March 18, 2013

Giant Oatmeal, Raisin & Choc-chip cookie sandwich

This is no ordinary cookie sandwich!
Last week, before we headed off to Jervis Bay to celebrate a friend's 30th birthday (this weekend just been), I asked my friend what we had to bring. He only mentioned a few things but cheekily included that some sort of baking was something to add to the list. So I thought that's fine, I'll just bake a brownie or a batch of cookies...something easy to take. But then I had a second thought. You know what? If he wants baked goods, and he has such a sweet tooth, I'll present him with a motherload of baked goods. A giant wad of the form of a cookie :) A gigantimo cookie sandwich in fact.

Giant Oatmeal, Raisin & Chocolate Chip cookie sandwich filled with Salted Caramel Cream cheese frosting

I think I just about died when I licked the frosting, it was THAT good!

Wooo... looks a bit like the middle of a Cadbury Creme egg ;)

I guess this cookie sandwich turned out to look more like a cake. I thought about doing just a plain chocolate chip...but wanted a cookie that had more wholesome oomph! For the cookie recipe itself, I followed this recipe using two 8" round cake pans, but used half cup of dark chocolate chips and half cup of milk chocolate chips instead of the 1 cup of walnuts.

Salted Caramel Cream Cheese Frosting Recipe


Salted Caramel Sauce

  • 75gm Unsalted butter
  • 50gm Light brown sugar
  • 50gm Caster sugar
  • 50gm Golden syrup
  • 125ml Thickened Cream / Double cream
  • 1/2 - 1 tsp Fleur de Sel (depending on your taste)
Cream Cheese Frosting
  • 170gm Unsalted butter (Softened / Room Temp)
  • 230gm Philadelphia Cream cheese (Room temp)
  • 1 tsp of Good Vanilla Extract
  • 2 cups of Icing sugar - Sifted

1.     Prepare the Salted Caramel Sauce first. Place the butter, light brown sugar, caster sugar & golden syrup in a small saucepan and melt together over a low heat for 3 mins (swirling the mixture in the saucepan)
2.     Once 3 mins is up, pour in the cream and Fleur de Sel and let this bubble away for a minute or 2 (mix the liquids together with a wooden spoon if the mixture is not combining)
3.     Set aside to cool. This sauce will thicken up more while cooling.
4.     For the Cream Cheese Frosting. Beat the Unsalted Butter and Cream cheese together 
5.     Whip in the Vanilla extract 
6.     Slowly add in the sifted icing sugar while you keep whipping the cream cheese mixture
7.     Now slowly add in your cooled Salted Caramel Sauce.
8.     Refrigerate the Salted Caramel Cream Cheese frosting for an hr or so before use.

MMmmm....soak in all the 8" diameter X 5" height of this monster

Whilst I did realise this was going to add to everyone's waist line over the weekend... we were only sharing a slice each in the name of a milestone celebration!
Or maybe it was more of demolishing :)

{Last pic was on the fly from my phone :)}

4 comments so far

  1. That does look amazing!! Miam miam! x

    1. Thanks Emma! I still have some frosting leftover.... Time for mini cookie sandwiches :D

  2. Yum Mia, Queen of all that is pretty, thanks for the inspiration, I'll be giving this a bash at the weekend, yours in anticipation, Jo

  3. Hiya Jo!! Post a pic when you've baked it... I would love to see :)


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