Oatmeal Sandwich Cookies
The ultimate oatmeal cookie sandwiches! These soft and chewy oatmeal cookies with a marshmallow frosting for filling are the perfect homemade copycat version of the Little Debbie's classic Oatmeal Creme Pie.
Ingredients
Soft Oatmeal Cookies
- ¾ cup unsalted butter
- 1 tablespoon molasses or dark treacle
- ⅓ cup light brown sugar firmly packed
- ¼ cup granulated sugar or caster sugar
- 1 large egg ideally at room temperature
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour or plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups rolled oats
Marshmallow Filling
- ½ cup marshmallow fluff about ⅓ of a jar
- ½ cup unsalted butter softened at room temperature
- 2 cups powdered sugar sifted
- 1½ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
Instructions for Oatmeal Cookies
- Preheat an oven to 350°F (175C/155C Fan) and line baking sheets with parchment paper or silicone baking mats.
- Place the butter and molasses in a small saucepan and cook over a medium heat until the butter has melted.
- Place the sugars in a large bowl and add the melted butter mixture, whisking together until well combined.
- Add the egg and vanilla to the bowl, whisking to incorporate.
- Next, add the flour, baking soda, salt and spices. Whisk together until just combined.
- Add the oats and mix with a spatula. The dough will look quite wet, but this is to be expected.
- Spoon the cookie dough onto prepared baking sheets, either using a spoon or a cookie scoop. These will spread, so separate them well.
- Bake in the pre-heated oven for about 8 minutes, until the edges begin to turn golden. Watch carefully to avoid overbaking. Remove from the oven and allow to cool for about 5 minutes on the tray before transferring to a wire rack to cool completely.
Instructions for Marshmallow Fluff Frosting and Assembly
- In a large bowl using an electric hand mixer, beat together the softened butter, powdered sugar and marshmallow fluff until a thick cream. Add the vanilla and milk, beating to combine.
- Pair up your cookies, so that you have matching pairs of two similar sized cookies. Add the marshmallow buttercream to a piping bag and pipe this onto the base of one of the paired cookies, sandwiching together with the other. Repeat until finished sandwiching all pairs.
Nutrition
Calories: 383kcalCarbohydrates: 49gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 83mgPotassium: 93mgFiber: 1gSugar: 34gVitamin A: 613IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
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