12 Days of Cookies Challenge
Oatmeal Lattice Cookie Sandwiches-Cookie #1
As part of my 12 Days of Cookies Challenge I am starting with these Oatmeal Lattice Cookie Sandwiches. Keeping the recipe the same as the original Sunny’s Raspberry and Oatmeal Lattice Cookie Sandwiches with the exception of the filling. I am not a huge fan of Raspberry jam (too many seeds) so I did not have any on hand. Instead I decided to use what I did have which were an amazing homemade apricot jam and my basic mixed berry jam that we use for many a PB&J. A standard for climbing days and easy camping lunches.
Now, on to the recipe. After reading through it, it seemed easy enough. Super simple ingredients that I already had on-hand and easy mix and scoop directions. I’m a total raw cookie dough eater and this cookie was yummy, so I became thoroughly excited about tasting these lovelies.
- 2 cups firmly packed light brown sugar
- 1 cup butter
- ½ teaspoon pumpkin pie spice
- 2½ cups rolled oats
- 3 tablespoons All-purpose flour
- ½ teaspoon almond extract
- 1 egg, beaten
- Heaping ¾ cup favorite jam
- 6 ounces bittersweet chocolate, melted (optional)*
- Preheat oven to 375 degrees
- Line baking sheet with parchment paper, silicone liner or nonstick aluminum foil
- In a medium sized sauce pot combine brown sugar, butter and pumpkin pie spice. Cook over medium heat until butter is melted, sugar is slightly less grainy and well combined spice.
- In a large bowl combine the oats and flour, set aside.
- in a separate small bowl, lightly whisk egg and almond extract with a fork until well mixed. Add egg mixture to the oats and toss to combine.
- Slowly add warm butter mixture to oats mixing well to combine
- Drop the batter in teaspoon sized drops about 3 inches apart onto the prepared baking sheet.
- Bake for 5-6 minutes until the edges are well caramelized. Remove pan from oven and leave cookies on sheet pan for about 8 minutes, then transfer the liner to a wire rack and cool another 5 minutes. Once the cookies seem firm enough transfer them directly to the wire rack to cool completely.
- Continue this cycle with the remaining batter. (Use multiple baking sheets if you have them available)
- Choosing cookies in pairs with similar sizes and shapes, spread ½-1 teaspoons of jam *(or melted bittersweet chocolate) on the flat side of one cookie then sandwich with second cookie, repeat with all remaining cookies.
- Store in an airtight container away from heat or in refrigerator for up to 1 week.
My thoughts on this recipe: I give it 3ish stars.
The flavor is by far the best aspect of this cookie, however making these is very time consuming. You must be patient because they are SUPER labor intensive. Baking 6 cookies per baking sheet (because of the spreading), allowing them to cool slightly on the pan then more with the liner on a rack then more on the rack without the liner. Whew! I’m tired again just thinking about them.
The Oatmeal Lattice Cookies are super delicate and require a gentle hand when spreading the filling (which ever you choose). I felt that after spreading the jam and making them into sandwiches that they became more soft and fell apart easily. That is where the idea of using melted bittersweet chocolate came to me. Using the chocolate made a much firmer final cookie and I quite liked the flavor.
Recommendations: Make these cookies only if you have TIME, multiple baking sheets, multiple cooling racks and 2-3 oven shelves (we, unfortunately only have 1 shelf), and ample counter and/or table space. This will save a bit of the time but they are still quite a labor heavy cookie. Also not kid friendly.
UPDATE: The cookies with the jam, the next day, became so soft I couldn’t even pick them up without them falling apart. The ones I made with the chocolate, however, stayed crisp and firm. So recommend filling them with your favorite melted chocolate.