Recipe and video credit Karlee Flores


For the Bob's Red Mill cookie dough:
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1 cup Butter, room temperature
  • 2 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • 3 tablespoons hot Water
  • 1 teaspoon Baking Soda
  • 2 1/2 cups Organic All-Purpose Flour
  • 2 cups Quick Oats
For the Oregon Fruit Products Cherry filling:


For the cookie:
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the flour, quick oats, baking powder, salt, and cinnamon. Set aside.
  3. In a standing mixer, cream brown sugar, sugar, butter, and vanilla extract until pale, about 3-5 minutes. Add eggs one at a time mixing until combined. Add dry ingredients and mix just until combined. Dissolve the baking soda and hot water, then add to the bowl and mix on medium speed for 1 minute.
  4. Using a small cookie scoop or 2 tablespoons of dough onto parchment-lined baking sheets at least 2 inches apart. Bake for 9-11 minutes just until the cookies are no longer shiny. Let the cookies come to room temperature while making the filling.
For the filling:
  1. In a small saucepan over medium heat, whisk flour, milk and cherry liquid together, stirring constantly, until thickened into a paste. Remove from heat, cover and let come to room temperature.
  2. Cream the butter and sugar together until fluffy and white, about 5-10 minutes. Add in the cooled paste mixture and continue to whip for another 3-5 minutes or until a light, fluffy cream appears. Add in the cherries and mix.
  3. Using a piping bag or spoon, spread about 2 tablespoons of the filling onto the bottom of a cookie, sandwich the second cookie on top and press to adhere. Enjoy!


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