Description
Homemade oatmeal sandwich cookies blend comfort with sweet nostalgia, delivering classic bakery charm right from your kitchen. Creamy filling nestled between delicate oatmeal layers promises a delightful treat you’ll savor with each delectable bite.
Ingredients
Scale
Oatmeal Sandwich Cookies Ingredients:
Main Ingredients:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 cup (2 sticks/226 grams) butter, softened
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
Binding and Flavoring Ingredients:
- 2 eggs (or 2 flax eggs: 2 tablespoons flaxseed meal + 5 tablespoons water)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Leavening and Seasoning:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling Options:
Vanilla Buttercream:
- 1/2 cup (1 stick/113 grams) butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 tablespoons milk
Cream Cheese Frosting:
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (1/2 stick/57 grams) butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Organize baking workspace by preheating oven to 350°F (175°C) and lining baking sheet with parchment paper.
- Create creamy base by thoroughly mixing softened butter with brown and granulated sugars until achieving a light, airy texture.
- Incorporate eggs and vanilla extract into butter mixture, blending until ingredients are completely unified.
- Separately combine flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt in a clean mixing bowl.
- Gently fold dry ingredients into wet mixture, stirring carefully to prevent overmixing and maintain cookie dough’s delicate structure.
- Use a cookie scoop to distribute uniform rounds of dough onto prepared baking sheet, ensuring adequate spacing between each cookie.
- Bake cookies for 10-12 minutes, watching for golden edges and slightly firm centers as indicators of perfect doneness.
- Allow cookies to cool completely on baking sheet, then transfer to wire rack for additional cooling.
- Prepare smooth filling by whipping butter (or cream cheese) with powdered sugar and vanilla extract until achieving a silky, spreadable consistency.
- Adjust filling texture by adding milk in small increments if needed for optimal spreadability.
- Carefully sandwich filling between two cooled cookies, pressing gently to create a delectable oatmeal sandwich cookie.
Notes
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create a thicker, chewier cookie.
- Use old-fashioned rolled oats for the best texture and hearty flavor, avoiding instant or quick oats which can make cookies too soft.
- Experiment with gluten-free flour blend for a celiac-friendly version, ensuring all other ingredients are also gluten-free.
- Try alternative fillings like cream cheese frosting, chocolate ganache, or fruit preserves to customize the sandwich cookies for different taste preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg