Oatmeal Sandwich Cookies Recipe

Learn how to make the best homemade oatmeal sandwich cookies with this easy baking recipe! Perfectly chewy oatmeal cookies paired with silky cream cheese filling create an irresistible treat. The secret is toasting the oats first for enhanced nutty flavor that elevates these classic cookies to bakery-quality status.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

12 sandwich cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g rolled oats</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">250g icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 320 calories

🥑 Fat: 16 g

🧈 Saturated Fat: 9 g

🍞 Carbohydrates: 42 g

🍭 Sugar: 22 g

🍗 Protein: 4 g

🫀 Cholesterol: 65 mg

🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Spread the rolled oats on a baking sheet and toast them for 8-10 minutes until they smell nutty and have deepened slightly in color. This toasting process develops the oats' natural flavors and creates a more complex taste in the final cookies. Allow to cool completely before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the cooled toasted oats, flour, baking soda, salt, cinnamon, and nutmeg until well combined. Setting these dry ingredients aside allows you to focus on creating a properly aerated butter-sugar base.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming time incorporates air into the mixture, which helps create a tender cookie with the perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly incorporated - this attention to detail prevents pockets of unmixed ingredients that could affect your cookies' texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Overmixing at this stage will develop too much gluten, resulting in tough cookies, so stop as soon as no dry flour is visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 30 minutes. This chilling time allows the fats to solidify and the flour to fully hydrate, which prevents excessive spreading during baking and intensifies the flavors as they meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the chilled dough into balls about 1 tablespoon in size. Place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. This creates that perfect balance between crisp edges and chewy centers. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the filling. In a clean bowl, beat together the softened cream cheese and butter until smooth and fluffy. Add the icing sugar in batches, mixing on low speed initially to prevent a sugar cloud, then increasing to medium-high to achieve a light, airy texture. Mix in the vanilla extract and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, match them into pairs of similar size. Spread or pipe about 1-2 tablespoons of filling onto the flat side of one cookie, then gently press the flat side of the matching cookie on top to create a sandwich. Apply gentle pressure to spread the filling to the edges without squeezing it out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor, refrigerate the assembled sandwich cookies for about 30 minutes to allow the filling to set and the flavors to meld. Before serving, let them sit at room temperature for 10-15 minutes – this brings the filling to the perfect creamy consistency. Store any leftovers in an airtight container in the refrigerator for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Oatmeal Sandwich Cookies?

The main ingredients include rolled oats, flour, butter, brown and white sugar, eggs, cinnamon, and cream cheese for the filling. The recipe also calls for baking soda, vanilla extract, and spices like nutmeg to enhance the flavour profile.

How to cook Oatmeal Sandwich Cookies at home?

Learn how to cook Oatmeal Sandwich Cookies by first toasting the oats to enhance their nutty flavour, then mixing them with flour and spices. Create a buttery base with creamed sugars, add eggs and vanilla, then combine with the dry ingredients. Chill dough, portion into cookies, bake until golden, then sandwich together with homemade cream cheese filling.

Why should I toast the oats before making oatmeal cookies?

Toasting oats develops their natural nutty flavour and creates a more complex taste profile in the cookies. This extra step improves the overall depth of flavour and creates a richer, more aromatic cookie with enhanced texture and reduced raw oaty taste.

Can I make these sandwich cookies ahead of time for a party?

Yes! These cookies can be prepared up to 3 days in advance when stored in an airtight container in the refrigerator. For best results, assemble the sandwiches the day before your event to allow flavours to meld overnight while maintaining optimal texture.

What's the best way to achieve chewy rather than crunchy oatmeal cookies?

For perfectly chewy oatmeal cookies, slightly underbake them (edges set but centres still soft), use more brown sugar than white, include adequate fat (butter), and don't overmix the dough. Proper chilling before baking and the correct butter temperature are also crucial factors.

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