Oatmeal Cream Filled Cookies

Get to Know Your Oats

As you can see, the quick oats are smaller in size and do not look like a whole oat like the old-fashioned. Well, I decided to go to the source to find out how they describe their oats: Quaker Oats.

"Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

Quick Cook: If you want stove-cooked oats but are in a hurry, these oats, which cook in one minute, are a great option. They can also be microwaved."

In my experience, I found that the quick oats enabled a tighter structured cookie. Since I was changing the shape to a flatter cookie instead of a domed shape (less thickness of the cookie), quick oats would work better for this cookie.

Depending on the oats that a recipe calls for may not work well if you substitute the two types of oats.

So if you are unsure of how good Oatmeal is for you, here is some light reading on Oatmeal.

Cookie Ingredients

COOKIE DOUGH

• Butter unsalted
• Light brown sugar
• Sugar white 
• Vanilla bean paste
• Honey
• Eggs
• All-purpose flour
• Baking powder
• Kosher Salt
• One-minute oats
• Ground cinnamon
• Nutmeg

Cream Filling Ingredients

CREAM FILLING

• Butter unsalted
• Powdered sugar
• Vanilla extract
• Half & Half

Making Sandwich Oatmeal Cookies

I added just a small amount of nutmeg to give my oatmeal cookies a little different taste. Nutmeg is one of my favorite spices for cookies and cooking recipes. I add it whenever I get the chance.

I do not chill this cookie dough, so you can preheat your oven to 350°F (175°C or 180°C) when you start to make your cookie dough.

Weigh or measure the white and light brown sugars into the same bowl and set it aside. In another bowl, weigh or measure the flour, baking powder, salt, cinnamon, and nutmeg, running a whisk through to blend.

Add the butter to a mixer bowl and slowly increase the mixer speed to medium (4 on my Kitchen Aide) for a minute or two. I do this to know the butter is room temperature and not cold.

Next, add both sugars and blend them for 3 minutes on a medium mixer speed. Stop and scrape down the sides before adding the vanilla bean paste, honey, and 1 of the eggs. You want to incorporate the first egg before adding the second one.

All most finished! Turn the mixer down to a low speed and gradually add the flour mixture. Blend for about 30 seconds before stopping the mixer and scraping the sides down. Finally, add the oats and mix for about another 30 seconds. Finally, I take a spatula and make sure everything is mixed together.

Line two cookie sheet pans with parchment paper and grab a medium cookie scooper, time to make these cookies.

When scooping your cookie dough, I scrape the bottom of the scooper against the bowl so that you have a flat bottom to your mound. This makes it easier to make a flatter cookie disk.

I cut a few squares of parchment paper because, after about 6 mounds, you flatten the cookie dough might stick to your paper. I make them about 2 ½ inches round and about ¼ inch thick.

You want to try and keep them about the same size so that when you put them together, they look like a sandwich.

Here is a side view of the ¼-inch thickness.

Bake at 350°F (175°C or 180°C) for 10-12 minutes. I always start to check them when they have baked for 10 minutes. You only want a little color on the bottom. Oatmeal has a tendency to dry out your cookies, so you want them a little under-baked, not over-baked.

Making Easy Cream Filling

I start by creaming the butter to make sure it is soft enough.

Next, add the vanilla extract and blend. Finally, weigh the powdered sugar and take the mixer bowl off the stand.

Take a sifter (mine I just lay across the top of the mixer bowl) and sift the powdered sugar right on top of the creamed butter.

Return the bowl to the mixer and start with the lowest speed on your mixer to incorporate the sugar and butter together. Then, add the half & half and increase the mixer speed to a medium-high setting.

Mix for 3 to 5 minutes until you get a stiff cream filling. Line your cookies with the bottoms facing up and match the pairs by size.

Take a knife and spread a nice thick layer of the cream filling. Then take the matching cookie and place its bottom onto the cream filling.

In the end, the bottom of the cookies will both be against the cream filling.

FAQ's

Storage

These are not hard cookies to make, but you want them stored in a container that has a sealed top. These are soft and chewy oatmeal sandwich cookies when baked, but oats dry out very easily. If in a couple of days, they do dry out, you can add a piece of bread to the container.