Everything from A Bountiful Kitchen is amazing! This is where I come to first if I want to try out a new recipe. With that said,
    I only use the tried and true chocolate chip cookie recipe but found myself wanting an oatmeal cookie today. I was tempted to add a cup of oatmeal to those but was afraid it would dry out the dough too much. So I headed to the blog and found this recipe. They turned out puffy, chewy and delicious! I added a cup of coconut flakes and mini chocolate chips because that’s what I had on hand. And I’m thinking I’ll use mini chocolate chips more often! Lots of chocolate in every bite!

  13. 3 stars
    Cookies came out good except 1 tsp salt is soooo much . They’re salty salty cookies . Anyone else’s cookies turn out too salty?

  14. having ahard time seeing the recipe because there’s so many ads on top of and around it. Two random ads and one video from your blog all blocking it. Just FYI

  15. 5 stars
    Cookies were delicious. I have three gluten free children. If you make the recipe gluten free you will also need to use certified gluten free oats and chocolate chips. Gluten can hide everywhere!

  16. 5 stars
    The BEST cookie recipe! We add a few less chocolate chips, but that is just up to preference. So yummy and we freeze a bunch of cookie dough after and make them with her separate freezer dough directions and it works perfectly (if you can’t eat all the dough before then 😊).

  17. 5 stars
    If I wanted to take this a step further and add coconut flakes, how would you alter the recipe? Increase moisture or decrease chocolate chips (please not that 😂)?

      1. Hi Si!
        That’s a great tip!! Thanks. I can’t tell you how many times I’ve made this recipe, and gotten so many compliments! We keep these as “emergency cookies” around the clock. I’m excited to try it with some coconut!

  18. 5 stars
    This is my favorite cookie in the entire world. Thank you SI!! I’ve probably made them 30+ times. I always have some on hand and have had multiple people tell me this is the best cookie they’ve ever eaten. I have tweaked the recipe a bit to where they come out perfect every single time. I bake them on convect 360 degrees. I found 375 would brown too much underneath. And I love a very tall, thick, lightly browned cookie. I use salted butter and cut down the salt in the recipe. I pack the brown sugar in super tight. I only use vanilla extract…I watched a comparison by Orson Gygi on all the different types of vanillas and the cheap vanilla extract flavor didn’t bake out as much as real vanilla! With a TBL of vanilla in each recipe it’s a real saver! When I add the dry ingredients I always do 2 1/4 cups flour (I live in Utah so dry climate and higher elevation), 1/2 cup desiccated and unsweetened coconut flakes (do not skip this step!! Even my coconut haters will gobble up these cookies. It just sweetens the dough a little more), only 3/4 tsp salt. Sometimes I use milk chocolate chips and sometimes semi-sweet, and sometimes. Depends on what I have. But I always do the full three cups. I use a #16 scoop and pack the dough firmly. (This will result in two inch tall baked cookies that do not spread. But follow Si’s directions by not over-mixing) I get 9 cookies per tray and bake them for 9 minutes exactly. They will have some browning on the edges, but will still look very undercooked. Trust me. Trust Si. Don’t keep baking them. Let them sit out for a few hours. The taste will set in and get stronger, and they will set up and won’t be doughy. (Straight out of the oven they are VERY doughy) But will result in an extremely soft and chewy cookie once cooled. I put leftovers immediately into the freezer once cooled and pull them out as needed. I always have a little bit of dough left over and make about 6-8 mini cookies with it (depending on how much dough we’ve been sneaking). My kids love the baby cookies. I bake them for like 6 minutes. I’ve also needed to make more cookies than just the 18 and have successfully made smaller dough balls: about 28-30 and just bake for about 7-8 minutes. Just watch carefully.