Oatmeal Sandwich Cookies

Oatmeal Sandwich Cookies are homey comforting oatmeal cookies wrapped around sweet creamy white filling. It’s like being a kid again.

These cookies make a nice big batch, and everyone loves them. They are easy to make and so yummy!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Virtual Cookie Exchange

This Virtual Cookie Exchange is part of Freaky Friday.

I’ve done quite a few rounds of Freaky Friday. Last year’s virtual cookie exchange I shared a recipe for Peppermint Patties. I’ve also brought you recipes for Homemade Potato Chips and Onion Soup Mix, and several others that you’ll find at the bottom of the post.

Freaky Friday is an old-fashioned blog hop where I make another blogger’s recipe. That blogger makes a recipe from someone, and if you clicked through all the way around all of the bloggers, you would get back to my blog!

Visit all the other amazing blogs for their cookie exchanges!

An Affair from the Heart – Mocha Rum Balls
A Dish of Daily Life – Cherry Pie Cookies
A Kitchen Hoor’s Adventures – Black Forest Rum Balls
Bacon Fatte – Mexican Wedding Cookies
The Devilish Dish – Rosé Meringue Cookies
The Foodie Affair – No Bake Cookie ~ Copycat Samoas
Full Belly Sisters – Chocolate Peanut Butter Cookies
Hostess at Heart – Chocolate Caramel Cookie Bars
LeMoine Family Kitchen – Chocolate Chip Cookie Dippers
Mildly Meandering – Vanilla Bean Pizzelle Cookies
Pic Nic – Lemon and Blueberry Bars
Plattertalk – White Chocolate Peppermint Cookies
Take Two Tapas – Savory Pecan Cornmeal Biscotti Bites
Seduction in the Kitchen – Orange Snowball Cookies
Who Needs a Cape? – Almond Raspberry Thumbprints

The Devilish Dish Blog

This time around I got Candi’s blog, Devilish Dish. Besides having amazing looking and creative recipes, she cracks me up. Here’s a bit of how she describes her blog, “… wicked good recipes. No calorie counts, no political correctness … Just stimulating scoop, and food so good it tastes like Jesus made it.” Love her!

I first “met” Candi on Facebook when she shared her Jalapeño Ice Cream back in 2013. Ok, the idea of Jalepeno Ice Cream totally excites me. I still haven’t made it yet, but I will some day, I swear!

And her Giraffe Cookies were a definite possibility for me to make for this cookie exchange. They’re so cute!

Some of her recipes make me remember my youth (I’m guessing that she and I are about the same age). Like this Orange Julius Fruit Dip.

I fondly remember being a kid and going to the mall and getting an Orange Julius. And, she turned that into a dip – so creative!

But, ultimately her Oatmeal Sandwich Cookies won out for today’s recipe blog hop, partly because the husband saw them and asked me to make them!

Partly because they sound so dang good!

Notes on the Recipe

Note: this section contains affiliate links

This recipe for Oatmeal Sandwich Cookies makes a ton of cookies, 50 sandwiches when I made them. So, make them for a big bake sale, or a big potluck, or a cookie exchange, or maybe your kid’s sports gathering. Of course, the recipe is easily cut in half if you want.

To scoop out the cookie dough, I used a 2 tablespoon ice cream scoop like this one on Amazon (my affiliate link).

Raw eggs

The icing calls for raw egg whites. I know that many people will have a problem with this. Risk of salmonella and all; everyone has been told the worst case scenario for so long.

Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illness, and can be dangerous to those who are children, elderly, pregnant mothers or immunocompromised.

I can tell you, that I have been eating raw eggs all my life – hello cookie dough! – and I’ve never gotten sick from it. I also do not have a compromised immune system.

I recommend buying organic eggs. In addition, please use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. There are several egg brands that are pasteurized. Pasteurization eliminates bacteria like Salmonella and other viruses. Please check with your local grocer or natural foods market for their selection.

Please follow safe egg handling procedures. In the USA, only buy eggs if they’re sold from a refrigerator or refrigerated case. Always open the carton and make sure that the eggs are clean and the shells are not cracked. If there are any cracks put it back and do not buy it. Also, if any crack on the way home, throw that egg away.

In the U.S., our store-bought eggs are washed, so never leave them sitting on the counter, because all the protective covering of the egg has been washed off.

Store the eggs in the fridge in the carton that you bought it in at a temperature of 40° F or below. Use a refrigerator thermometer to check.

Use the eggs within 3 weeks for best quality.

Wash your hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

If the idea of raw eggs is just something you can’t get over, there are a few alternatives you can use: egg white powder, meringue powder, egg beaters (or equivalent brand) all egg whites (which are pasteurized). I have not tried these substitutes, again, I have never seen the need.
The icing calls for raw egg whites. I know that many people will have a problem with this. Risk of salmonella and all; everyone has been told the worst case scenario for so long.

I have more information of safe egg handling, inducing how to cook the eggs at home, on my French Chocolate Mousse Recipe. Hop over to read more.

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please come back & leave a comment below letting us know how it goes.
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via the pin.

Oatmeal Sandwich Cookies Recipe

Oatmeal Sandwich Cookies

Debi

Homey comforting oatmeal cookies wrapped around sweet creamy white filling.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Course Dessert

Cuisine American

Servings 50 sandwich cookies

Calories 341 kcal

Ingredients

  

1x2x3x

• 5 cups all-purpose flour
• 2 ¼ teaspoons baking soda
• 1 ½ teaspoons fine grain salt
• 1 ½ teaspoons cinnamon
• 4 ½ cups light brown sugar
• 2 ½ cups unsalted butter
• 6 eggs
• 3 teaspoons vanilla
• 6 cups old-fashioned oats

Filling

• 4 cups powdered sugar
• 2 teaspoons vanilla
• 1 ½ cups shortening
• 4 egg whites beaten to stiff peaks

Instructions

 

• Preheat oven to 350° F.
• In a medium bowl, combine flour, baking soda, salt and cinnamon.
• In a large bowl, cream together (beat until well mixed) butter and brown sugar. Add eggs and vanilla. Gradually add to creamed mixture. Stir in oats. Using a cookie scoop, or a spoon, drop dough by rounded spoonfuls onto Silpat lined or lightly greased baking sheet. Bake for 8-11 minutes. Let cool completely before filling.
• To make filling, combine powdered sugar, vanilla and shortening until creamy. Fold in beaten egg whites. Spread filling between two cookies to create a sandwich. Wrap each cookie individually in plastic wrap, and store cookie sandwiches in the fridge.

Notes

Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illness, and can be dangerous to those who are children, elderly, pregnant mothers or immunocompromised.

I recommend buying organic eggs. In addition, please use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. There are several egg brands that are pasteurized. Pasteurization eliminates bacteria like Salmonella and other viruses. Please check with your local grocer or natural foods market for their selection.

Please follow safe egg handling procedures. In the USA, only buy eggs if they’re sold from a refrigerator or refrigerated case. Always open the carton and make sure that the eggs are clean and the shells are not cracked. If there are any cracks put it back and do not buy it. Also, if any crack on the way home, throw that egg away.

In the U.S., our store-bought eggs are washed, so never leave them sitting on the counter, because all the protective covering of the egg has been washed off.

Store the eggs in the fridge in the carton that you bought it in at a temperature of 40° F or below. Use a refrigerator thermometer to check.

Wash your hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

Nutrition

Calories: 341kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 44mgSodium: 139mgPotassium: 90mgFiber: 1gSugar: 29gVitamin A: 313IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cookies, oatmeal, sandwich

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