Oatmeal Cookies sandwiched with marshmallow cream is a match made in sandwich cookie heaven.
My grandmother’s oatmeal cookie recipe and simple cream filling make 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 are so good there won’t be a crumb left after you make them!
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We stumbled upon a bakery with the most beautiful sweet treats during our recent trip to Florida. My kids and I sampled everything, but 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 I had to devise 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.
Recipe Notes
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 smooth 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 marshmallow cream the next day.
Ingredients
Oatmeal Cookies
- Brown sugar
- Shortening
- Large egg
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- Flour
- Rolled oats
Cream Filling
- 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.
Mix oats, flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Mix in dry ingredients with the wet ingredients until thoroughly 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 smooth. There should be no lumps. Then, fold in the marshmallow fluff.
Add heavy cream until it reaches a smooth, whipped consistency.
How to Assemble Sandwich Cookies
Match the cookies that are similar in size and shape.
Flip one cookie over with the flat side facing up. Pipe the cream filling onto the cookie, then place another cookie on top to make a sandwich. Repeat with the rest of the cookies and filling.
Recipe Tips
It may be a while until we return 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
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Oatmeal Sandwich Cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup 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
Cream Filling
- 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
Instructions
- 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 Filling
- 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.
Now, that’s what I’m talking about! I’ve been eating the packaged version of these for years. I can’t wait to make some really tasty homemade ones!
Oh my goodness I can almost taste the picture these look so good!
These oatmeal sandwich cookies would not last long at our house! They are absolutely amazing!
Oh my goodness! These oatmeal sandwich cookies are incredible!! My kids would love them!
OMG! These oatmeal cookies will be our new favorite ones!
I’m seriously drooling over this goodness! Can’t wait to take a bite on this!
These are my favorite cookies ever! Thank you for the recipe!
Hello – Not sure if I am missing something but the recipe calls for sugar and cinnamon, but there are no amounts providied?
Thank you, I updated that, here is the original recipe, with out the cream in center. https://dashofsanity.com/oatmeal-cookies/
Perfectly chewy with that luscious filling – soooooo good!
So soft and chewy. They are even better than the Little Debbies I used to eat as a kid.
These oatmeal sandwich cookies are fantastic! They’re a great treat and everyone loved them!
These oatmeal sandwich cookies did not last long at our house!! They were amazing! The cookies are chewy, and the filling is smooth and creamy. They’re a great treat and everyone loved them!
Amazing recipe – everyone went crazy for them. Love oatmeal cookie with the frosting. 10/10
This was the perfect treat and easy to make!!
Hi, I think this recipe is a little messed up. You list vanilla extract twice and it calls for 1 cup of each sugar but then in the oatmeal cookie recipe you posted in the comments, it looks like you took that original recipe and halved it for this recipe? But you didn’t half the sugar. All that to say. The half a cup of shortening was not enough to bind all of the sugar/flour/oats and my dough was super crumbly. Just wanted to warn others that I think there might be some typos. Thanks!
Wow, I totally owe you, yes there were two typos – not 1 cup of brown sugar and sugar, just 1/2 cup of each of those. Thank you so much for letting me know. Send me an email at sandra@dashbrandmanagement.com with your email and I will send you a Starbucks gift card on me.