A classic oat cookie is made even better when sandwiched with spiced buttercream to make a decadent cookie sandwich perfect served with a glass of milk.
I’ve been meaning to develop a really easy but delicious oat cookie recipe for a really long time. I’ve always loved oat cookies but can’t stand it when they have raisins in them. And so, this weekend I went about making a buttery, delicate oat cookie and I’m glad to say that it was a success. After tasting them as is, I thought they would go really well with a creamy, spiced filling.
The filling took the humble oat cookie to new heights and they were gobbled up in minutes by my family. With a glass of milk, these cookies are the perfect afternoon snack and they make for fab lunchbox fillers too.
Oat cookie sandwiches with spiced cream filling
A classic oat cookie is made even better when sandwiched with spiced buttercream to make a decadent cookie sandwich perfect served with a glass of milk.
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Servings: 15 sandwich cookies/30 oat cookies
Calories: 382kcal
Ingredients
- 250 g butter room temperature
- 250 g demerara sugar
- 5 ml vanilla extract
- 2 eggs
- 250 g flour
- 1 teaspoon baking powder
- 100 g rolled oats
for the filling
- 100 g butter room temperature
- 200 g icing sugar sifted
- pinch of ground cloves
- pinch of ground nutmeg
- 1 teaspoon ground cinnamon
- splash of cream
Instructions
- Pre-heat the oven to 180°c and line 2 baking trays with parchment paper.
- To make the cookies, combine the butter, sugar and vanilla in a bowl and beat until light and fluffy.
- Add the eggs one at a time, beating between each addition.
- Sift in the flour and baking powder and add the oats. Mix until you have a relatively stiff dough.
- Form small balls and place on the prepared baking trays (approximately 5cm apart) and press down lightly.
- Place in the oven and bake for 10 minutes until golden brown.
- Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack to cool completely.
- Continue with the remaining dough until all the cookies have been baked and cooled.
- To make the filling, combine all the ingredients and beat until light and creamy.
- To make the sandwiches, top half of the cookies with a dollop of the filling then sandwich with the remaining cookies.
- The cookies will keep for approximately a week in an air-tight container.
Nutrition
Calories: 382kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 230mg | Potassium: 93mg | Fiber: 1g | Sugar: 30g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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I made these today, (still working on the frosting part of them!) did the conversions, and the oat cookies themselves turned out perfect. I was nervous reading some of the previous comments, and I ended up adding a small handful extra of oats to give the extra texture I wanted (because I love oats!) but they are delicious! I can’t wait to add the cream to them! All I can think is if it didn’t turn out right for some is maybe the butter was too soft or ingredients were overmixed. I barely mixed the ingredients with a mixer, just to combine them and dough felt very firm. Also, these are oat cookies, not oatmeal with all the spices directly in the cookies or with raisins, but I actually prefer the subtle oat flavor of this! I will definitely make these again. Great recipe, thank you! 🙂
So glad you liked them Christina. Thanks so much for your comment!
For cookies that will form beautifully use brown sugar, not plain white sugar. Refrigerated or not, baking soda and 100% brown sugar is all you need.
Baking cookies is a science experiment, don’t tell anyone. Enjoy
The perfect oat cookies is so hard to achieve, but it definitely looks like you have! That frosting in the middle probably doesn’t hurt either 🙂
They are pretty fabulous! 😉
I hope you enjoyed them!
Jessica, the cookie dough needs to be quite stiff when you shape the cookies. I don’t suggest converting with baking as baking is such an exact science.
How do you not convert it? Would I have to buy all new measuring tools?
Rose, I prefer baking with the Metric system as it’s more precise and most countries use it. If you Google, I’m sure you’ll find a converter.
Mine ran together like crazy… perhaps because of the conversion? Any tips? 🙂
These look awesome! Love sandwich cookies!
Thanks Laura!
Weird! Mine turned out very much like a sugar cookie and didn’t have nearly the texture or (as another commenter wonderfully put it) ruggedness of yours. Perhaps it’s because I was converting to standard?
2 sticks butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 cup oats
1 tsp baking soda
??
Moiselle, I think it depends on the type of oats you used. I used organic rolled oats which is a large grain of oatmeal, not the steel cut variety often found.
did you refrigerate the dough? that always helps with the structure of with my oatmeal cookies. i scoop them out onto the pan then chill in the fridge for about 30 minutes.
Hi Mari, I didn’t and didn’t feel it necessary.
I’d try using one third cup oats instead of one half cup, and also use baking powder instead of soda. Hope it helps. Best of luck. These look yummy!
Your photography here is stunning, like right of the pages of a magazine. Well done!
Oh, thanks so much Rhonda!
These look so ruggedly delicious — my kids would be happy with a lunchbox full of them…
I think all kids would! 😉