Oatmeal Pecan Sandwich Cookies with Bittersweet Chocolate Ganache

Oh my goodness…I don’t even know where to begin with these amazing cookies.  I sit here with 2 cookies shoved in my mouth and chocolate all over my fingers (consequently the keyboard as well).  I could literally take a long luxurious swim in the ganache…it’s that good.  For those who haven’t enjoyed the marvel of ganache, it is a wonderfully sinful indulgence. 

Okay…let me backtrack a bit.  I’m getting a little ahead of myself here as my mind is lost in the land of chocolate euphoria.

The oatmeal cookie:  Life’s most simple yet versatile cookie (in my opinion).  It is almost foolproof and is an absolute favorite in our house.  The options for different flavor combinations are just about endless.  You can add a multitude of ingredient combinations to achieve a completely unique cookie: chocolate chips, an assortment of nuts, coconut, peanut butter, spices etc.  My usual combination comprises of chocolate chips and either pecans or walnuts.  This time however, I chose to maintain a more unadorned cookie by adding only pecans as I wanted to also showcase the flavor of the chocolate ganache.  Let me just say…it was a good decision.  The texture of these cookies is amazing.  The oatmeal cookie has a chewy texture and a wonderful cinnamon and toasted pecan flavor.  Just when you think you’ve met heaven, your teeth sink into the decadent chocolate ganache within…oh my.

Oatmeal Pecan Sandwich Cookies with Bittersweet Chocolate Ganache:          {Print Recipe}

Oatmeal Cookies:

Yields:  48-1 ½” sandwich cookies

1 cup butter, softened

1 cup packed brown sugar

½ cup white sugar

2 eggs

2 tsp vanilla extract

1 ½ cups all-purpose flour

½ tsp baking soda

2 tsp ground cinnamon

½ tsp salt

3 cups old-fashioned oats

1 cup pecans, toasted and chopped

Preheat the oven to 325 degrees F.

Place the pecans on a foil lined cookie sheet and bake for about 8-10 minutes until golden brown (keep a carefully eye out so they don’t burn).  Remove from the oven and let cool completely before chopping.

In a mixer fitted with a paddle attachment, cream together the butter, brown and white sugar until fluffy.  Beat in the eggs one at a time, then add the vanilla.  Combine the flour, baking soda, salt and cinnamon together in a separate bowl then mix into the creamed mixture.  Mix in the oats and nuts until just blended.  Drop by teaspoonfuls onto ungreased (or parchment lined) cookie sheets about 2 inches apart.

Bake for about 12-15 minutes rotating from front to back and top to bottom in the oven.  Cool cookies on a wire rack.  Make sure the cookies are completely cooled before filling with the chocolate.

Bittersweet Chocolate Ganache filling:

4 ounces bittersweet or semisweet chocolate, chopped
½  Tbsp unsalted butter, softened
½  cup heavy cream

Place the chopped chocolate and butter in a medium bowl. Heat the heavy cream in a saucepan until it just comes to a boil and pour it over the chocolate and butter. Allow the mixture to sit for a few moments, then whisk until smooth and glossy. Allow the ganache to cool, whisking it occasionally, until it is firm enough to spread (about 30 minutes).  Either pipe onto the cookies or spread with a knife.

Enjoy! xoxo