Lindt White Coconut Chewy Oatmeal Cream Pie Cookies

We had a little "Dads and Grads" party here this past Sunday in honor of our recent high school grad and the recent college grad and the dads in the family that we love so much.  It was our first party at our new home and I think it went well.  I wish my mom and step-dad could have joined us.  I missed them.

I didn't get any photos taken of the actual party and very few of the preparations for it. Can you believe that? We had a very sweet and very silly little monkey with us for a lot of the weekend and she pretty much stole the show. 

Pops and Granna were tag-teaming the entire time that she was here.  It was busy but so much fun.  

 

I was one tired puppy at the end of Sunday night!

We had a Mexican theme for the party which gave David a chance to break out the grill and make some fajitas.  We grilled chicken and steak and David made homemade flour tortillas for the first time since we moved North.

And I was a cookie-baking machine...

Not only did I make the Almond Peanut Butter Nutella Coconut Chocolate Chip Flourless Cookies that I told you about HERE and Lemon Cooler cookies...

which I may or may not tell you since they ended up being "not so newsworthy"; but, I made these babies....

 

These, my friends, are most definitely "news worthy".   I made Joanne's absolutely amazing Carrot Cake Cookies that she featured last week on her blog HERE.  You simply must go over there and get that recipe along with the thousands of other fabulous recipes she has featured there.   Oh.my.goodness.   You will be so glad that you did.  

Along with Joanne's amazing cookies, I made a cookie that I've been thinking about since I snagged one of those yummy bars from the house warming party at my stepson and daughter-in-law's house.  

I snagged it with this cookie in mind..... a Lindt White Coconut Chewy Oatmeal Cream Pie Cookie.  Well, I didn't think about the Oatmeal Cream Pie part until we tasted the Carrot Cake Cookies and David pronounced that we simply must sandwich some of that yummy cream cheese frosting in the middle of the oatmeal cookies....quickly!  I have to admit that he was right.  The cookies were pretty fabulous on their own; but, when we added the cream cheese frosting...which we had an abundance of because David and Connor and even Cass snagged some of the carrot cake cookies before I could get them frosted....it was the icing on the cake cookie.....

absolute.perfection

Run...don't walk....to the nearest store and grab one of those bars and make these cookies.  I am telling you that they are amazing. 

Lindt White Coconut Chewy 

Oatmeal Cream Pie Cookies 

Adapted from Scarpetta Dolcetto 

and Eats Well With Others

Cookies:

• 12 Tbsp (1 1/2 sticks) unsalted butter, room temperature
• 1 C light brown sugar, packed
• 1/2 C granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 C old-fashioned oats (not quick-cooking or steel-cut)
• 1 C all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 Tbsp whole milk
• 1 Lindt Excellence White Coconut bar, coarsely chopped

Cream Cheese Frosting:

• 8 oz cream cheese
• 5 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 1/2 cups confectioner's sugar
• 1 teaspoon fresh lemon juice

Frosting Directions:

Combine cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well-combined and smooth, about 2-3 minutes.  Mix in vanilla.  Gradually beat in confectioner's sugar until totally incorporated.  Increase the speed and beat until smooth.  Mix in lemon juice.  Refrigerate for at least 30 minutes.
 

Cookie Directions:

With a mixer, cream the butter and sugars together until light and fluffy, about 5 minutes.  Add the egg and vanilla and mix to combine, scraping down the sides of the bowl as needed.  In a medium bowl, mix the flour, oats, salt and baking soda.  Add to the mixing bowl and combine.  Add the coarsely chopped White Coconut bar and mix well.

Refrigerate the dough for at least half an hour or until cool to the touch. Meanwhile, preheat oven to 350 degrees and line your baking sheets with parchment and set aside.  Shape dough into generous tablespoon-sized rounds and flatten slightly.  Place 2" apart on the baking sheet and bake about 10-12 minutes until they are well browned and the centers are set.  Once the cookies have cooled, generously spread cream cheese frosting on the bottom of the cookie and sandwich one of equal size with it.  Enjoy!

This post is being linked up with Delectable Tuesday, Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, What's Cooking Wednesday, Whatcha Makin' Wednesdays, Savory Sunday, and Miz Helen's Full Plate Thursday.

Thanks so much for stopping by!  I hope you have a wonderful week!