These Oatmeal Cookie Sandwiches are a fun holiday treat! Soft, chewy cookie filled with a sweet buttercream frosting!
These are the prettiest, most festive cookies around! This recipes combines a basic oatmeal cookie with a classic buttercream to make a perfect match!
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Don’t let these oatmeal cookie sandwiches intimidate you! They are easier to make than you think!
A little secret I have is that I let my 13 year old daughter test all of my recipes. I figure, if she can make it then anyone can! I’ve taught her to know her way around the kitchen and how to read the recipes and measurements.
We talk through the recipes but she basically will walk into the kitchen and do it all on her own! If she can handle making these oatmeal cookie sandwiches I have pure confidence that you can too!!!
HOW TO MAKE OATMEAL COOKIE SANDWICHES:
Ingredients:
- FOR THE COOKIES:
- Unsalted Butter: Not melted or your cookies will be flat.
- Sugars: Helps create a chewy texture to the cookie.
- Egg: For softness, tenderness, and binds everything together.
- Pure vanilla extract: gives this a nice vanilla flavor.
- Old fashioned oats: Gives texture, body, and subtle chew to these oatmeal cookie sandwiches.
- All-purpose flour: bleached or unbleached works fine here.
- Baking soda and baking powder. Helps rise the cookies slightly.
- Red and blue gel food coloring: Use gel food coloring it brightens up the cookie more.
- FOR THE FROSTING:
- Unsalted butter and shortening: gives the frosting a creamy texture.
- Pure vanilla extract: gives this a nice vanilla flavor.
- Powdered sugar: helps combined the frosting together.
- sprinkles (optional) so fun and festive!
Directions:
- FOR THE COOKIE:Preheat oven to 325 ° F. Line baking sheet with parchment paper. Set aside.
- In the bowl of a mixer, cream together butter, both sugars and vanilla until light and fluffy.
- Add egg, mixing well.
- Slowly add in flour, salt, baking powder, and baking soda. Mix well.
- Fold in oats.
- Separate the dough in half, placing them each in a bowl.add red food coloring to one bowl and blue food coloring to the other bowl. Mix them both adding coloring until desired color is achieved.
- Starting with one color at a time, roll dough into 1″ inch balls and place onto prepared baking sheet.
- Bake for 8-10 minutes or until edges are lightly golden and the center is just set.
- Remove from oven when done and allow to completely cool.
- For the frosting:
- In the meantime whip together butter and shortening until combined.
- Add 1 cup of powdered sugar at a time, mixing until combined and scraping down the sides/bottom of the bowl.
- Add vanilla and mix frosting on medium high speed for approximately 5 minutes.
- Put frosting in piping bag.
- TO ASSEMBLE COOKIES:
- Match your cookies into similar sized pairs.
- On the bottom side of your first cookie pipe a generous amount of the frosting, being sure to get all of the way to the edge.
- Take your second cookie and place on top of the frosting.
- Repeat till done.
NOTES & STORAGE:
- It i s easy to turn these into mini sized cookie sandwiches! All you need to do i s make your dough balls
- smaller .5”-.75” i nch size should give you a cute l ittle cookie sandwich!
- You can roll the outside edges that have exposed frosting i nto anything you’d l ike, sprinkles, crushed
- candy bits, mini chocolate chips, or nuts!
- The frosting i s wonderfully soft and silky, i f you prefer a firmer frosting you can either add more
- powdered sugar or store your sandwiches i n the fridge for an hour before serving.
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Oatmeal Cookie Sandwiches
Equipment
Ingredients
- FOR THE COOKIES:
- 1/2 cup unsalted butter softened
- 6 tablespoons brown sugar
- 2 tablespoon granulated sugar
- 1 egg
- 1/2 tablespoon pure vanilla extract
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- red and blue food coloring
- FOR THE FROSTING:
- 1/2 cup unsalted butter softened
- 6 tablespoons shortening
- 1 tablespoon pure vanilla extract
- 2-3 cups powdered sugar
- sprinkles optional
Instructions
FOR THE COOKIE:
- Preheat oven to 325 ° F. Line baking sheet with parchment paper. Set aside.
- In the bowl of a mixer, cream together butter, both sugars and vanilla until light and fluffy.
- Add egg, mixing well.
- Slowly add in flour, salt, baking powder, and baking soda. Mix well.
- Fold in oats.
- Separate the dough in half, placing them each in a bowl.
- add red food coloring to one bowl and blue food coloring to the other bowl. Mix them both adding coloring until desired color is achieved.
- Starting with one color at a time, roll dough into 1" inch balls and place onto prepared baking sheet.
- Bake for 8-10 minutes or until edges are lightly golden and the center is just set.
- Remove from oven when done and allow to completely cool.
For the frosting:
- In the meantime whip together butter and shortening until combined.
- Add 1 cup of powdered sugar at a time, mixing until combined and scraping down the sides/bottom of the bowl.
- Add vanilla and mix frosting on medium high speed for approximately 5 minutes.
- Put frosting in piping bag.
TO ASSEMBLE COOKIES:
- Match your cookies into similar sized pairs.
- On the bottom side of your first cookie pipe a generous amount of the frosting, being sure to get all of the way to the edge.
- Take your second cookie and place on top of the frosting.
- Repeat till done.
- Serve and ENJOY!
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