Oatmeal cookie sandwiches are moist and soft with the whole-grain goodness of rolled oats. Two of them are sandwiched together with the most delectable cream frosting for a cookie worth craving. Throw in some festive sprinkles to make the ultimate 4th of July cookies!
There’s just something so spectacular about oatmeal cookie sandwiches. These cookies would definitely be delicious enough to eat on their own, but I prefer to add a layer of rich and smooth frosting between two of them. The sweetness of the brown sugar and creamy frosting blends so well with the slightly nutty flavor of the oats.
These cookies are exploding with sweetness, flavor, and colorful sprinkles. With red, white, and blue sprinkles, they look like little fireworks! They’re perfect 4th of July cookies because they are easily taken to barbecues, parties, potlucks, and for giving away.
With the frosting between two cookies, it stays in tact and doesn’t get messy. Other cookies that work great for taking places are Funfetti Cookies, Red Velvet Crinkle Cookies, Vanilla Biscotti, and Cinnamon Cookies because they can stack on a platter or in a gift bag without being messy.
Oatmeal cookie sandwiches are especially nice for 4th of July parties because they can handle the heat. They don’t have chocolate that will melt as the temperature rises. So you can enjoy these cookies from the time of your barbecue through evening fireworks! You’ll still want to store them in a cooler or fridge to keep the frosting set up.
You’ll love the chewy texture of this cookie thanks to hearty rolled oats, which are incorporated into a sweet dough. I like to mix some sprinkles into the dough to make sure there’s plenty of fun and color. Put some sprinkles on top before baking, and roll the sides of the cream in sprinkles to create an explosion of color and excitement.
About These Cookies
- Delicious Cream Filling
- Made with Hearty Oats
- Customizable for Any Occasion
- Perfect for Parties and Gifting
Tools You Need
- Mixing Bowls and Stand Mixer and Beater Attachments
- Measuring Cups and Spoons
- Rubber Spatula
- Cookie Scoop, optional
- Baking Sheets
- Parchment Paper
What You Need to Make Oatmeal Cookie Sandwiches
- Butter – softened
- Brown Sugar – for flavor and softness
- Granulated Sugar
- Eggs – large, for binding ingredients together
- Vanilla – pure is best
- Rolled Oats – Old-fashioned makes the chewiest cookie
- Flour – All Purpose works great
- Baking Soda – leavening agent
- Baking Powder – a second leavening agent
- Salt – savory with the sweet makes the flavors all stand out
- Colored Sprinkles – any color to suit your celebration
- Butter – softened
- Shortening – helps frosting to set up and not melt as easily
- Vanilla – use pure for best flavor
- Powdered Sugar – makes the frosting smooth
Overview | How to Make
The full printable recipe is below
- Cream softened butter, granulated and brown sugar, and vanilla in mixing bowl until fluffy.
- Mix in one egg at a time until mixture is light and airy.
- Slowly add in flour, salt, baking powder, and baking soda. Mix well.
- Fold in the oats and sprinkles.
- Use small scoop or roll dough into ¾-inch balls. Place on baking sheet lined with parchment paper. Optional – add sprinkles on top and press lightly into cookie.
- Bake 6-8 minutes at 325 degrees until the center is just set.
- Remove from oven and let cool.
- Whip butter and shortening together in clean mixing bowl.
- Mix 1 cup of powdered sugar at a time into the mixing bowl. Scrape down sides of bowl to incorporate all ingredients.
- Add vanilla and mix frosting for 5 minutes on medium high speed.
- Put frosting in piping bag (or zip-lock bag with corner cut off).
Assemble Oatmeal Cookie Sandwiches
- Pair cookies based on similar size.
- On bottom of one cookie, pipe a generous amount of frosting, covering the whole surface to the edges.
- Place the other cookie on top.
- Repeat until all cookies are done. Serve or store in airtight container.
- Make full sized cookies by rolling dough into 1-inch or 1.5-inch dough balls.
- Roll the outside edges of the frosting into more sprinkles, coconut, nuts, candy, chocolate, for even more fun!
- Add more powdered sugar to frosting to make it more firm for serving on hot days. Or, store cookies in fridge before serving.
Yes, you can. The old-fashioned oats are larger and thicker so they really add the chewy texture. But you can substitute the same amount of quick oats. The cookies won’t be as chewy, but they’ll still be delicious.
You could use all butter in the frosting in place of shortening, however the frosting will be softer and not as light and fluffy. The shortening adds volume and helps the frosting stay set.
How to Store
Room Temperature – Store up to 3 days in an airtight container.
Refrigerator – Store up to a week in an airtight container. You can also store the cookies by themselves and then make fresh frosting to use when you’re ready to assemble.
Freezer – Freeze in an airtight container for up to 3 months. Let thaw in the refrigerator when ready to eat. Note, the consistency of the frosting may be slightly different after being frozen. You could also freeze just the cookies for up to 3 months and then make fresh frosting to pipe onto thawed cookies.
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More Easy Cookies
- Disappearing Marshmallow Cookies
- Peanut Butter and Jelly Cookies
- Red Velvet Crinkle Cookies
- Cookies n Cream Cookies
Oatmeal Cookie Sandwiches
- 1 cup salted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups rolled oats
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons salt
- Colored sprinkles
- 1 cup butter, softened
- ¾ cup shortening
- 2 tablespoons vanilla extract
- 4-5 cups powdered sugar
- Preheat oven to 325 degrees.
- In the bowl of a mixer cream together butter, both sugars, and vanilla until light and fluffy.
- Add one egg at a time, mixing well between each egg.
- When the mixture has become light and airy slowly add in the flour, salt, baking powder, and baking soda. Mix well.
- Fold in the oats and colored sprinkles.
- Roll dough into ¾ inch balls and place onto a baking sheet lined with parchment paper, approximately 1”-2” apart from each other. (For extra color on the top of your cookies you can dip the top of the dough ball into some sprinkles and gently pat them into the dough.)
- Bake for 6-8 minutes, or until the edges are very lightly golden and the center is just set.
- Remove from the oven and let cool.
- Whip together the softened butter and shortening until combined.
- Add 1 cup of the powdered sugar at a time, mixing until combined and scraping down the sides/bottom of the bowl each time.
- Add the vanilla and mix the frosting on medium high speed for approximately 5 minutes.
- Put your finished frosting into a piping bag (or zip lock bag and cut a corner). Set it aside until you are ready to assemble the sandwiches.
To Assemble the Cookie Sandwiches
- 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 the way to the edges.
- Take your second cookie and place it on top of the frosting to create a sandwich.
- Repeat until all of the cookie sandwiches have been built.
- Serve immediately or store in an airtight container
- It is easy to turn these into full sized cookie sandwiches! All you need to do is make your dough balls larger 1”-1.5” in size should give you a good sized cookie sandwich!
- You can roll the outside edges that have exposed frosting into anything you’d like, sprinkles, crushed candy bits, mini chocolate chips, or nuts!
- The frosting is wonderfully soft and silky, but if you prefer a firmer frosting you can either add more powdered sugar or store your sandwiches in the fridge for an hour before serving.