Oatmeal cookies get a bad rep sometimes. Usually they are the last to go on the cookie plate and seen as too healthy or unexciting.
If done right though, they are one of the best feel-good cookies out there. These oatmeal sandwich cookies are a prime example of that.
They are soft and chewy and filled with a chocolate marshmallow crème frosting. They’re a little like those cookies at the store, only chocolate-fied (yes, that is a thing) and made with butter instead of shortening, so they are about a million times better.
The cookies work well as a standalone too. They are buttery and not too sweet.
A little crisp along the edges, and chewy all around. You can fill them with raisins (hey, they’re amazing if you know you’re getting raisin) or chocolate chips and/or nuts.
My malted chocolate chip hazelnut oatmeal cookies are a prime example of this.
The chocolate marshmallow crème is seriously amazing though. It’s the kind of frosting you will want to eat by the spoonful.
You will find excuses to slather it on your food. You may find yourself being intentionally messy when filling the oatmeal sandwich cookies, just so you can lick your fingers at the end.
In the recipe I use one whole egg and one egg yolk. This is to give the cookies just the right amount of spread and added richness.
I find that they don’t spread quite enough with a whole second egg, but if you really want to use up the egg white, you can certainly do so, and the cookies will still taste great.
I also cut down the amount of cinnamon in the cookies compared to standalone oatmeal cookies. If you want to have these cookies on their own, I recommend adding another 1/2 teaspoon of ground cinnamon.
Oatmeal Sandwich Cookies Recipe
- 1.66 All-Purpose Flour
- 1.5 Old Fashioned Oats
- 0.5 Salt
- 0.5 Baking Soda
- 1 Ground Cinnamon
- 1 Unsalted Butter room temperature
- 1 Brown Sugar
- 0.25 Granulated Sugar
- 1 Egg room temperature
- 1 Egg Yolk
- 1 Pure Vanilla Extract
- 0.75 Unsalted Butter room temperature
- 7 Marshmallow Cream
- 2.5 Powdered Sugar
- 0.25 Unsweetened Cocoa Powder
- 0.25 Salt
- 2 Heavy Cream
- In a medium bowl, mix together the flour, oats, salt, baking soda, and cinnamon together. Set aside.
- In a mixer, beat together the butter and both sugars until light and fluffy. Add in the egg and yolk together and beat well for about a minute before mixing in the vanilla extract.
- Add in the dry ingredients and mix until just combined. Chill the dough for about an hour.
- While the dough chills, preheat the oven to 350°F.
- Scoop balls of cookie dough that are about 1 1/2 tablespoons big and place them 2-inches apart on a parchment or silpat-lined baking sheets.
- Bake for 8 – 10 minutes, or until the edges are a golden brown. The middles may still look a little under-baked, and that is normal.
- Allow to cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
- As the cookies cool, make the filling.
- Add the butter, marshmallow crème, and half the powdered sugar and chocolate into a mixing bowl.
- Mix on low to incorporate the powdered sugar and chocolate into the butter and crème. It may look like it will not incorporate, but keep mixing.
- Add the remaining sugar and chocolate along with the salt and vanilla extract.
- Continue to beat. The mixture should eventually incorporate and be very thick.
- Add the heavy cream one tablespoon at a time until it comes a nice spreadable consistency.
- Turn over half the oatmeal cookies and top with the chocolate crème.
- Top the crème with the other cookies to make sandwiches.