These Oatmeal Raspberry Cream Cookies were a happy accident.
My original intent was to make Hazelnut Whoopie Pies, but do you think I could find a recipe to tweak? Of course not. So then I decided on Oatmeal Whoopie Pies, but with a raspberry filling. Obviously, that didn’t quite work out.
One of the first things my mom taught me when cooking and baking was to make sure you read the recipe. Then re-read it. Another piece of advice she gave me: Assemble your ingredients before you start your project (the mise en place). I did a half-arsed job in both cases. Had I carefully read PW’s recipe and assembled my ingredients, I would’ve realized sooner rather than later that I had barely half a cup of old-fashioned oats, and might not have had to substitute steel-cut oats instead.
Still, everything came together in the end, and I wound up with some rather tasty sandwich cookies, even if they weren’t what I was initially attempting.
Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the salt, cinnamon, baking powder, flour and hazelnut meal.
In the bowl of a stand mixer, cream together the brown sugar, butter and shortening. Add the eggs, and mix until well-combined. Combine the boiling water and the baking soda, and add to the dough. On low speed, add the flour mixture. Stir in the oats.
Using a small (1-Tsbp.) scoop, drop the dough onto the prepared baking sheets. Because the cookies will spread, drop no more than 12 on the sheet, leaving about 2 inches of space between them. Bake for 9-10 minutes, cooling on the baking sheet for 5 minutes before cooling completely on a wire rack.
While the cookies are baking, make the filling. In a medium saucepan over medium heat, cook the raspberries, stirring occasionally, and mashing with a wooden spoon. Cooking for about 5 minutes, then drain through a fine-mesh strainer to remove the seeds (line with cheesecloth, if necessary). Return the juice to the sauce pan, and simmer over medium heat until thickened and reduced by half. Allow to cool.
In the bowl of a stand mixer, whip the cream cheese with the raspberry reduction until well-combined. Slowly add in the powdered sugar. Add the cream, a Tbsp. at a time, until the desired consistency is reached.
To assemble, spread some of the raspberry cream on the bottom of one cookie, and place another cookie on top.