Some days I feel like I’m photographing a food porn commercial. Like, there is SERIOUSLY SOMETHING ILLICIT ABOUT WHAT I’M DOING AND I CAN’T FIGURE OUT WHAT IT IS.
Does anybody else ever feel this way?
I am pretty sure my neighbors feel this way about what I do all the time.
Last week, while I was slathering some gorgeous coconut whipped filling on these amazing Biscoff oatmeal cookies (more on that in a second), my upstairs neighbor walked by my front apartment window. Now of course, I had thrown the curtains and shades wide open because I was photographing and needed light (duh), so I decided to do the neighborly thing by wiping my cream-smudged hand on my pants and waving.
Like hiya, neighbor!
I thought his eyes were going to pop out of his head like a freakin’ roll of bubble wrap–I am not even kidding you. He turned tail and actually ran up the stairs. (Sadly, kind of like this.)
Away from his psycho downstairs neighbor who likes to perch precariously on bar stools in the middle of her apartment and stick her expensive camera into a bunch of cream-laden cookies……..which is apparently what I am now.
Just a psycho illicit food porn junkie.
It’s funny how little I notice now that food blogging is such a niche of its own and not something with which everyone is well acquainted, i.e. neighbor man who thinks I’m crazy. Now that basically everyone I know IRL knows I keep a baking blog, I’m amazed (in a good way) at how many times a day I still get asked questions like:
“So how do you find time to blog–aren’t you supposed to be like a grad student or something?” (Me: Less Facebook and nix on the Netflix. And sleep. And dating. And life in general.)
“Cool, so I guess you must be pretty financially secure to buy so many cute baking supplies and stuff, huh! *laughs wittily*” (Me: ….No. Impoverished grad students are still impoverished grad students.)
“Soooo…….what does having a “baking blog” even mean?” (Me: High sugar tolerance and a ton of self-control?)
Speaking of having no self-control whatsoever, I ate about 3 of these Biscoff spread inspired oatmeal chocolate chip cookie pies with whipped coconut milk filling before I could get my cream-criminated fingers off them to photograph!.
(Incidentally, Biscoff’s Facebook page shared my smashing recipe for gingerbread Biscoff coffee cupcakes last week, which got me very excited–I’ve been hoping to work with them for a long time now!)
These cookie sammies are cinnamony Biscoff spread meets chewy oatmeal cookie collides with perfectly toned coconut slams into whoopie pie which makes little babies with ice cream sandwiches.
Did you catch all that?
I handed out entire batches of these cookie pies to multiple groups of friends, and every single one of them made a point of coming back to me and telling me they were delicious. I had leftover whipped coconut milk frosting from this amazing coconut poke cake so I used that as a base for my filling. The great thing is that you can make these pies the day before, toss them in the fridge, and pull them out the next day to bring wherever you’re headed–and I find that the flavor intensified after a day or two chilled.
And of course, it doesn’t hurt that while you keep them in your fridge for an extra few days, you can always grab a few to taste test–you know, for freshness and quality and stuff…..
….Because that’s what being a baking blog blogger is all about, right? 🙂
Print this recipe–and don’t miss my favorite recipe links from this week, which I’ll post on Friday!
Happy cookie pie-ing,
What do you think: how many people in your life understand your/our obsession with food blogs?
Biscoff Oatmeal Cookie Pies with Whipped Coconut Filling
A soft, chewy, and incredibly moist collision of whoopie pie meets ice cream sandwich! These decadent, slightly cinnamony (Biscoffy) cookies taste wholesome and make the perfect gift for visitors. Leave them in the fridge overnight for an even more impressive, developed coconut & cinnamony flavor!
Ingredients
For the cookies:
- 1/2 cup butter or margarine, softened
- 1/2 cup Biscoff spread or cookie butter, slightly melted in microwave
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1 3/4 cups quick-cooking oats
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the coconut filling:
- 1/4 cup milk
- 1 tablespoon flour
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup butter or margarine, softened
- 1 tablespoon cream of coconut (optional)
- 1/3 cup sweetened coconut flakes
Instructions
For the cookies:
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
- In a large mixing bowl, cream together butter, slightly melted Biscoff spread, and both sugars until smooth and fluffy.
- Mix in egg and vanilla.
- Add flour, oats, baking soda, cinnamon, nutmeg, and salt, and stir in until just incorporated. Gently fold in chocolate chips.
- Drop by rounded spoonfuls (approximately 1 1/2 inches in diameter) on cookie sheet, spaced 2 inches apart. Bake in preheated oven for 12-14 minutes, until the edges have set and the center is still fairly soft. Remove sheet from oven and allow cookies to continue "baking" on stovetop for another five minutes before removing them to a cooling rack.
- To assemble: Spread coconut filling (instructions below) on one cookie and smush another cookie on top. Presto! Instant cookie pie.
For the coconut filling:
- In a medium pot or saucepan, bring milk, flour, and sugar to a boil. Boil for 5 minutes without stirring, then turn off heat and add vanilla. Cool mixture completely, to room temperature. You can place the pot (on a potholder) in the freezer to speed up this process--just make sure it does not overcool.
- In the meantime, whip butter with an electric mixture until light and fluffy, about 5 minutes. Add cream of coconut and beat for another minute. Add cooled milk mixture and beat for another 5 minutes, until completely smooth.
- Fold in sweetened coconut flakes and refrigerate until ready to frost cookies.
These look absolutely incredible!!! YUM!! You’re so talented and your posts never cease to make me drool! Thanks for sharing (:
Aww, *thank* you, Brenda! I love your work as well so I’m super ecstatic that you’re enjoying yourself here. Have a fantastic rest of the week and see you around!
Hope you score a Biscoff gig! These cookies look wonderful — thanks.
Haha, thanks! They were scrumptious, John. Hope the weather in St. Louis is treating you well!
They look amazing and incredibly delicious.
Thanks, T.R.–I appreciate it! Have a fantabulous rest of your week 🙂 great seeing you.
My friends find it hilarious that I have to take pictures of all the baked goods before I eat them. They’ll all be ready to tuck in and I will go: NOOO WAAIIITTT!!!
It’s a good thing I have a blog on baking and not on cooking, otherwise all my meals will be cold..
And these cookies look amazing. again. Thanks for sharing!
Omggg Marcella, your comments are always HILARIOUS! I was seriously just thinking about how doomed I’d be if I tried to keep a cooking blog (although ice cream and other meltable desserts still scare the bejeezus out of me when it comes to doing photoshoots). Thanks for stopping by again, it’s always so lovely to hear from you! 🙂 by the way, I don’t see a link to your blog. What’s your URL again? (Silly of me to forget, sorry!)
Oh yum! These look awesome! Coconut frosting is severely underrated, I slathered it on some nutella chocolate chip cookies once and it was heavenly… I will have to try this one out!
Oh. My. Gosh. That sounds SO good right now–we definitely need to team up and spread the coconut frosting gospel! But on nutella CCC….that sounds over the moon. Thanks for filling me in on that idea, Erica, I love it!
I hope Biscoff wants to work with you and will send you crates of free product! Ala, these are some of the food porniest photos I’ve ever seen. Don’t worry – that’s totally a compliment! Your photos and GIFs are absolutely gorgeous. And your neighbour is an idiot. If I were him, I would’ve invited myself in and helped myself to these cookie sandwiches!
Food porniest–hahaha thanks Nancy! My neighbor acted out the same scene again yesterday afternoon when I was shooting some half-eaten raw choco-balls…I think I even saw an eyebrow shoot up. And fingers crossed about Biscoff! I have a funny story to tell you about that….when we meet up tonight! *squee*
Love your animated pics and the recipe. Will come back soon for more. Keep up your good work!
Thank you so much, Riya! I’m glad you’re enjoying yourself and will definitely look forward to seeing you around. Have a fabulous weekend!
These can’t be real!!! They look too good to be true!!!
Thankfully, they’re as amazing in taste as they are in looks 😀 Thank you, Rachel–it’s great to see you around again! Have a great weekend!
Oh my! These are so divine!! <3
Thanks so much, Jhuls! Great to see you again, have a fantastic week <3
Wow, totally irresistible!!! You’ve done it again, Ala!
[…] recipe from Wallflour Girl; frosting from […]
This looks so good! Do you use the filling in any other recipes?
Hey Suzanne! I personally haven’t, but I’m sure this would go great with any kind of cookie sandwich!
Thanks for sharing! Does it keep long?
Hey Vanessa! I keep these stored in an airtight container for up to 3 days. (Longer than that and the cookies tend to get soft due to the filling!) You can also make these first and fill before serving to keep them longer.
I am planning on making for thanksgiving. Was going to double recipe using half with coconut filling, other half with ? Looking for a suggestion (we have someone who is allergic to coconut :()
Hey Anne! Perhaps you could try just a standard whoopie pie filling (so omitting the coconut cream and shredded coconut). Always a good way to go!
Hi! I know this is an old recipe but do you remember the yield for the filling? I feel like I may have done something wrong 😬 maybe I am putting too much filling for each cookie?
Hello! Sorry for the late reply here–I don’t have the exact yield, but having plenty of leftover isn’t necessarily unusual. The filling does tend to be slightly runny but boiling without stirring, allowing it to cool completely, and then really whipping the butter should help with the consistency. Hope this helps!
Is there a missing ingredient for the filling? I made it as the directions asked and it came out really soupy/wet still…
Hello! Sorry for the late reply here–I don’t have the exact yield, but having plenty of leftover isn’t necessarily unusual. The filling does tend to be slightly runny but boiling without stirring, allowing it to cool completely, and then really whipping the butter should help with the consistency. Hope this helps!