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Oatmeal and Cream Cookie Sandwiches and Giveaway

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Delightful Oatmeal and Turbinado Cream Cookie Sandwiches from the wonderful cookbook Real Sweet by Shauna Sever

Oatmeal Cream Cookie Sandwiches | Grandbaby Cakes

I’m addicted to refined sugar, and it’s a darn shame.  It isn’t something I can control.  As we all know, sugar addictions are serious serious stuff.  For years, the only way I have been able to get control of my cravings has been through periodic juice fasts where all of them magically disappear after at least 3 excruciating, attitude having days without food.

Once those cleanses are over, I feel rejuvenated and filled with energy but after a while, my want for refined sugar creeps back in.  I have wanted to try alternative sugars for a very long time but it wasn’t until I received the cookbook Real Sweet by Shauna Sever that I really decided to take the plunge.

Real Sweet Cookbook Giveaway | Grandbaby Cakes

Shauna is a cookbook maven.  You may know her popular books like Pure Vanilla and Marshmallow Madness because they are sensational.  When I saw that Shauna was coming out with another book devoted to natural sugars, I was absolutely intrigued.

The book contains more than 80 dessert recipes made with various natural sugars like turbinado, coconut sugar, muscovado, agave nectar, maple syrup, honey and more!  Sure, I have tried these items separately but never in my baking I’m afraid to say.

While I have always known the benefits of baking with natural sugars over refined, I have always had these lingering questions that have prevented me from going down that road.  “What will it taste like?”  “Will it even taste good?”  “Will I waste a ton of money on natural sugars and create something absolutely inedible?”  Well I have finally answered these questions starting with Real Sweet’s oatmeal and turbinado cream cookie sandwiches recipe.

Oatmeal Cream Cookie Sandwiches | Grandbaby Cakes

This is such a lovely treat that tastes like it should have a ton of guilt attached to it.  The first thing I loved about this recipe was how easy the cookie dough is made.  The recipe uses a food processor to bring it all together in a jiffy.  I loved the convenience of this.  By the time I was resting my dough in the refrigerator, I was amazed at how quickly I was able to make it and not break a sweat.

Next was the impressively smooth and silky cream filling which was a Swiss meringue buttercream.  Made with turbinado sugar, it was insanely addictive.  I ate many spoonfuls out of the mixer.  The final cream sandwich cookies are so delightful and satisfying that your tummy will forever be grateful to you for not filling it with processed sugars.  This is one incredible book which I cannot wait to continue baking from.  Next on my list is Shauna’s Next-Level Chocolate Chip Cookies.  If anyone can make me a believer in natural sugar filled cookies, it’s Shauna.

And because I want you to join in the fun, I am giving away one copy of this glorious book to one lucky baker!  Enter below and get your natural bake on!

4.84 from 6 votes
Oatmeal and Cream Cookie Sandwiches | Grandbaby Cakes
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Oatmeal and Turbinado Cream Cookie Sandwiches
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Delightful Oatmeal and Turbinado Cream Cookie Sandwiches from the wonderful cookbook "Real Sweet" by Shauna Sever
Course: Dessert
Cuisine: American
Keyword: ice cream recipes, kid-friendly recipes, summer recipes
Servings: 15 cookie sandwiches
Calories: 252 kcal
Author: Shauna Sever, Author of "Real Sweet" Cookbook
Ingredients
Oatmeal Cookies:
  • 1 1/2 cups old-fashioned rolled oats 5 1/4 ounces/150 grams
  • 1 cup firmly packed dark muscovado sugar 8 ounces/227 grams
  • 1/2 cup whole wheat pastry flour, spooned and leveled 4 1/4 ounces/120 grams
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup cold unsalted butter, cut into cubes 1 stick/4 ounces/113 grams
  • 1 large egg yolk
Turbinado Cream Filling:
  • 2/3 cup turbinado sugar 4 5/8 ounces/132 grams
  • 3 large egg whites
  • 1/4 teaspoon fine sea salt
  • 1/2 cup butter, cut into 1/2- inch cubes, soft but still cool 1 stick/4 ounces/113 grams
  • 1 teaspoon pure vanilla extract
Instructions
  1. Make the cookies: In the bowl of a food processor fitted with the steel blade, grind the oats to a flour. Add the muscovado sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter and process until the batter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
  2. Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10 inches long and 1 1/2 inches to diameter. Wrap the dough tightly. Chill the dough until firm, at least 3 hours in the refrigerator.
  3. When you're ready to bake, position a rack in the center of the oven and preheat the oven to 350. Line 2 baking sheets with parchment paper. use a thin, sharp knife to slice the dough log into 30 rounds, each about 1/2 inch thick. Transfer the rounds to the prepared baking sheets. Bake until golden and firm, about 15 minutes. Transfer the cookies to a wire rack and cool completely.
  4. Make the filling: Combine the turbinado sugar, egg whites, and salt in a metal bowl of a stand mixer. Set the bowl over a pan of gently simmering water. Whisk until the mixture is slightly foamy and the sugar has completely dissolved - rub a bit of the mixture between your fingertips to make sure no coarse bits of sugar are lurking in the bottom of the bowl. Attach the bowl to the mixer fitted with a whisk attachment. Beat on high speed until the meringue is stiff and glossy and the bowl is cool to the touch, 8 to 10 minutes depending on your mixer.
  5. Reduce the speed to medium and beat in the butter a tablespoon at a time, giving each knob of butter ample time to incorporate into the filling before adding the next. About the time that all the butter has been added, the filling will look like a curdled and separated mess and you might start to panic, but don't - it will come together with another minute or so of whipping time. When the filling is smooth, beat in the vanilla extract. (Hooray, you've just made Swiss meringue buttercream!)
  6. To fill the cookies, either load the filling into a piping bag fitted with a large round tip or use a small scoop or 2 spoons. Flip half the cookies over and top each with 2 teaspoons of the filling. Sandwich with the remaining cookies and press gently to adhere. Store at room temperature for the first day, and refrigerate them for longer storage, up to 3 days.
Nutrition Facts
Oatmeal and Turbinado Cream Cookie Sandwiches
Amount Per Serving
Calories 252 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 44mg 15%
Sodium 224mg 9%
Potassium 83mg 2%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 23g
Protein 2g 4%
Vitamin A 7.9%
Calcium 2.7%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 
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Comments

  7. Kathleen says

    May 19, 2015 at 7:40 pm

    I’ve baked with honey, maple syrup, agave nectar, and molasses. I’ll also sometimes sub In fruit juice in place of water as a way of adding extra flavor and sweetness.

    Reply

  8. Amanda @ Cookie Named Desire says

    May 19, 2015 at 11:25 am

    I have the same problem with sugar and I’ve been wanting to explore more natural sugars this summer and bought a few different types earlier this month. I’ve been a little afraid of trying it in my baking because of how the different sugars would act in baked good. You’ve convinced me that I need to get this book. These cookie sandwiches are screaming my name!

    Reply

  12. Margot C says

    May 16, 2015 at 3:39 pm

    I like to make jam with Turbinado Sugar. Specifically a Blackberry/Lemon/Vanilla Bean/Turbinado Sugar jam that is exactly what it sounds like and is pretty fantastic.

    PS: love your site (pinning, pinning …)

    Reply

  13. Ashley | The Recipe Rebel says

    May 16, 2015 at 2:00 pm

    I am a total sugar addict too. Though we’ve actually decided this week to go without refined sugar so we’ll see how that goes! I’m loving these cookies — they’ll be a great option for when the cravings hit!

    Reply

  24. alexandra robertson says

    May 15, 2015 at 4:00 pm

    I love turbinado and maple syrup. I am going to start using coconut sugar though and I use stevia for things like smoothies and coffee.

    Reply

  28. Cheyanne @ No Spoon Necessary says

    May 15, 2015 at 1:11 pm

    I think it’s due to my chocolate allergy, but I actually do not really like refined sugar and I hardly ever get cravings for sweets. Don’t get me wrong, I will indulge and devour sweets from time to time… but I do not suffer from serious cravings 🙂 I can’t imagine those are very much fun… What does sound fun is shoving a pile of these oatmeal and cream cookie sandwiches into my mouth at once! Okay, or maybe just one at a time.. but I’d like a plate FULL of these cookie sandwiches. They sound Ah.Mazing! Thanks for sharing! Cheers!!

    Reply

  34. Traci | Vanilla And Bean says

    May 15, 2015 at 10:33 am

    Love this idea! I’m just getting into baking with unrefined sweeteners (save cane sugar which I’ve been using for years – which still seems refined)… and I’m so excited to see turbinato used in Swiss Meringue! Delicious! Thank you for this opportunity, Jocelyn. These cookies look amazing!

    Reply

  37. Mir says

    May 15, 2015 at 10:11 am

    You know, the raw sugar is kind of fun. It works really well in so many things, but nope, you don’t want to put it in a buttery sugar cookie. I’ve enjoyed using it in cake a lot.
    Someone just walked by my computer at work and was like, “Whoa.” So that’s what these cookies look like! Completely wonderful.

    Reply

  38. Alice @ Hip Foodie Mom says

    May 15, 2015 at 9:10 am

    oh my gawd, this is so weird . . I have her Pure Vanilla cookbook and was JUST flipping through it last night! I need to add this one to my collection! I’ve baked with turbinado, coconut sugar, agave nectar, maple syrup and honey!! love these oatmeal and cream cookie sandwiches!

    Reply

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