Chewy Oatmeal Sandwich Cookie

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Photo by Victor Protasio
Chewy Oatmeal Sandwich Cookie 5.0 1 5 1
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  • Makes 15 sandwich cookies
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 20 g
    • Sat Fat 12 g
    • Cholesterol 75 mg
    • Sodium 200 mg
    • Protein 4 g
    • Carbohydrate 49 g
    • Sugar 27 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 32 mg

Make the cookies: Whisk together the oats, flour, cinnamon, baking soda, and salt in a bowl.

Beat the butter and sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Chill for 1 hour and up to 2 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check For the cookies:
  2. Check 2 1/12 cups old-fashioned rolled oats
  3. Check 1 3/4 cups all-purpose flour, spooned and leveled
  4. Check 1 teaspoon ground cinnamon
  5. Check 3/4 teaspoon baking soda
  6. Check 1/2 teaspoon fine salt
  7. Check 2 sticks (1 cup) unsalted butter, at room temperature
  8. Check 1 1/2 cups packed light brown sugar
  9. Check 2 large eggs
  10. Check 1 teaspoon pure vanilla extract
  11. Check For the filling:
  12. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  13. Check 1 1/4 cups marshmallow fluff
  14. Check 1/4 teaspoon fine salt

Directions

  1. Make the cookies: Whisk together the oats, flour, cinnamon, baking soda, and salt in a bowl.
  2. Beat the butter and sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Chill for 1 hour and up to 2 days.
  3. Heat oven to 350° F. Line 2 baking sheets with parchment.
  4. Shape the dough into balls (about 2 tablespoons each) and place 4 inches apart on the baking sheets. Bake, in batches, rotating the sheets halfway though, until golden brown around the edges, 10 to 12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  5. Make the filling and assemble the cookies: Beat the butter, marshmallow, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Form sandwiches with the cookies and filling (about 1 tablespoon each).