Are oatmeal sandwich cookies a healthier dessert option?

Oatmeal sandwich cookies do offer a bit of a nutritional boost compared to some classic cookies, thanks to the oats. Oats add fiber, a touch of protein, and a satisfying chewy texture. However, these cookies also pack in sugar, butter, and a decadent cream cheese filling, so they’re more of a treat than a health food. Enjoying them in moderation is key. If you want to make them a little lighter, try reducing the sugar or swapping in whole wheat flour for half the all-purpose.

What makes oatmeal sandwich cookies chewy and soft?

The secret to that irresistible chewiness is a mix of brown sugar, pumpkin puree (or egg), and old-fashioned oats. Brown sugar’s moisture keeps the cookies soft, while oats add a hearty, tender bite. Letting the dough rest before baking also helps the oats absorb moisture, making the texture even better. Don’t overbake—pull them when the edges are set but the centers still look a little underdone. They’ll finish setting up as they cool.

Why do oatmeal sandwich cookies sometimes turn out dry or crumbly?

Dry or crumbly cookies usually mean too much flour or overbaking. Always spoon and level your flour instead of scooping, which packs in more than you need. Watch your bake time closely; just a minute or two too long can dry them out. If you’re using pumpkin puree, make sure it’s not watery, or it can change the dough’s consistency. And remember, a little underbake is your friend for a chewy cookie.

Can I make oatmeal sandwich cookies gluten-free or dairy-free?

Absolutely! For gluten-free cookies, use a 1:1 gluten-free flour blend and check that your oats are certified gluten-free. To go dairy-free, swap the butter for plant-based butter and use a dairy-free cream cheese in the filling. The brown butter flavor might be a little different, but you’ll still get a delicious, chewy cookie. Just keep an eye on texture—gluten-free doughs can sometimes spread less, so a quick chill before baking helps.

Oatmeal Sandwich Cookie Recipe: Chewy& Creamy

Description

Soft, chewy oatmeal cookies with warm cinnamon and brown butter, sandwiched with tangy brown butter cream cheese frosting.

Ingredients

Scale

1 cup unsalted butter, cold and cut into tablespoon pieces

1 cup packed dark brown sugar

1/4 cup pumpkin puree or 1 large egg, room temperature

2 tsp vanilla bean paste or vanilla bean paste, divided

1 1/4 cups all-purpose flour

3/4 cup old-fashioned oats

1 tsp baking soda

1/2 tsp ground cinnamon

3/4 tsp fine salt, divided

1/4 cup full-fat cream cheese, room temperature

1 cup powdered sugar

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Instructions

1. Place butter in a large, light-colored pan over medium heat. Stir constantly until melted, foamy, and golden brown with a nutty aroma, about 5-6 minutes. Immediately pour into a heatproof bowl and cool in refrigerator for 30 minutes.

2. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone mats.

3. In a large bowl, beat 1/2 cup room-temperature brown butter with brown sugar on medium-high speed until light and fluffy, about 2 minutes.

4. If using pumpkin, blot with paper towel to remove excess moisture. Add pumpkin puree (or egg) and 1 tsp vanilla to the butter mixture. Mix until combined.

5. Add flour, oats, baking soda, cinnamon, and 1/2 tsp salt. Fold together with a spatula until just combined. Dough will be thick.

6. Scoop 32 tablespoon-sized balls of dough onto prepared sheets, spacing 1 1/2 inches apart.

7. Bake cookies one sheet at a time for 8-9 minutes, until edges are set and centers are puffed but soft.

8. Gently flatten cookies with the bottom of a measuring cup while still warm. Cool 10 minutes on the sheet, then transfer to a wire rack to cool completely.

9. For the filling, in a medium bowl, beat remaining 1/3 cup brown butter and cream cheese until smooth. Add powdered sugar, remaining 1 tsp vanilla, and 1/4 tsp salt. Beat until creamy.

10. Transfer filling to a piping bag or zip-top bag with a 1/2-inch opening.

11. Pair up cookies by size. Pipe filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich.

Notes

Brown butter adds toasty, nutty flavor but regular unsalted butter works in a pinch.

If using pumpkin puree, remove excess moisture for best texture.

Cookies and filling can be made ahead and stored separately; assemble just before serving for best texture.

Prep Time: 45
Cook Time: 18
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 sandwich cookie
Calories: 326 kcal
Sugar: 23 g
Sodium: 170 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 44 mg