How many of you this holiday season have baked cookies to give away? I certainly have, between the FB Cookie Swap, mailing some to friends who live far away (in the US), and bringing some in for coworkers. Quite frankly, I love it. I can try new recipes then give most of the calories away. Plus I sent cookies to friends I have never baked for before. Isn’t the post office great? :D This year, McCormick and Kim Ima, cookie-sharing expert and author of the new “The Treats Truck Baking Book,” worked together to create delicious new cookies for Christmas. I made for you some Nutty Oatmeal Ginger Cookie Sandwiches.

Making the Nutty Oatmeal Ginger Cookie Sandwiches was a change of pace for me because I rarely enjoy eating oatmeal cookies. One lady at work isn’t a fan of chocolate, so I was hoping she’d like these. And she did. Even chocolate lovers like me enjoyed the ginger cookies. My favorite part was the nuttiness the cookies had from the pecans and oatmeal. I wouldn’t mind making these again as individual cookies and not paired with the filling (although the filling was good too!) My concern I had with the recipe is the yield. It said 12 sandwich cookies, but the recipe used 2 sticks of butter and 2 eggs. I cut the recipe in half and still got 12 sandwich cookies. It doesn’t specify how big to make the cookies, and I used my 2-inch cookie scoop.

This holiday season, McCormick and Kim want to give one lucky reader a copy of Kim’s book and few ingredients needed to make Kim’s special Christmas recipes.

Giveaway is now closed! Congrats goes out to The Home Cook with her comment: “I follow you on twitter @tasteofhomecook”


Nutty Oatmeal Ginger Sandwich Cookies

Nutty Oatmeal Ginger Sandwich Cookies

Yield: 12

Nutty Oatmeal Ginger Cookies


  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 Tbsp sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups old fashioned oats
  • 1/2 cup chopped pecans

Ginger Buttercream Filling

  • 2 Tbsp butter, softened
  • 1 1/2 cups powdered sugar
  • 2 Tbsp milk
  • 1/4 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger


  1. Preheat oven to 350°F. Mix flour, baking soda, salt, cinnamon and nutmeg in large bowl. Set aside.
  2. In a large bowl, beat butter and sugars until light and fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir in oats and pecans. Drop dough by rounded tablespoons onto two greased cookie sheets. Bake 12 to 14 minutes or until lightly browned. Cool 1 minute before removing to wire racks. Cool cookies completely.
  3. Meanwhile, make the filling. In a medium bowl, beat butter until light and fluffy. Gradually beat in sugar then add milk and vanilla. Add cinnamon and ginger; beat until well blended.
  4. To assemble the cookies, spread about 2 tablespoons of the filling on the flat side of 1 cookie. Top with a second cookie. Repeat with remaining cookies and filling.

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Source: McCormick