Heart Shaped Chocolate Oatmeal Sandwich Cookies

Okay, here’s the deal. It has certainly been a while. Boy, life just spirals sometimes, and all you can do is grab on. It’s been graduation, then Christmas, then wisdom tooth extraction. Talk about a sequence of events. And now, all I want to do is get back into the groove of things, baking and sharing all sorts of sweets with you.

Now, let’s talk shop. Let’s talk about Heart Shaped Chocolate Oatmeal Sandwich Cookies.

I know what you’re thinking. Come the end of January and the beginning of February, everyone is talking about heart shaped anything and everything. However, I’m a fan. I don’t necessarily believe in pink, fluffy heart shaped pillows and boxes of chocolate, but boy, do I believe in these heart shaped cookies.

These cookies start with a basic oatmeal cookie. Once baked, cut the cookies into heart shapes, or any other shape you’d like. Let them cool, slather one side with icing, and stick them together. Pass them out to your friends, or perhaps to that person who hates heart shaped treats, and make a believer out of them.

 Heart Shaped Chocolate Oatmeal Sandwich Cookies

  • 1/2 C Butter
  • 1/2 C White Sugar
  • 1/2 C Brown Sugar
  • 1 Egg
  • 1 Tsp Pure Vanilla Extract
  • 1 C and 2 Tbsp Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 C Oats

Preheat your oven to 350 degrees.

Cream the butter and sugars. Add the egg and extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. Stir in the oats. Drop by tablespoons full on to a greased cookie sheet.

Bake for 8-10 minutes until golden brown. Cool on baking sheets for 10 minutes. After 10 minutes, using a cookie cutter, cut out heart shaped cookies. Press down firmly with the cookie cutter, making sure it cuts through the cookie. Once cut, let cookies cool completely on wire racks.

Once cooled, spread chocolate icing on the bottom of one cookie. Top with another cookie. Press together lightly, making sure the icing spreads all the way to the edge. Roll the edge of each sandwich cookie in sprinkles, if desired. Let icing dry for one hour.

Chocolate Icing

  • 1/2 C Butter
  • 4-5 Cups Powdered Sugar
  • 1 Tbsp Milk
  • 1 Tsp Pure Vanilla Extract
  • 2 Tbsp Cocoa

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency. Beat in cocoa until well combined.

Comments

  1. Is it just me, or do these cookies look just about perfect for sandwiching with ice cream?

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