Breakfast: Oatmeal-Coconut Sammies

try these oatmeal sandwich cookies with coconut and raisins for a sweet treat

This recipe includes superfoods such as:

Cinnamon

Health benefits of Oatmeal-Coconut Sammies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
5 sticks unsalted butter, at room temperature, divided
2 cups granulated sugar
1 cup brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 1/2 cups old-fashioned rolled oats, (not quick cooking)
1 cup sweetened flaked coconut, toasted
1 cup golden raisins
1/4 cup turbinado sugar, for sprinkling
1 stick butter, at room temperature
2 cups confectioners' sugar
1/4 cup whole milk

Instructions

For the cookies: Position a rack in the lower third of the oven and preheat the oven to 350 °F. Line two cookie sheets with parchment paper.
Sift together the flour, baking soda, cinnamon, salt, allspice and cloves in a medium mixing bowl and set aside.
Cream 4 sticks of butter and brown and granulated sugars in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand-held mixer) on medium speed until light in color, 3 to 5 minutes. Add the eggs and 1 teaspoon vanilla, and beat until fluffy, 1 to 2 minutes. Mix in the oats until just combined.
Add the dry ingredients in thirds until just combined, for no more than 2 minutes. Sprinkle in the toasted coconut and raisins and stir until just combined.
Scoop the dough onto the prepared cookie sheets with a large ice cream scoop, leaving 1 inch between each cookie to ensure even baking. Lightly tap down each cookie with the palm of your hand and sprinkle with just a pinch of turbinado sugar. Bake for 8 to 10 minutes in the middle of the oven, rotating the sheet half way through the baking time for even doneness.
For the filling: Cream 1 stick of butter on medium speed until light and fluffy, 2 to 3 minutes. Add 1 cup of the confectioners' sugar, milk and 1 teaspoon vanilla, and mix on low speed until smooth and creamy, 1 to 2 minutes. Add the second cup of sugar while mixing on low speed until the filling reaches the desired light and fluffy consistency, 2 to 3 minutes.
To sandwich the cookies: Put a dollop of filling (about 1 tablespoon) on the bottom of one cookie and place the other cookie right side up on top. Repeat with the remaining cookies.