Old-fashioned oatmeal cookies filled with a creamy center are perfect for my afternoon cup of coffee. But if you are in the mood for baking, there are many choices for oatmeal cookies. You have cream-filled, oatmeal with apples and caramel, raisins and walnuts, and ones filled with blueberries and walnuts.
The type of Oatmeal you use can make or break the kind of cookie you are trying to achieve. For many cookies, you can interchange the oatmeal type, but it will change the consistency of your 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 IngredientsJump to Recipe for Amounts
- Butter unsalted
- Light brown sugar
- Sugar white
- Vanilla bean paste
- All-purpose flour
- Baking powder
- Kosher Salt
- One-minute oats
- Ground cinnamon
Cream Filling IngredientsJump to Recipe for Amounts
- 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° 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° 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.
Of course, you can, but you may want to reduce or eliminate the salt added to the recipe.
The short answer is yes, but you want to store them in an air-tight container for a few days and then fill them. You may want to freeze them if it is longer than that.
You can freeze unfilled cookies in freezer bags or air-tight containers for up to 3 months. Don't forget to label and date. Then, when you are ready, thaw them before filling them with the cream filling.
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.
Try My Other Oatmeal Cookies
Oatmeal Cream Filled CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla bean paste
- ½ teaspoon (0.5 teaspoon) Honey
- 2 (2) Eggs
- 1 ½ cup (187.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 2 cups (160 g) One-minute quick oats
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) Nutmeg
CREAM FILLING - Revised
- ½ cup (113.5 g) Butter unsalted
- 2 cup (240 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Vanilla extract
- 2 Tablespoon (2 Tablespoon) Half & Half
- Turn the oven on to 350°, so it preheats while making the cookie dough. Weigh or measure the white and light brown sugars into a dish and set it aside. In another bowl, weigh or measure the flour, baking powder, salt, cinnamon, and nutmeg, running a whisk through the dry ingredients to blend. With a stand or handheld mixer, add the butter and sugars and blend on medium speed for about 3 minutes. Next, add the vanilla bean paste and honey mixing through. I stop and scrape down the sides, then turn the mixer to a medium-low speed.
- Crack one of the eggs into a small bowl to make sure there are no eggshells, and add to the cookie dough. Mix through before adding the second egg; I scrape down the side again and turn the mixer to a low speed before adding the flour mixture. Mix until all the flour is incorporated; try not to over-mix. Finally, add the oats and mix for 30 seconds or less.
- Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, I scoop 12 mounds onto a pan. Make sure the bottom of the cookie dough mounds is flat against the parchment paper sheet pan. It makes it so much easier to make flat cookies even.
- I use a square of parchment paper to go between a flat-bottomed glass and the cookie mound. I make my cookies about 2 ½ inches wide and about ¼ of an inch high. You may need to have a couple of the parchment paper squares handy.
- Bake at 350° for 10-12 minutes. I would start looking at them after the 10-minute time. You do not want to over-bake this cookie. You want them soft when you pull them out of the oven. Give them a few seconds before moving them to a cooling rack. If you do over-bake, they are still good but just a little more solid. Let them cool before assembling them with the cream filling.
CREAM FILLING - Revised
- Add the butter to a mixing bowl. I like to start with just the butter to ensure it is soft. Then, scrape down the butter and add the powdered sugar by sifting it right into the mixer bowl, vanilla extract, and Half & Half. Start on a slow mixer speed until the powdered sugar has been incorporated, then turn it to a medium-high speed for 3 to 5 minutes.
- Line your cookies to have the same size pairs bottoms up, and spread the cream filling onto one of them. Then, put them together so that the bottoms of the cookies are touching the cream filling. Now you have an Oatmeal Cream Filled Cookie!
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
A little extra work, but everyone who had one of these cookies wanted more and asked for the recipe.
They were delicious. We love almost any oatmeal cookie and this one is the best!
Oh, Sharon, I am so glad you enjoyed these cookies. These were really fun to make and eat.
Also, since Crisco vegetable shortening is ridiculously bad and unhealthy, will LARD work just the same (better)?
Can these be made ahead of time and frozen?
And if so, can they be frozen fully made (as in with the filling) or can they only be frozen as "single" cookies?
Hi Monika, You can freeze the cookie parts, but I am unsure about making the cream center and freezing them as one cookie. I have not done that; I usually make the cream filling the day before I will be serving them and put them together at that point. The Crisco shortening helps to make the cream filling set a little more than just buttercream frosting. Swapping out lard for Crisco may change the taste a little since the fat comes from 2 different areas, but it will still work. But if you have a favorite cream filling, you can certainly swap out my cream filling for one of yours. The cream filling is the easiest to substitute in this recipe. 🙂