Oatmeal Sandwich Cookies

Those cellophane-wrapped oatmeal cream pies don’t have to be left to the memories of childhood lunchboxes. Our oatmeal sandwich cookies let you relive the nostalgia in homemade form, with the same (maybe even better!) enjoyable eating experience and much fewer preservatives.

Every oatmeal cookie is warmly spiced and sink-your-teeth-in-soft with a light, toothsome bite from the oats. Many of our reviewers agree though: The filling is the best part. If I had to guess, it’s due to the marshmallow creme, which gives the filling its quintessential stickiness.

Oatmeal Sandwich Cookie Ingredients

• Shortening: Shortening keeps the cookies softer and more tender at room temperature than butter does. You can use softened butter if you prefer it.
• Brown sugar: The deep caramel-molasses flavor of brown sugar contributes to the iconic taste and signature chew of these copycat cookies. You can use granulated sugar if that saves you a trip to the store, but the cookies won’t be the same.
• Eggs: Four eggs provide volume and structure to the cookies. Bring the eggs to room temperature so they emulsify better into the batter.
• All-purpose flour: While oats are certainly the star, we do use a bit of all-purpose flour to keep the cookies from being too textured.
• Spices: These oat sandwich cookies are lightly and warmly spiced with sweet cinnamon and woodsy nutmeg.
• Oats: Old-fashioned oats, also known as rolled oats, create the perfect texture and toothsome bite. Avoid using other types of oats, as they may not set up properly.
• Filling: The filling is like a frosting but a little stickier (like a real oatmeal sandwich cookie!) thanks to marshmallow creme. You’ll also need confectioners’ sugar, milk and a little more shortening.

Directions

Step 1: Make the cookie dough

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream together shortening and brown sugar until light and fluffy, five to seven minutes. Beat in the eggs and vanilla extract.

In another bowl, whisk the all-purpose flour, cinnamon, baking soda, salt and nutmeg. Gradually beat the flour mixture into the creamed mixture just until combined.

Editor’s Tip: Before adding the flour mixture, take a moment to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Stir in the oats on low speed until evenly dispersed. Chill dough for 30 to 45 minutes.

Step 2: Bake

Portion the cookie dough by rounded tablespoonfuls and drop them 2 inches apart onto lightly greased baking sheets.

Bake the cookies until they’re golden brown, 10 to 12 minutes. Take the cookies out of the oven and let them sit on the pan for a few minutes to finish setting up, then remove them to wire racks to cool completely to room temperature.

Step 3: Whip up the frosting

In a bowl, use a hand mixer or stand mixer to cream the shortening, confectioners’ sugar and marshmallow crème until well combined. Add in just enough milk to achieve a spreading consistency.

Step 4: Assemble the sandwich cookies

Use a mini offset spatula or the back of a spoon to spread the filling on the bottoms of half the cookies. Top them with the remaining cookies to make sandwiches.

Editor’s Tip: You can also pipe the frosting on the cookies if that’s easier for you.

Recipe Variations

• Add raisins or nuts: For anyone who loves oatmeal raisin cookies, add 1 cup of raisins to the dough. You can also add 1 cup of nuts, such as slivered almonds or chopped pecans.
• Chill the cookie dough: Ready for your most flavorful cookies yet? Chill the cookie dough overnight. Trust me! The chilling time allows the flour and oats to hydrate slightly more, resulting in a more tender cookie with a concentrated flavor.

How to Store Oatmeal Sandwich Cookies

Store oatmeal sandwich cookies in an airtight container in the fridge for up to five days. Since the filling contains dairy, avoid leaving the cookies out for longer than two hours.

Can you make oatmeal sandwich cookies ahead of time?

Yes, you can make oatmeal sandwich cookies ahead of time. Bake the cookies the day before serving and frost them the day of, or assemble the whole sandwich cookies the day before serving and keep them covered in the fridge. You could also make the cookie dough, portion it out, place the balls on a parchment-lined baking sheet, cover with storage wrap and refrigerate overnight. The next day, bake the cookies and fill as directed.

Oatmeal Sandwich Cookie Tips

Can you use another type of oats for these cookies?

I would avoid using other types of oats for these cookies. Old-fashioned oats have the perfect amount of thickness to impart a tender, toothsome bite, but they also soften enough for a pleasant chew. Instant/quick oats would make the cookies too chewy, and steel-cut oats wouldn’t soften enough.

How can you make the cookies perfectly circular?

There are two ways to make the cookies perfectly circular. First, if using a cookie scoop, pack in as much dough as possible so that the cookie dough is rounded to the scoop. Second, as soon as the cookies come out of the oven, find a glass cup that’s slightly larger than the cookies and invert it over a cookie. Vigorously twirl the cup so the cookie spins with it, causing it to take a more circular shape. Work fast because this won’t work once a cookie has set.

Can you make oatmeal sandwich cookies gluten-free?

Yes, you can make oat sandwich cookies gluten-free. Replace the all-purpose flour with one of the best gluten-free flour blends, and ensure your oats are gluten-free certified. While oats are naturally gluten-free, they may be processed in a facility that handles wheat, which can trigger a reaction in individuals with gluten sensitivity.