Oatmeal Sandwich Cookies Recipe

Introduction

Oatmeal sandwich cookies combine the hearty texture of rolled oats with a rich, creamy buttercream filling. These cookies offer a delightful mix of chewy and smooth, perfect for an afternoon treat or special dessert.

Ingredients

• 1 cup butter (softened)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar (natural cane sugar recommended)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (such as Redmond Real Salt)
• 1 teaspoon cinnamon (optional)
• 3 cups quick or old fashioned rolled oats (old fashioned preferred, e.g., Bob’s Red Mill)
• Sprinkle of flaky sea salt (optional)
• For the buttercream:
• 15 tablespoons butter (softened)
• 3/4 cup light brown sugar (packed)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons half and half or whole milk
• 2 tablespoons pure maple syrup
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F and line a cookie sheet with parchment paper. In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon if using. Set this dry mixture aside.
2. Step 2: In a mixer bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium-high speed, scraping the sides as needed.
3. Step 3: Add eggs one at a time, beating well after each addition, about 1 minute each. Mix in the vanilla extract.
4. Step 4: Gradually add about half a cup of the flour mixture at a time to the mixer on low speed, scraping down the bowl once to combine fully. Once incorporated, add the rolled oats and mix until just combined.
5. Step 5: Using a medium scoop, portion dough balls onto the prepared baking sheets. Refrigerate the dough balls for 10-15 minutes before baking.
6. Step 6: Bake for 10-12 minutes until the edges turn golden. Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. Optionally, sprinkle with flaky sea salt while still warm.
7. Step 7: For the buttercream, place softened butter and brown sugar in a mixer bowl. Beat on medium-high for 2-3 minutes. Let the mixture rest 10-15 minutes to allow the sugar to melt into the butter. If gritty, beat again for 1-2 minutes and rest again.
8. Step 8: Add powdered sugar and mix on low until combined. Slowly add half and half, maple syrup, vanilla, and salt while mixing, then increase speed to medium-high. Beat for 3-5 minutes until the mixture is light, fluffy, and creamy. Adjust cream quantity by teaspoon if too thick.
9. Step 9: To assemble the sandwich cookies, scoop a generous portion of buttercream onto the bottom of one cookie. Top with a similar-sized cookie, bottom side down, pressing gently to spread the frosting evenly to the edges. Wrap each sandwich in plastic wrap.

Tips & Variations

• Use old-fashioned oats for a chewier texture, but quick oats work if pressed for time.
• Adding cinnamon to the dough enhances warmth and depth of flavor.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.
• Sprinkle flaky sea salt on cookies before baking to balance sweetness.

Storage

Store sandwich cookies in an airtight container or bag in the refrigerator for up to 3 days. For longer storage, freeze up to 2 months. Before serving, let frozen cookies come to room temperature for about an hour to soften the buttercream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, old-fashioned oats provide a chewier texture and are preferred, but quick oats will work if you’re short on time.

How do I keep the buttercream smooth and not gritty?

Beating the butter and sugar mixture well and allowing it to rest helps sugar crystals dissolve. If gritty, keep beating on medium to high speed for several minutes, scraping the bowl periodically, until smooth and creamy.

Oatmeal Sandwich Cookies Recipe

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4.5 from 112 reviews

Delicious homemade oatmeal sandwich cookies made with soft, buttery oatmeal cookies filled with a creamy maple buttercream frosting. These cookies combine the comforting flavors of cinnamon and oats with a rich, sweet filling, perfect for an indulgent treat or sharing with friends and family.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: Approximately 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Cookies

• 1 cup butter (softened)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar (natural cane sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (Redmond Real Salt)
• 1 teaspoon cinnamon (optional)
• 3 cups quick or old fashioned rolled oats (old fashioned, Bob’s Red Mill)
• Sprinkle of flaky sea salt (optional)

Buttercream Filling

• 15 tablespoons butter (softened; 1 tablespoon shy of 2 cubes)
• 3/4 cup light brown sugar (packed)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons half and half or whole milk
• 2 tablespoons pure maple syrup
• Pinch of salt

Instructions

1. Prepare dry ingredients: In a medium mixing bowl, whisk together the flour, salt, baking soda, and cinnamon if using. Set aside.
2. Cream wet ingredients: In a mixer bowl, place softened butter and sugars. Beat on medium-high for 2-3 minutes until light and fluffy, scraping down the sides once or twice. Add eggs one at a time, beating well after each addition for about a minute. Mix in vanilla extract.
3. Combine wet and dry ingredients: Add flour mixture in batches (about 1/2 cup at a time) on low speed until combined. Scrape down sides once, then add oats and mix until incorporated.
4. Scoop and chill dough balls: Using a medium scoop, place dough balls on parchment-lined baking sheets. Refrigerate for 10-15 minutes before baking.
5. Bake the cookies: Preheat oven to 350°F. Bake cookies for 10-12 minutes until edges are golden. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt.
6. Prepare the buttercream filling: In a mixer bowl, beat softened butter and brown sugar on medium-high for 2-3 minutes. Let the mixture rest for 10-15 minutes to allow sugar to begin dissolving. If still gritty, beat again for 1-2 minutes and rest a few more minutes.
7. Add remaining filling ingredients: Add powdered sugar and mix on low until combined. With mixer on low, add half and half (or milk), maple syrup, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 3-5 minutes until light, fluffy, and creamy. Add extra cream if too thick. Beat longer if gritty to break down sugar crystals.
8. Assemble sandwich cookies: Spread a generous amount of buttercream onto the flat side of one cookie. Place a similar sized cookie on top, flat side down, gently pressing to spread filling to edges. Wrap each cookie in plastic wrap.
9. Store and serve: Store sandwich cookies in an airtight container or bag in the refrigerator for up to 3 days, or freeze for up to 2 months. Allow to come to room temperature for about an hour before serving for best flavor and texture.

Notes

• Using old fashioned oats gives a chewier texture; quick oats can be used for a softer cookie.
• Optional cinnamon adds warm spice but can be omitted for a milder oat flavor.
• Chilling dough before baking helps the cookies maintain shape and improves texture.
• Buttercream frostings may initially be gritty; resting and additional beating helps smooth out texture.
• Flaky sea salt sprinkled on cookies before frosting enhances flavor with a subtle salty crunch.
• Allow frozen cookies to thaw completely at room temperature before serving to enjoy best texture and flavor.

Keywords: oatmeal cookies, sandwich cookies, buttercream frosting, maple buttercream, chewy cookies, homemade cookies, fall desserts