Oatmeal Sandwich Cookies
Deliciously chewy oatmeal cookies filled with sweet marshmallow filling, perfect for lunch boxes or sharing with friends.
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
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- 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.
- 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.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
Baking
- Bake for 10-12 minutes, or until the cookies are lightly browned.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Marshmallow Filling
- 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
- 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.
- Serve the cookies with a glass of milk and enjoy!
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.