Oatmeal Sandwich Cookies

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5 from 1 vote

Oatmeal Sandwich Cookies

Homey comforting oatmeal cookies wrapped around sweet creamy white filling.

Course Dessert

Cuisine American

Keyword cookies, oatmeal, sandwich

Prep Time 20

Cook Time 11

Total Time 31

Servings sandwich cookies

Calories 341kcal

Author Debi

Ingredients

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