These Banana-Oatmeal Sandwich Cookies with Blueberry Cream Cheese Frosting have all the familiar flavors of breakfast packaged into one decadent treat. Soft, chewy, and slightly spiced, these cookies hold up perfectly to all fillings.
Banana-Oatmeal Sandwich Cookies
Makes about 16 sandwich cookies
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- ¾ cup (171 grams) mashed ripe banana (about 2 large bananas), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- 1¾ cups (219 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) cornstarch
- 1½ teaspoons (4.5 grams) kosher salt
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 gram) ground ginger
- 2¾ cups (275 grams) old-fashioned oats
- Blueberry Cream Cheese Frosting (recipe follows)
- Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg. Add banana and vanilla bean paste; beat until combined.
- In a medium bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon, and ginger. Add flour mixture to butter mixture all at once; beat at medium-low speed until nearly combined, stopping to scrape sides of bowl. Add oats, and beat just until combined. Scoop dough by 2 tablespoonfuls (about 36 grams each), and roll into balls. Place at least 1½ inches apart on prepared pans. (Your hands will get a bit messy, but it will be worth it.)
- Bake, one batch at a time, until edges and tops are just set and centers still seem slightly underdone, 8 to 10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
- Place Blueberry Cream Cheese Frosting in a large pastry bag fitted with a medium French star piping tip (Wilton No. 199). Pipe frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of frosting. Serve immediately.
PRO TIP: A large (3½- to 4-inch) round cutter can be used to form still-warm cookies into a more circular shape, if desired. Place cutter around 1 cookie; gently move cutter in a circular motion while making contact with edges of cookie until desired shape is reached. Repeat as needed.
Blueberry Cream Cheese Frosting
Makes about 2 cups
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.5 grams) vanilla bean paste
- 2½ cups (300 grams) confectioners’ sugar
- ¼ cup (12 grams) freeze-dried blueberries, finely crushed (see Note)
- 4 tablespoons (72 grams) blueberry preserves
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until smooth and well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Beat in salt and vanilla bean paste. With mixer on low speed, gradually add confectioners’ sugar and blueberries, beating just until combined. Beat in preserves. Increase mixer speed to medium; beat until fluffy and any large preserve pieces are broken down, 1 to 2 minutes, stopping to scrape sides of bowl. Use immediately.
Note: To finely crush whole freeze-dried blueberries, place in a small resealable plastic bag and pound with a rolling pin.