Soft Oatmeal Sandwich Cookies
These Soft Oatmeal Sandwich Cookies are the ultimate nostalgic treat
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed brown sugar dark or light
- ½ cup granulated sugar
- 2 large eggs room temp
- 1 tbsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- Optional: ½ cup raisins or dried cranberries
For the Filling:
- ½ cup 1 stick unsalted butter, softened
- 2 cups powdered sugar sifted
- 1 tsp pure vanilla extract
- 1 –2 tbsp heavy cream or coconut cream
- Pinch of salt
Instructions
Prep & Preheat
- Bring butter and eggs to room temp.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment or silicone mats.
Make the Dough
- Cream butter + sugars for 3–4 min (light & fluffy).
- Add eggs one at a time, then vanilla.
- In another bowl: whisk flour, baking soda, cinnamon, salt.
- Slowly add dry mix to wet. Don’t overmix.
- Fold in oats (and dried fruit, if using).
Scoop & Bake
- Use 1 tbsp scoop for dough balls.
- Roll and flatten slightly on sheet.
- Bake 10–12 min, rotating halfway.
- Let cool 5 min on tray, then move to rack.
Make the Filling
- Beat butter until smooth.
- Gradually add powdered sugar.
- Mix in vanilla, salt, and cream until spreadable.
- Beat until light and fluffy (2–3 min).
Assemble
- Pair cookies by size.
- Spread or pipe filling onto one cookie.
- Top with another cookie and gently press.
- Optional: roll edges in mini chips, nuts, or sprinkles.
- Let rest 30 min before serving.
Notes
- Customize It: Add raisins, cranberries, or a splash of maple extract.
- Dairy-Free Option: Use plant butter and coconut cream.
- Gluten-Free: Sub with 1:1 GF flour blend with xanthan gum.
- Storage: Store in an airtight container at room temp for up to 4 days. Freeze unfilled cookies up to 2 months.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 37gProtein: 3gFat: 14gFiber: 2gSugar: 22g
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