Oatmeal Sandwich Cookies

We all know I have trouble saying no, and trust me, there is nothing heroic about doing for others, to the point of near-comatose exhaustion. No, friends that’s called stupidity. And since I’m talking about myself I can use such descriptors.

Oatmeal & Chocolate Chip Creme Cookies from Bakers Royale

It happens every time—I get to the end of another lost weekend from over commitments and I realize there are ten or more other things I forgot to do. In that moment of panic I commit myself to never repeating such insanity. Yet, I’m booked for another four weekends straight with this very same exercise.

Know what that means? Time to shut-up and put out. Yes, that’s right I’m just going to crank through it. Never mind actually learning from my mistake and modifying my behavior.

Who has time for such arduous self-training?

I hardly have time to weigh the importance of laundry vs posting. Obviously (and pretty much always), food first—so here you have it: oatmeal and chocolate chip crème cookies. Enjoy!

Oatmeal & Chocolate Chip Creme Cookies via Bakers Royale

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Oatmeal Sandwich Cookies

Yield: Makes 15 2inch sandwich cookies

Ingredients:

INGREDIENTS:

Oatmeal cookies

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups rolled oats
  • 1/3 cup vegetable oil
  • 1/4 cup butter, melted and cooled
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 1/3 teaspoon cloves (optional)
  • 1 cup chocolate chips

Easy buttercream frosting

  • 2 cups confectioner sugar
  • 1 cup unsalted butter, softened (to ice cream consistency)
  • 2-4 tablespoons whipping cream
  • 1 tablespoon vanilla extract
  • 3 tablespoon chocolate, melted and cooled to warm

Directions:

INSTRUCTIONS:

Preparation:

Heat oven to 375 degrees F.

  1. Sift flour and baking powder. Add rolled oats and whisk to combine; set aside.
  2. Place oil, cooled butter, eggs, both sugar and vanilla (and cinnamon and cloves, if using) in a bowl and whisk until mixture becomes thick. Add in rolled oats mixture and using a sturdy spatula or wooden spoon stir to combine. Add in chocolate chips and stir to combine.
  3. Drop tablespoon size dough onto bake sheet. Press cookies slightly to flatten and bake at 375 degrees F for about 8-10 minutes or until bottoms are golden brown.

To make easy buttercream frosting

  1. Place confectioner sugar and butter in a stand mixer bowl fitted with a paddle attachment and beat butter and sugar on low until combined. Increase speed and beat for another 2 minutes. Add in vanilla extract, 2 tablespoons of whipping cream and beat until combined. Add remaining whipping cream if needed for spreading consistency or more confectioner for more stiffness.
  2. Add in 3 tablespoons of melted chocolate and gently stir until chocolate ribbons through buttercream.

Assembly

  1. Place frosting on bottom side of one cookie and place a second cookie bottom side down on frosting.

Comments

  1. says

    These are like the grown-up, sophisticated, classy version of Oatmeal Cream Pies. And since I love the unclassy version, I know I’d be in heaven!! with yours!!! :) Pinned!

    And overcommitting and not enough time and running around like a nut – oh boy, don’t get me started. I am the same way.

    Reply

  2. says

    No is the one words i think most people Struggle with. I can relate, being at University; When ever I am in group work I end up doing most of it because I can not say no. Oh Well…
    Oatmeal cookies are actually my favourite kind =. Un fussy and simple but yet delivers maximum pleasure. Wonderful

    Reply

  3. says

    I feel you! I have no time and WAY to many commitments.

    These cookies are incredible and gorgeous and I want them to give me more energy! Hey, they have oatmeal so I am thinking they will do the trick!

    Reply

  4. THOM says

    OK, so I just found this blog and the first thing I see are these cookies. Hi, my name is Thom and I’m an oatmeal cookie junkie (“Hi Thom”). I frantically searched the pantry and fridge for the ingredients and as luck would have it, I had everything I needed (some other previously planned items will just have to wait). A-MA-ZING. After my wife tried one, she reminded me that this is just another reason why she can’t fit into her wedding dress anymore!

    Reply

  5. says

    Nice cookies. I think the NYTimes had an article recently about being busy. It was a good read. If it doesn’t have anything to do with following you heart, then…

    Reply

  6. says

    These look great. I made them before but they were from a different recipe and that one was good. But your cookies are dark the way I like them from the original oatmeal cream pies. Will try.

    Reply

  7. Kristen says

    Hi Naomi,
    These look fabulous, and in fact I’m working on a batch right now. Just thought you should know that you don’t have vanilla included in your list of cookie ingredients or chocolate on your list of buttercream ingredients. I’m improvising myself, but thought maybe it could be helpful to others.
    Thanks for the beautiful recipe — these should brighten an otherwise gray Wednesday!

    Reply

  8. Amy says

    This is a great cookie (I seem to be the only commenter who has actually made them), but the recipe needs a few changes. It says 1/4 butter – is this a cup or a pound? I just put about 1/2 a cup butter and it seemed okay.

    Also it lists spices in the ingredients but doesn’t specify when to add them.

    Reply

  9. Kathy says

    I made these today with 1 tsp vanilla, and 1/4 cup butter. I chilled the dough, and the cookies didn’t spread out nicely like yours. Maybe I should have added more butter? Or not chill the dough next time? The dough seemed wet enough when mixing. I’ll have to try this recipe again without chilling. I just love the way they look in your picture, like a moist chewy cookie.

    Reply

  10. says

    made these this afternoon. i went with 1/4 cup of butter although it is not clear in the recipe. the dough was very sticky but baked up pretty well. they are very crunchy (and look nothing at all like the photo) so i’m trying to soften them up a bit before i do the filling. think i’ll check back in a few weeks in hopes that the recipe is updated with the missing bits and that maybe someone comments with the magic touch for getting them to turn out looking like the photos.

    Reply

  11. Kathy says

    I loved the idea of these cookies. I made the recipe twice and not sure if I went wrong somewhere. The cookies came out thick and dry, I even flattened them slightly and only cooked until edges were golden. The creme really tasted buttery so I added more sugar for a sweeter taste and to thicken. The overall taste was desirable. The biggest complaint from my 5 year old twins was that all the creme squished out. Of course, they didn’t mind when I told them to lick it off the edges. Thank you for sharing and we will keep trying this out as I know humidity, oven variations, and human error all play a part.

    Reply

  12. Ashton says

    I just made these 30 minutes ago. Pretty disappointed! The cookies are just ok, they look NOTHING like your picture. There has to be something missing from this cookie recipe because they are just not very tasty or appealing to the eye.

    Reply

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