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Recipe Detail Page
Oatmeal & Speculoos Sandwich Cookies
Holiday 2014
The Belgian sensation of Speculoos Cookie Butter spread has made it to mainstream Canadian grocery stores. Its spicy caramelized cookie flavour and thick consistency make it an ideal filling for a crisp and buttery sandwich cookie.
Makes 24 sandwich cookies
1 cup (250 mL) unsalted butter, softened
1 cup (250 mL) sugar
½ cup (125 mL) packed dark brown sugar
1 large egg
2 tsp (10 mL) vanilla extract
1¼ cups (310 mL) all-purpose flour
½ tsp (2 mL) baking soda
½ tsp (2 mL) baking powder
1 tsp (5 mL) salt
2½ cups (625 mL) large-flake oatmeal
1 cup (250 mL) Speculoos Cookie Butter
1 Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2 Combine butter and sugars in a large bowl and beat with an electric mixer until light and fluffy. Add egg and vanilla and beat until fully incorporated.
3 Combine flour, baking soda, baking powder and salt in a bowl and stir until well blended.
4 Add flour mixture into butter mixture and beat until fully combined. Add oats and stir until just incorporated.
5 Roll scant 1-tbsp (15-mL) portions of dough into balls 1 inch (2.5 cm) or less in diameter and place them 2 inches (5 cm) apart on baking sheet. Press down to flatten slightly. Bake 12 to 14 minutes or until deeply golden at the edges. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.
6 Match up cookies into equally sized and similarly shaped pairs. Spread the inside of 1 cookie with about 2 tsp (10 mL) of Speculoos, and sandwich cookies together.
Makes 24 sandwich cookies
TIPS
Using a mini ice-cream scoop (1 tbsp/15 mL size) makes it easy to keep all the cookies the same size, but use your hands to roll the portioned dough into balls for even edges and the best shape. (You can even freeze dough in balls if desired, but allow them to come to room temperature before baking).
A piping bag makes it easy to put exactly the right amount of filling on your cookie base without creating messy edges, or use a spoon and a small offset spatula to do the same job, keeping the filling just a little thicker near the outside edge so you’re sure to see it when the cookies are pressed together.
