Strawberries And Cream Oatmeal Sandwich Cookies

Name: Strawberries And Cream Oatmeal Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1/2 cups Whole Wheat Flour; 1/4 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/4 teaspoons Baking Powder; 1/4 cups Butter, Softened; 1/2 cups Granulated Sugar Substitute; 1/2 cups Brown Sugar; 1 Egg; 1 teaspoon Vanilla Extract; 1/4 cups Non-fat Plain Yogurt; 1 cup Quick Cooking Oats; FOR THE FILLING:; 4 Small Strawberries, Washed, Hulled, And Cut Into Small Pieces; 8 ounces, weight 1/3 Less Fat Neufchatel Cheese; 7 ounces, weight Marshmallow Creme; Confectioners Sugar, As Needed

Servings: persons

FOR THE COOKIES:
1/2 cups Whole Wheat Flour
1/4 cups All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/4 teaspoons Baking Powder
1/4 cups Butter, Softened
1/2 cups Granulated Sugar Substitute
1/2 cups Brown Sugar
1 Egg
1 teaspoon Vanilla Extract
1/4 cups Non-fat Plain Yogurt
1 cup Quick Cooking Oats
FOR THE FILLING:
4 Small Strawberries, Washed, Hulled, And Cut Into Small Pieces
8 ounces, weight 1/3 Less Fat Neufchatel Cheese
7 ounces, weight Marshmallow Creme
Confectioners Sugar, As Needed

1
1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set them aside.
2
2. In a small bowl, stir together flours, baking soda, salt and baking powder. Set aside.
3
3. In the the bowl of a stand mixer, cream together the butter, sugar substitute and brown sugar until fluffy. Add the egg and beat until creamy. Beat in the vanilla and yogurt until just combined.
4
4. Slowly beat in the flour mixture. Then add in the oats and mix on low until just combined.
5
5. Drop cookie dough by heaping teaspoon onto baking sheets. Bake for 8-10 minutes or until edges start to turn a light golden brown. When they are done, remove them from the oven and let them cool before filling.
6
6. While cookies are baking, place half of the strawberries in a small bowl and beat with an electric mixer until strawberries start to turn into pulp. Add the cream cheese and beat until creamy. Gently stir in the marshmallow creme. Slowly add the rest of the strawberries. At this point the filling will be on the thin side. If you prefer a thicker filling, add a bit of confectioners' sugar until you reach your desired consistency.
7
7. Spread the filling onto the bottom side of one cookie and place another cookie, bottom side down, on top to make a sandwich. Continue with the rest of the cookies and filling.
8
8. Once assembled, store in refrigerator until ready to serve.
9
9. Eat up! (If any remain, store them in the refrigerator.)

764

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: FOR THE COOKIES:, 1/2 cups Whole Wheat Flour, 1/4 cups All-purpose Flour, 1/2 teaspoons Baking Soda, and more.

Yes, Strawberries And Cream Oatmeal Sandwich 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!