Cream Filled Oatmeal Cookies Recipe

Name: Cream Filled Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1-1/4 cup Unsalted Butter, Softened; 1 cup Light Brown Sugar, Packed; 1/2 cups Granulated Sugar; 1 whole Egg; 2 teaspoons Vanilla Extract; 1-1/2 cup Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 3 cups Quick Oats; _____; FOR THE FILLING:; 1/2 cups Unsalted Butter, Softened; 1 teaspoon Vanilla Extract; 2 cups Powdered Sugar; 2 Tablespoons Milk

Servings: persons

FOR THE COOKIES:
1-1/4 cup Unsalted Butter, Softened
1 cup Light Brown Sugar, Packed
1/2 cups Granulated Sugar
1 whole Egg
2 teaspoons Vanilla Extract
1-1/2 cup Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
3 cups Quick Oats
_____
FOR THE FILLING:
1/2 cups Unsalted Butter, Softened
1 teaspoon Vanilla Extract
2 cups Powdered Sugar
2 Tablespoons Milk

1
Preheat oven to 375F. Line a baking sheet with a Silpat mat or parchment paper.
2
In the bowl of a standing mixer, beat the 1 1/4 cup butter with the granulated and brown sugars until light and fluffy. Beat in the egg and 2 teaspoons of vanilla. Set aside.
3
In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.
4
With the mixer on low, add the flour mixture into the creamed mixture and combine, and then add the oats.
5
Use a small cookie scoop to make uniform sized balls and place them onto the prepared cookie sheet. They'll spread a bit, so allow some elbow room on the cookie sheet. Refrigerate the scooped cookie dough for about 10 minutes before baking.
6
Bake at 375F for 11 minutes. Remove from oven and leave on cookie sheet for 2 minutes. Then transfer to a wire rack to cool completely.
7
Make the filling by beating the 1/2 cup butter with 1 teaspoon vanilla extract, powdered sugar, and up to 2 tablespoons of milk. Transfer to a zip lock type baggie.
8
Assemble the cookies by piping about a teaspoon of filling onto the bottom side of one cookie. Top with another cookie.
9
Enjoy!

1327

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/4 cup Unsalted Butter, Softened, 1 cup Light Brown Sugar, Packed, 1/2 cups Granulated Sugar, and more.

Yes, Cream Filled Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Filled Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions