Best 8 Oatmeal Sandwich Cookies Recipes

OATMEAL SANDWICH COOKIES

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.

OATMEAL SANDWICH COOKIES

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.

OATMEAL DATE SANDWICH COOKIES

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

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

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

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.

OATMEAL SANDWICH COOKIES

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.

PEANUT BUTTER OATMEAL SANDWICH COOKIES

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.