Oatmeal Cream Cookie Sandwiches
Photography Courtesy Culinary.net
Featured in Winter 2026
Ingredients
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1⅓ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
3 cups old-fashioned rolled oats
VANILLA CREAM FILLING:
¾ cup unsalted butter, softened
2½ cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
To Make Cookies:
- With a mixer cream butter, dark brown sugar, and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined.
- In a medium bowl whisk flour, baking soda, salt, cinnamon, cloves, and oats. Gradually add oat mixture to wet ingredients, mixing until just combined.
- Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about
- 2 inches between each cookie. Bake 10 to 12 minutes or until lightly golden brown around edges. Place cookies on a wire rack to cool completely.
To Make Cream Filling:
- Cream butter on medium-high speed with a mixer until light and fluffy. Gradually add powdered sugar, vanilla extract, and heavy cream; mix until combined.
- Pipe or spoon a large dollop of filling on bottom sides of half of the cookies. Top each with a second cookie. Makes 10 to 12 cookies.
Recipe courtesy Culinary.net
