Oatmeal Cookie Sandwiches with Lemon Mascarpone Filling

What's better than one oatmeal cookie? TWO! Two is always better than one. 

Two chewy oatmeal cookies sandwiched between a creamy lemony filling.  Trust me.  You need these in your life. 

Remember those old fashioned oatmeal cookie sandwiches with the fluffy vanilla filling?  The ones from your childhood? These are like that, but with a unique twist.  A more adult version. The lemon filling provides a refreshing change from the original.  They are addictive and crave-worthy all on their own, especially for those of us who enjoy lemony desserts.

It's a good thing the recipe only makes a handful or two because these babies were gone, gone gone.

 

Oat Cookies with Lemon Mascarpone Filling

Adapted from The Guardian

by Nigel Slater

Makes 8-10 sandwich cookies

For the cookies:

120g butter

120g light brown sugar

one egg yolk

120g old fashioned oats

90g all purpose flour

1/2 teaspoon baking powder

pinch of salt

For the filling:

100g mascarpone cheese

100g lemon curd

Set the oven at 180C/gas mark 4. Dice the butter and put it into the bowl of a food mixer. Add the brown sugar and beat till light and creamy, then mix in the egg yolk. Mix together the oats, flour, baking powder and salt.

Divide the mixture into 8-12 cookies depending on how large you want them to be. Roll into balls then flatten and place on a baking sheet. They should be quite thick, so they remain chewy after baking.

Bake the cookies for 10-12 minutes, until they are lightly colored but not yet crisp. Remove the tray from the oven, leave to cool for a minute or two, then transfer to a cooling rack. As they cool they will crisp up.

Make the filling. Put the mascarpone in a mixing bowl, stir in the lemon curd, then use to sandwich the cookies together.

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