These oatmeal sandwich cookies remind me of being a kid. They are soft, chewy oatmeal cookies with a sweet, creamy filling in the middle.
They're perfect for lunchboxes, afternoon coffee breaks, or whenever you're craving something comforting and homemade. If you want something on the fruity side, why not try this Easy Pineapple Upside Down Sugar Cookies recipe?
Jump to:
Video Instructions
Try These Soft Oatmeal Sandwich Cookies
If you enjoy original oatmeal cookies, this cookie recipe goes one step further. What I love most about these cookies is that they stay soft for days. I personally think they're even better the next day when the filling has had time to soak into the cookies a little.
Why You’ll Love It
- Soft and chewy: The oatmeal cookies are soft with a nutty aroma and not doughy.
- Perfect Texture: You get a creamy filling between the cinnamon oatmeal cookies.
- Great make-ahead treat: They taste even better the next day, so you can make a double batch in advance.
Ingredients
- Old-fashioned rolled oats: These old-fashioned oats give the cookies their chewy texture. I wouldn't swap them for instant oats or quick oats, as you won’t get the same texture.
- Brown sugar: One of the secrets to soft oatmeal cookies. I prefer using light brown sugar because it gives them a deeper flavor than white sugar.
- Butter: You need this for the rich flavor in both the cookies and filling. You can use Vegan butter instead.
- Cinnamon: Adds taste and makes the cookies smell incredible while baking.
- Powdered sugar: This is what gives the filling its smooth, fluffy texture.
How to Make Oatmeal Sandwich Cookies
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until creamy, or you can use a hand mixer with a paddle attachment.
3. Fold in the egg and pure vanilla extract, mixing on a medium-high speed until smooth.
4. Whisk in the dry ingredients of flour, oats, baking soda, cinnamon, and salt until a thick dough forms.
Tip: Use a wooden spoon, a teaspoon, or a rubber spatula to make sure you do not miss any flour mixture at the bottom of the bowl, or on the sides.
5. After mixing the cookie dough, let it rest for a couple of minutes (around 10 minutes) before using a spoon to scoop it out.
6. Scoop tablespoon-sized portions onto the baking sheets and flatten slightly.
7. Bake for 10 - 12 minutes until the edges are lightly golden brown, but the centers still look slightly soft.
8. Let cool completely on a wire rack or on the baking cookie sheet or tray.
9. In a medium bowl, beat butter until smooth. Add powdered sugar and milk. Whip the frosting until light and fluffy.
10. Roll 16 balls of filling with your hands. Place one in the center of a cookie and top with a second cookie, gently pressing until the filling spreads close to the edges.
11. Serve immediately or store for later.
Try these Easy Homemade Ferrero Rocher Truffles for a smooth, chocolatey bite with a nutty crunch.
Cooking Tips
- Don't overbake the cookies. They should still look slightly soft in the center when you remove them from the oven.
- Let the cookies cool completely before adding the filling.
- If the filling feels too soft, chill it for 10 to 15 minutes before assembling.
You might also enjoy these Delicious Pistachio Cream Chocolate Chip Cookies for a soft, indulgent treat.
What Can You Serve With This?
- Coffee
- Cold milk
- Chai tea
- Vanilla ice cream
- Hot chocolate
You might also enjoy this German Plum Cake Pflaumenkuchen With Fresh Plums for a simple, traditional bake.
FAQs
Absolutely. I like adding about ½ cup of raisins when I want a more traditional oatmeal cookie flavor. Chopped dried cranberries work well, too.
Yes. The cookies are delicious on their own and stay soft for several days.
Yes. I prefer freezing the cookies without the filling, then assembling them once thawed for the freshest texture.
Recipe
Oatmeal Sandwich Cookies
Ingredients
For the Oatmeal Cookies
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
For the Filling
- ⅓ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, beat butter, brown sugar and granulated sugar until creamy.
- Add egg and vanilla, mixing until smooth.
- Stir in flour, oats, baking soda, cinnamon, and salt until a thick dough forms.
- After mixing the dough, let it rest for 10 minutes before scooping.
- Scoop tablespoon-sized portions onto the baking sheets and flatten slightly
- Bake for 10 - 12 minutes until the edges are lightly golden, but the centers still look slightly soft.
- Let cool completely.
- Beat butter until smooth. Add powdered sugar and milk. Whip until light and fluffy.
- Roll 16 balls of filling with your hands. Place one in the center of a cookie and top with a second cookie, gently pressing until the filling spreads close to the edges.
- Serve immediately or store for later.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 10 - 12 minutes.Taste & Texture
Soft and chewy oatmeal cookies with warm cinnamon flavor and a smooth, creamy filling.Storage, Freezing & Reheating
- Fridge: Store assembled cookies in an airtight container for up to 4 days.
- Freezer: Freeze unfilled cookies for up to 2 months.
- Best Serving Tip: Let refrigerated cookies sit at room temperature for 10 minutes before serving.
Serving Recommendations
I love these with a cup of coffee or a glass of cold milk. They also make a great addition to holiday cookie trays and dessert platters.Recipe Variations and Substitutions
- Oats: I wouldn’t substitute this with anything else other than rolled oats.
- Filling: Add a little raisins, dried cranberries, chopped pecans, maple extract, or even marshmallow fluff.
- Milk: Adjust slightly if you want a thicker or softer filling.
Proper Storage Tips
- Store in an airtight container.
- Place parchment paper between layers if stacking.
- Keep refrigerated if filled.
Pro Tips
- Let the dough rest before baking.
- Bake one tray at a time for the most even results.
- Don't overbake if you want that soft bakery-style texture.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Leave a Reply