top of page
  • Writer's pictureAmanda MacGregor

Homemade Oatmeal Sandwich Cookies

Updated: Mar 30

These delicious oatmeal creme cookies are soft-baked and easy to make at home.

oatmeal cookie sandwich - amanda macgregor centineo - food allergy recipes

This homemade oatmeal sandwich cookie has a fluffy cream-maple filling, sandwiched between 2 chewy and soft cinnamon-flavored oatmeal cookies. They are the perfect after-school snack or tasty dessert.

First off, sandwich cookies are so much fun to eat! You get to eat two cookies at once with frosting. Now add in the flavors of vanilla, maple, and oats, and you have a combination that goes together so beautifully!

oatmeal cookie sandwich - amanda macgregor centineo - food allergy recipes

Homemade Oatmeal Sandwich Cookies



For the cookies:

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 cup butter, softened

  • ¾ cup light brown sugar, packed

  • ½ cup cane sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups rolled oats

For the creme filling:

  • 1 cup powdered sugar

  • 2 cups heavy cream

  • 1 tablespoon light brown sugar

  • 1 to 2 tablespoons maple syrup

  • 1 teaspoon vanilla

  • pinch of salt



For the cookies:

  1. Preheat the oven to 350° F.

  2. In a bowl, add the flour, salt, baking soda, and cinnamon. Whisk together and then set aside.

  3. In a stand mixer with a paddle attachment, cream together the butter and sugars until light and fluffy, about 2 to 3 minutes on medium-high speed.

  4. Add the eggs, one at a time. Beat well into the mixture before adding the next egg. Add the vanilla and mix again until well combined.

  5. Combine the flour mixture with the wet mixture, adding ½ cup of the flour mixture at a time, fully incorporating the mixtures before adding in more flour. Once fully combined, add in the oats and mix until incorporated throughout.

  6. Scoop the dough onto a parchment paper-lined baking sheet using a medium-sized cookie dough scooper. Place in the fridge for 10-15 minutes.

  7. Bake for 10-12 minutes until the edges are golden.

  8. Let the cookies cool on the baking sheet for 3 minutes, before transferring them to a wired cooling rack to completely cool.

oatmeal cookie sandwich - amanda macgregor centineo - food allergy recipes


For the creme filling:

  1. Add all ingredients to a stand mixer bowl.

  2. With the whisk attachment, mix until it is light and fluffy.

To test if the frosting is done, scoop it with a spoon and hold it upside down. If it stays on the spoon, it is ready! If any drip, keep mixing for a little longer.


Assembling the cookie sandwich:

  1. On half of the cookies, spread 2 tablespoons of cream filling on the bottom side and then top with the remaining cookies.

  2. Store the cookies in an airtight container and keep them in the fridge to keep them fresh.



Trending Now

bottom of page