5 from 9 votes
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.
Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Servings:
12
cookies
Calories:
383 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
Soft Oatmeal Cookies
- ¾ cup butter unsalted
- 1 tablespoon molasses or dark treacle
- ⅓ cup light brown sugar firmly packed
- ¼ cup granulated sugar or caster sugar
- 1 egg ideally at room temperature, large
- 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 creme about ⅓ of a jar, fluff
- ½ cup butter softened at room temperature, unsalted
- 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.
Cup of Yum
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 Information
Calories
383kcal
(19%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
65mg
(22%)
Sodium
83mg
(3%)
Potassium
93mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
613IU
(12%)
Vitamin C
0.01mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 83mg | 3% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.