Ingredients
Scale
For the Oatmeal Cookies:
- 2 cups rolled oats
- 1 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Creamy Filling:
- 3 cups confectioners’ sugar
- 3 tbsp heavy cream (adjust as needed)
- 1 1/2 tsp pure vanilla extract
- 1/2 cup butter, softened
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the cookies: In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla extract; mix well. Stir in oats.
- Scoop and bake: Drop spoonfuls of dough onto baking sheets. Bake for 9–12 minutes or until golden. Let cool.
- Prepare filling: Beat butter for 5 minutes. Gradually add confectioners’ sugar, heavy cream, and vanilla. Beat until fluffy.
- Assemble: Spread filling on one cookie and sandwich with another. Repeat until all are filled.
- Store: Keep in an airtight container at room temperature for up to 5 days or freeze for 3 months.
Notes
- For softer cookies, chill dough for 1–2 hours before baking.
- Add cinnamon or nutmeg for extra flavor.
- Substitute gluten-free oats for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 546 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg