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.
Course Baked goods, Baking, Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15 sandwich cookies/30 oat cookies
Author Alida Ryder


  • 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


  • 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.