Entertainment Fort Smith Magazine, Online

Cookie Sandwiches to make at home

Cookie Sandwiches to make at home

Is there anything more magical than a cookie/frosting sandwich? One of my most favorite things is stopping by the mall with my son and buying a couple of Double Doozies at the cookie stand. Some would say they're a bit too sweet, but I don't think that's possible. These are a great (and non-melty) alternative to cupcakes at your next birthday party or cookout. This recipe makes a large batch, and no one can resist them when they're piled high on a cake stand!!


On the off chance that cookies with frosting isn't your thing (who ARE you??), I'm sharing one of my favorite oatmeal cookie recipes. The addition of chocolate-covered raisins seems like a no brainer, but it adds a really fun twist.





2 sticks salted butter, slightly softened

1/2 teaspoon salt

1 teaspoon baking soda

2 1/4 cups bread flour

1 1/4 cups brown sugar

1/4 cup granulated sugar

1 egg

1 egg yolk

2 tablespoons milk

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

2/3 cup Mini M&Ms,

plus an extra 1/2 cup for tops



1 cup vegetable shortening

5 cups powdered sugar

1 teaspoon vanilla

1/3 cup water


In a medium bowl, stir together the flour, baking soda and salt and set aside.

In the bowl of a mixer, cream together the butter and both sugars on medium speed until smooth and combined, about a minute. Add egg, egg yolk, milk and vanilla and mix on medium-low speed until fully combined. With the mixer on low speed, slowly add flour mixture until completely mixed. Using a wooden spoon, fold in chocolate chips and 2/3 cup Mini M&Ms.


Refrigerate dough for at least an hour.


Preheat oven to 350 degrees. Scoop dough with a small cookie scoop onto an ungreased baking sheet. Bake until edges are just turning golden brown, about 10 minutes. Halfway through baking, remove baking sheet from oven and press a few M&Ms into the top of each cookie, if you want a more authentic, colorful look.

Let cookies cool on baking sheet for a minute, then remove to racks to cool completely.


Make your frosting: In the bowl of a mixer, combine shortening and powdered sugar on low speed until just combined. Add water and vanilla extract and beat on high for about 2 minutes, until light and fluffy. Pipe or spread frosting on the flat side of a cookie and top with another.


Makes about 3 dozen Double Doozies. Adapted from Alton Brown’s “The Chewy.”






1 1/4 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup old-fashioned oats

1 1/2 cups milk chocolate-covered raisins

(Equal to three movie-theater size boxes of Raisinettes)

1 cup milk chocolate chips

12 tablespoons unsalted butter

1 1/2 cups brown sugar

1 egg

2 teaspoons vanilla extract


Preheat oven to 350 degrees. Spray baking sheets with nonstick spray or line with parchment paper.


In a medium bowl, whisk together flour, baking powder, baking soda and salt. In another medium bowl, combine oats, chocolate-covered raisins and chocolate chips. In the bowl of a mixer, beat butter and brown sugar on medium speed for about a minute or until smooth. Add egg and vanilla and beat on low until combined. Scrape down the sides of the bowl and, while beating on low, slowly add flour mixture until just combined. While still running on low, slowly add oat and candy mixture. Once it is evenly combined, give it a good stir with a wooden spoon to make sure you get any candy or oats from the bottom of the bowl.


Scoop dough out by 1/4 cupfuls and roll into a ball. Place on prepared baking sheet and flatten slightly with your hand (to about 1/2 inch or so). Bake for 15-20 minutes or until edges are golden and set, but center doesn’t look quite done.


Allow to cool on baking sheet for 5 minutes before removing to cooling rack.


Makes about 2 dozen large cookies. Adapted from Cook’s Illustrated.


Check out Kristan’s blog at confessionsofacookbookqueen.com.


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Entertainment Fort Smith Magazine, Online