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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/oatmeal-sandwich-cookies-recipe/