Real Recipes From Real Home Cooks ®

dark chocolate black cherry oatmeal cookie-wiches

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://www.thespiffycookie.com/2012/08/17/dark-chocolate-black-cherry-oatmeal-cookie-wiches/

yield 18 serving(s)
cook time 15 Min
method Bake

Ingredients For dark chocolate black cherry oatmeal cookie-wiches

  • 1/2 c
    unsalted butter, softened
  • 2/3 c
    sugar
  • 2/3
    brown sugar
  • 2
    eggs
  • 1 c
    0% black cherry chobani greek yogurt
  • 2 tsp
    vanilla extract
  • 1 Tbsp
    baking powder
  • 1/4 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 2 c
    quick-cooking oats
  • 1 3/4 c
    all-purpose flour
  • 1 c
    unsweetened dried cherries, chopped
  • 1 c
    dark chocolate chunks (or chips)
  • FOR THE FILLING
  • 4 Tbsp
    unsalted butter, softened
  • 1 c
    0% black cherry chobani greek yogurt, strained through a cheesecloth overnight
  • 3 c
    powdered sugar, divided
  • 1/2 c
    flour, divided
  • 1 tsp
    vanilla extract
  • dash
    salt

How To Make dark chocolate black cherry oatmeal cookie-wiches

  • 1
    In a large mixing bowl, beat the butter and sugars (by hand or with electric mixer) until creamy. Add the eggs, yogurt, and vanilla extract; mix until smooth. Add the baking powder, cinnamon, oats, and flour; stir until just mixed. Stir in the chopped cherries and chocolate. Cover and refrigerate for about 30 minutes. Heat the oven to 350 degrees. Line two to three large cookie sheets with parchment paper.
  • 2
    Drop the cookie dough by rounded tablespoon onto the cookie sheets, about two inches apart. Bake 12 to 15 minutes or until the edges are golden brown. Allow the cookies to cool 5 minutes before removing from the cookie sheets to cool completely.
  • 3
    Meanwhile, using an electric mixer, cream the softened butter with the yogurt. Add 2 cups of the powdered sugar, 1/4 cup of the flour, vanilla and salt; mix on low speed until blended. Add remaining powdered sugar and flour if necessary, then beat on medium-high speed until fluffy, about 2 minutes. Refrigerate for about 30 minutes. Spread the filling onto the flat side of half the cookies. Top each with remaining cookies.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT