Oatmeal Cookies sandwiched with marshmallow cream is a match made in sandwich cookie heaven.
My grandmother’s oatmeal cookie recipe, paired with a simple cream filling, makes the best Oatmeal Sandwich Cookies! This is an easy recipe that kids and adults alike will love.
Every bite of these sandwich cookies is delicious. The hearty oatmeal cookies combined with the creamy marshmallow filling is so good there won’t be a crumb left after you make them!
During our recent trip to Florida we stumbled on a bakery with the most wonderful sweet treats. My kids and I sampled pretty much everything but it was the oatmeal cream sandwich cookies were hands-down our absolute favorite. The whole family agreed!
After we got home I could not stop thinking about those cookies so of course, I had to come up with a recipe. I decided to turn my grandma’s oatmeal cookie recipe into a sandwich cookie with the addition of a cream filling. The verdict? Each bite reminded us all of our fun visit to that Florida bakery.
What I love about my grandma’s oatmeal cookie recipe is that it’s so easy! You don’t need to chill the dough and it’s made with shortening so the cookies have the best texture.
The cookies are soft and tender, but not as soft as oatmeal cream pies. They’re more structured and hearty – the perfect complement to the cream filling.
Oh, and about that filling. It’s easy to make, too, and so soft and creamy. It makes the best sandwich cookies!
If you want to split up the work, you can make and bake the cookies and then fill them with the marshmallow cream the next day.
- Brown sugar
- Large egg
- Vanilla extract
- Baking powder
- Baking soda
- Rolled oats
- Room temperature shortening
- Powdered sugar
- Vanilla extract
- Marshmallow fluff
- Heavy cream
How to Make the Cookies
Cream together sugar, brown sugar, and shortening in a mixer with the paddle attachment. Add eggs and vanilla extract and combine.
In a separate bowl, mix together oats, flour, baking soda, baking powder, salt, and cinnamon. Mix in dry ingredients to the wet ingredients until fully combined.
Scoop rounded tablespoons of the dough onto a baking sheet. Bake the cookies at 350°F for 8-10 minutes or until light golden brown.
How to Make the Cream Filling
Cream together the shortening, powdered sugar, and vanilla until the mixture is smooth. There should be no lumps. Then fold in the marshmallow fluff.
Add heavy cream as needed until it reaches a nice smooth, whipped consistency.
How to Assemble Sandwich Cookies
Match the cookies that are similar size and shape.
Flip one cookie over with the flat side facing up. Pipe the cream filling onto the cookie and then place another cookie on top to make a sandwich. Repeat with the rest of the cookies and filling.
- Shortening really does give these cookies the best texture! You can use the same amount of butter, but they won’t be the same.
- Be sure to scoop the dough so your cookies are all about the same size. A cookie scoop makes this easy!
- Wait until the cookies are completely cooled before adding the filling.
- You can use a piping bag to pipe the filling. Or, use a large Ziplock bag with the corner snipped off.
It may be a while until we get back to that bakery in Florida, so I’m glad I have this oatmeal sandwich cookie recipe! Everyone snatched these up and I know we’ll be making them again. Give them a try soon and you’ll love them, too! XOXO San
More Cookies and Sweet Treats
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Oatmeal Sandwich Cookies
- 1 cup brown sugar
- 1/2 cup butter or shortening TIP! shortening gives the best texture
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 3/4 cup flour
- 1 1/2 cups rolled oats
- 1 cup vegetable shortening I used Crisco, room temperature
- 3 cup s powdered sugar
- 1 tablespoon Vanilla extract
- 7.5 ounces marshmallow fluff
- 2 tablespoons heavy cream
- Preheat oven to 375°F.
- Cream together sugar, brown sugar, and shortening in a mixer with the paddle attachment.
- Add eggs and vanilla extract and combine.
- In a separate bowl, mix together oats, flour, baking soda, baking powder, salt, and cinnamon.
- Mix in dry ingredients to the wet ingredients until fully combined.
- Scoop rounded tablespoons of the dough onto a baking sheet. Bake for 8-10 minutes or until light golden brown.
- Cream together the shortening, powdered sugar, and vanilla until smooth, no lumps. Then fold in the marshmallow fluff. Add heavy cream as needed until it reaches a nice smooth, whipped consistency.
Assembling the Oatmeal Cream Pies
- Using two of the cookies that are close to the same size and shape. Flip over the cookies, bottom facing up. Using either a piping bag (or zip-bag with the corner cut off) add the frosting to the bottom of one of the cookies, then top it off with another cookie, make sure that the top sides up on both ends. Gently press down and make a sandwich/pie.