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Think about those packaged oatmeal sandwich cookies from when you were a kid. I've whipped up a from-scratch version that'll knock your socks off! These goodies pair chewy, soft oatmeal cookies with an unbelievably fluffy cream center. What's great? They're crafted with simple, wholesome ingredients you can find in any kitchen—nothing artificial needed.
What Makes Homemade Versions Superior
After tasting these handcrafted treats, those store versions won't cut it anymore. The difference real butter and quality ingredients make is amazing. I can't get enough of seeing folks take their first bite—their eyes always widen with that mix of surprise and nostalgic delight.
Your Ingredient List
- Old-Fashioned Oats: Don't substitute quick oats, they won't give the right texture.
- Standard Flour: Nothing fancy needed here.
- Baking Soda: This gives your cookies that perfect rise.
- Salt: Leave it out if your butter already has salt.
- Comfy Spices: Ginger, nutmeg and cinnamon create that homey flavor.
- Unsalted Butter: This lets you control the saltiness.
- Three Sugars: Powdered, granulated and brown each do different jobs.
- Molasses: Your ticket to perfectly chewy cookies.
- Eggs: A whole egg plus just the yolk for extra richness.
- Vanilla: The real stuff makes all the difference.
- Cream Cheese: This turns ordinary filling into something spectacular.
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Baking Instructions
- Get Started
- Warm your oven to 350°F and put parchment on your cookie sheets.
- Combine Dry Ingredients
- Stir your spices, salt, baking soda, flour and oats in a bowl.
- Make It Fluffy
- Mix sugars with butter until light, then drop in that molasses.
- Liquid Ingredients
- Throw in vanilla and eggs, stirring until it looks smooth.
- Complete The Dough
- Slowly add your dry mix—be careful not to stir too much!
- Into The Oven
- Drop spoonfuls, press them down a bit, then bake around 9 minutes until edges firm up.
- Craft Your Filling
- Beat vanilla, powdered sugar, cream cheese and butter until it's incredibly fluffy.
- Create Sandwiches
- After cookies cool down, spread filling between two matching cookies.
Storage Tips
Plain cookies stay good on the counter for a couple days. Filled ones should go in the fridge in something airtight. But let's be real—in my house, they're usually gone within 24 hours anyway!
Prep Ahead Options
You can stick these in the freezer up to three months, whether they're filled or not. The raw dough balls freeze great too—just bake them whenever you want fresh cookies. Don't forget to let them thaw in your fridge overnight before baking.
Frequently Asked Questions
- → What’s wrong with quick oats?
They don’t bring the chew or texture like regular rolled oats can.
- → Why should ingredients be room temp?
Blending’s easier, plus it gives smoother textures for the final result.
- → Can I prep these early?
Yup! Keep wrapped cookies in the fridge for up to 5 days. Let them warm up before serving.
- → Why bake only one tray?
Cooks evenly when you do just one tray at a time. Keeps things perfect.
- → Are these freezable?
You can freeze the bare cookies for up to 3 months. Wait to fill them after thawing.