Best 8 Oatmeal Sandwich Cookies Recipes

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Indulge in a delightful culinary journey with our exploration of the best oatmeal sandwich cookies recipes. These delectable treats combine the wholesome goodness of oats with the irresistible allure of a sweet and creamy filling, resulting in a symphony of flavors and textures. Discover the perfect recipe to satisfy your cravings, whether you prefer a classic combination of peanut butter and jelly or a more adventurous blend of flavors. Prepare to embark on a baking adventure that will leave you with a batch of irresistibly delicious oatmeal sandwich cookies, perfect for enjoying on their own or sharing with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
FILLING:
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

Forget all the bad, soggy oatmeal cookies you've ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that's what you'll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.

Provided by Melissa Clark

Categories     easy, lunch, weekday, dessert

Time 1h15m

Yield 18 sandwiches

Number Of Ingredients 17

80 grams shredded sweetened coconut flakes (3/4 cup)
1 cup unsalted butter, softened
330 grams packed dark brown sugar (1 3/4 cups)
2 tablespoons honey
2 large eggs, at room temperature
1 tablespoon vanilla extract
190 grams all-purpose flour (1 1/2 cups)
7 grams fine sea salt (1 teaspoon)
3 grams baking powder (1 teaspoon)
8 grams ground cinnamon (4 teaspoons)
260 grams rolled oats (3 cups)
100 grams dates, pitted and chopped (1/2 cup)
65 grams granulated sugar (5 tablespoons)
6 ounces cream cheese, softened
6 tablespoons mascarpone
25 grams confectioner's sugar (3 tablespoons)
1 1/2 teaspoons vanilla extract

Steps:

  • Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.
  • In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.
  • In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.
  • Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1 1/2 inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  • Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner's sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 184 milligrams, Sugar 28 grams, TransFat 0 grams

OATMEAL DATE SANDWICH COOKIES



OATMEAL DATE SANDWICH COOKIES image

Categories     Cookies     Fruit     Dessert     Bake

Yield Makes about 3 dozen sandwich cookies

Number Of Ingredients 11

4 cups sifted flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups brown sugar
2 cups shortening - melted
1 cup buttermilk
4 cups quick oats
1 ½ lbs. Dates, cut-up
1 1/4 water
1 ½ cup sugar
1 teaspoons vanilla

Steps:

  • Oatmeal Cookies Combine and sift: flour, baking soda and baking powder. Cream shortening and sugar. Alternately add buttermilk and dry ingredients to sugar mixture. Mix well. Add oats and combine. Chill thoroughly. Roll out thin and cut into rounds. Bake about 10 minutes at 350; grease pan first time only. Cool overnight. Date Filling Boil all ingredients until very thick. Cool before using. Make Cookies Spread filling on cooled cookie and cover with second cookie. Put in airtight container and age for at least two weeks (three is better). Enjoy.

PEANUT BUTTER OATMEAL SANDWICH COOKIES



Peanut Butter Oatmeal Sandwich Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 dozen sandwich cookies

Number Of Ingredients 13

1 cup firmly packed light brown sugar
1/2 cup butter, softened
1 1/4 cups Jif® Creamy Peanut Butter, divided
1 large egg
1 tsp. vanilla extract
3/4 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. baking powder
1 cup quick-cooking or old-fashioned rolled oats
1 cup Pillsbury® Whipped Supreme® Fluffy White Frosting
or Pillsbury® Whipped Supreme® Vanilla Flavored Frosting

Steps:

  • HEAT oven to 350 degrees F. Line baking sheets with parchment paper, if desired. Beat brown sugar and butter in large bowl with electric mixer on medium speed until creamy. Add 1/2 cup peanut butter, egg and vanilla, beating until blended.
  • COMBINE flour, baking soda, salt, cinnamon and baking powder in medium bowl, stirring until well blended. Gradually add to creamed mixture, beating just until blended. Mix in oats.
  • DROP by 2 level teaspoonfuls, 2 inches apart, onto prepared baking sheets to make 48 mounds. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.
  • BEAT frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Spread in an even layer on the flat side of half the cookies. Place another cookie, flat side down, on top of filling mixture to make sandwich cookies.

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

This recipe is from my grandmother who left Russia as a girl to come to Canada. It's the only recipe I have of hers. The original recipe calls for a filling of dates, sugar and water to be boiled with no amounts given. Jam works very well too.

Provided by Cookin-jo

Categories     Dessert

Time 20m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup flour
2 cups oatmeal
1 cup margarine
1/4 cup sour cream
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon vanilla
jam

Steps:

  • Mix the sour cream with the baking soda.
  • There are no directions as how to mix the dough but I always do this.
  • Mix the margarine well with the flour, salt and oatmeal. Add the sour cream mixture and vanilla.
  • The dough will be wet. Refrigerate for 2 hours.
  • Preheat oven to 350 degrees.
  • Roll the dough on a floured surface thinly, about 1/3 inch or a bit less. Cut into 2 1/2 to 3 inch rounds and place on cookie sheet.
  • Bake for 4-5 minutes, more or less, not letting the cookies brown too much. I have a fast cooking oven, you may need to allow 8 minutes.
  • Let cool on the pan a few minutes, then remove cookies from the sheet onto a rack.
  • When totally cooled, make sandwiches with a date filling, or jam.
  • I don't know the serving amounts, so guessing.

CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES



Cinnamon Red Hot Buttercream Stuffed Oatmeal Sandwich Cookies image

Soft oatmeal cookies sandwich a perfect plop of spicy-cinnamony red hot buttercream frosting. Just right for Valentine's Day.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 18

Oatmeal cookies
1 cup 2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat flour (can substitute all-purpose flour)
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats (quick-cooking are fine)
Cinnamon red hot buttercream frosting
1/2 cup cinnamon red hots candies (divided)
1/4 cup water
2 sticks (1 cup unsalted butter, room temperature)
2 cups powdered sugar
Pinch salt

Steps:

  • Make the cookies
  • Preheat oven to 375 degrees Fahrenheit.
  • In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla extract and mix well.
  • Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
  • Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
  • Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
  • Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
  • Make the cinnamon red hot buttercream frosting
  • In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
  • Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
  • In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
  • Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
  • Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
  • Assemble the cookies
  • Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
  • Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
  • Cookies will keep in an airtight container at room temperature for 2 - 3 days.

PEANUT BUTTER OATMEAL SANDWICH COOKIES



PEANUT BUTTER OATMEAL SANDWICH COOKIES image

Categories     Nut     Dessert

Number Of Ingredients 16

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
For the Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
3 tablespoons heavy cream

Steps:

  • 1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined. 3. Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. 4. While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

Make and share this Oatmeal Sandwich Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Drop Cookies

Time 1h12m

Yield 54 cookies

Number Of Ingredients 14

1 1/2 cups shortening
2 2/3 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old fashioned oats
3/4 cup shortening
3 cups powdered sugar
1 (7 ounce) jar marshmallow creme
1 -3 tablespoon milk

Steps:

  • In a mixing bowl, cream shortening and brown sugar.
  • Add eggs, one at a time, beating well after each.
  • Beat in vanilla.
  • Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture.
  • Stir in oats.
  • Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
  • Bake at 350 degrees for 10-12 minutes or until golden brown.
  • Remove to wire racks to cool.
  • In a mixing bowl, cream shortening, sugar and marshmallow creme.
  • Add enough milk and mix until spreading consistency is achieved.
  • Spread filling on the bottom half of the cookies; top with remaining cookies.

Tips:

  • Use old-fashioned oats for a chewier cookie.
  • Don't overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before baking, or the cookies will spread too much.
  • Bake the cookies until they are just set, or they will be dry.
  • Let the cookies cool completely before filling them, or the filling will melt.

Conclusion:

Oatmeal sandwich cookies are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can create a batch of these cookies that will be a hit with everyone. So next time you're looking for a sweet treat, give these oatmeal sandwich cookies a try!

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