Oatmeal-Coconut Sandwich Cookies with Cream Cheese-Lime Icing

I had a craving and created the perfect balance of chewy, oaty, cookie perfection, with oat flour, rolled oats and coconut that gets lightly toasted + LIME in the cream cheese filling is sooo good

Sep 07, 2024

∙ Paid

I love every kind of oatmeal cookie there is, from mom’s to college cafeteria to vending machine to hippie health-food-store, and am on Team Raisin. I left them out of this recipe to go in a coconut/lime direction, but I give instructions for a plain oatmeal version, as well as one with raisins (see end of recipe).

This recipe took many many tries to get it just right. Sometimes I’m thrilled with happy accidents and open to discovery while baking, and other times I’m after something very specific, which was the case with this recipe—going by taste memory from childhood is a tricky bullseye to hit, but I eventually got there. I was looking for a chewy cookie that didn’t require chilling the dough first, and I didn’t want to use a lot of different flours or nut flour, just to keep the recipe simpler (and I liked the idea and symmetry of oats + oat flour). They need to have enough sugar to spread while baking, but I don’t like an achingly sweet cookie, either.

At first I thought apple sauce was going to be the perfect addition to make a chewy cookie, but it ended up making it kind of bread-y, in a healthfood-store-homemade-bar way. I’ve used an extra egg yolk in chocolate chip cookies to make them chewy, and that ended up working perfectly here.

Here’s some examples of batches I made:

There was a mishap during one of the trials, where I forgot to add the egg. I included the image to illustrate the important role eggs play in adding body and holding things together.

Photos below show scooping and scaling the dough, pressing some down with moistened fingers for a flatter cookie, and the finished cookies: