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Oatmeal Sandwich Cookies

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Deliciously chewy oatmeal cookies filled with sweet marshmallow filling, perfect for lunch boxes or sharing with friends.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the marshmallow filling
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 cup marshmallow fluff
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
  3. In another bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture until just combined.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets.
Baking
  1. Bake for 10-12 minutes, or until the cookies are lightly browned.
  2. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Marshmallow Filling
  1. While the cookies are cooling, prepare the marshmallow filling by beating together the softened butter, powdered sugar, marshmallow fluff, and vanilla extract until smooth and creamy.
Assembly
  1. Once the cookies are completely cooled, spread a thick layer of marshmallow filling on the flat side of one cookie, then top with another cookie to create a sandwich.
  2. Serve the cookies with a glass of milk and enjoy!

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 85mgFiber: 1gSugar: 10g

Notes

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them separated with parchment paper in a freezer-safe container. Tips: Use room temperature butter for easy mixing; don’t overbake the cookies; let cookies cool completely before adding filling.
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