Soft Oatmeal Cinnamon Cookies with Vanilla Cream Filling
These homemade sandwich cookies capture the nostalgic flavor of the classic snack cake with soft, chewy oatmeal cookies spiced with cinnamon and sandwiched together with fluffy vanilla buttercream. The molasses adds depth and keeps the cookies tender, while old-fashioned oats provide wonderful texture. Perfect for lunchboxes, afternoon treats, or whenever you crave that familiar childhood comfort. This version delivers all the satisfaction of the store-bought favorite with the superior taste and quality of homemade baking.
Ingredients
- 2 sticks unsalted butter, softenedvegan butter1:1vegandairy-freedairy-free
Use room temperature vegan butter for best results
Full guide → - 1 stick unsalted butter, softened (for filling)vegan butter1:1vegandairy-freedairy-free
Use room temperature vegan butter for best results
Full guide → - 1 cup white sugar
- 1 cup brown sugar
- 2 eggsflax eggs1:1veganeggs-free
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide → - 2 tablespoons molasses
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup old-fashioned oats
- 6 cups powdered sugar, for filling
- 2 tablespoons milk, for filling
- 1 teaspoon pure vanilla extract, for filling
Instructions
- 1
Preheat the oven to 350 degrees
- 2
Cream the butter, white sugar, and brown sugar until fluffy
- 3
Mix in the eggs, then mix in the molasses
- 4
In a separate bowl, combine the flour, baking soda, salt, and cinnamon
- 5
Gradually mix the flour mixture into the butter mixture, then add the oats and mix until a soft dough forms
- 6
Prepare a cookie sheet with parchment paper or cooking spray
- 7
Use a cookie scoop to portion tablespoon-sized pieces of dough, roll into balls, flatten slightly, and place on the prepared sheet
- 8
Bake for 14 to 16 minutes until edges are lightly golden brown and middles are still gooey
- 9
Remove from oven and allow to finish baking on the hot cookie sheet, then transfer to a cooling rack
- 10
Make the filling by mixing 1 stick softened butter with powdered sugar gradually, adding milk and vanilla extract
- 11
Whip the frosting until light and fluffy
- 12
Match cooled cookies in pairs and sandwich together with filling using a spatula or piping bag
Tips
Don't overbake the cookies - they should look slightly underdone in the center when you remove them from the oven as they'll continue cooking on the hot pan.
Make sure cookies are completely cool before adding filling to prevent melting and messy sandwiches.
Use a cookie scoop for uniform sizes so your sandwich cookies match up perfectly when paired.
Good to Know
Store in an airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking.
Cookies can be baked up to 2 days ahead and stored unfilled. Make filling and assemble day of serving for best texture.
Serve at room temperature for best flavor and texture. Let chilled cookies come to room temperature before serving.
Common Mistakes
Overbake the cookies to avoid hard, crispy texture instead of soft and chewy
Add filling to warm cookies to prevent melting and sliding
Overmix the dough after adding flour to avoid tough cookies
Substitutions
Dairy-Free Swaps
Use room temperature vegan butter for best results
Full guide →Vegan Options
Mix 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes
Full guide →FAQ
Can I make these cookies smaller or larger?
Yes, adjust baking time accordingly. Smaller cookies need 10-12 minutes, larger ones may need 18-20 minutes.
How long do these keep?
Assembled cookies stay fresh for up to 1 week in an airtight container at room temperature.
Can I freeze the assembled cookies?
Yes, freeze assembled cookies for up to 3 months. Thaw at room temperature before serving.