Oatmeal Sandwich Cookies
Soft, chewy, and delightfully indulgent, these Oatmeal Sandwich Cookies deliver comforting homemade nostalgia with a touch of decadence. Featuring a buttery oatmeal cookie base with hints of warm cinnamon, these cookies are paired with a luscious, creamy vanilla filling that melts in your mouth. Perfect for satisfying dessert cravings or elevating your coffee break, this recipe blends the hearty texture of old-fashioned rolled oats with a smooth, frosting-like center for the ultimate treat. With just 20 minutes of prep time, these sandwich cookies are easy to whip up and make an irresistible choice for bake sales, lunchbox snacks, or family gatherings.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups powdered sugar
- 0.5 cup shortening
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Stir in the rolled oats until evenly distributed in the dough.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers still appear slightly soft. Allow the cookies to cool completely on a wire rack.
While the cookies cool, prepare the cream filling. In a mixing bowl, beat together the powdered sugar, shortening, milk, and vanilla extract until smooth and fluffy.
Once the cookies are cooled, spread a generous layer of the filling onto the flat side of one cookie and top it with another cookie to form a sandwich. Repeat with the remaining cookies.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 27.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 728.1 g | 265% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 426.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 412 mg | 32% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
