Oatmeal Sandwich Cookies Recipe (2024)

By Melissa Clark

Oatmeal Sandwich Cookies Recipe (1)

Total Time
1 hour 15 minutes
Read community notes

Forget all the bad, soggy oatmeal cookies you’ve ever had in your life. Picture instead a moist-centered, butterscotch-imbued, crisp-edged cookie flecked with nubby oats. Add to this the fragrant nuttiness of toasted coconut. Then subtract any chewy raisins that may have accidentally wandered into the picture, and substitute sweet, soft dates, guaranteed not to stick in your teeth. Now mentally sandwich two of these cookies with a mascarpone-cream cheese filling. And that’s what you’ll find here. An oatmeal cookie with a little something extra, a recipe made for keeping. You can bake the cookies a few days ahead, but they are best filled within a few hours of serving.

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Yield:18 sandwiches

    For the Cookies

    • 80grams shredded sweetened coconut flakes (¾ cup)
    • 1cup unsalted butter, softened
    • 330grams packed dark brown sugar (1¾ cups)
    • 2tablespoons honey
    • 2large eggs, at room temperature
    • 1tablespoon vanilla extract
    • 190grams all-purpose flour (1½ cups)
    • 7grams fine sea salt (1 teaspoon)
    • 3grams baking powder (1 teaspoon)
    • 8grams ground cinnamon (4 teaspoons)
    • 260grams rolled oats (3 cups)
    • 100grams dates, pitted and chopped (½ cup)
    • 65grams granulated sugar (5 tablespoons)

    For the Filling

    • 6ounces cream cheese, softened
    • 6tablespoons mascarpone
    • 25grams confectioner's sugar (3 tablespoons)
    • teaspoons vanilla extract

Ingredient Substitution Guide

Nutritional analysis per serving (22 servings)

313 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 4 grams protein; 184 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Oatmeal Sandwich Cookies Recipe (2)


Make the recipe with us

  1. Step


    Heat oven to 350 degrees. Spread coconut flakes on a rimmed baking sheet. Toast, stirring occasionally, until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise oven temperature to 375 degrees.

  2. Step


    In the bowl of a mixer fitted with the paddle attachment, cream the butter until light. Beat in brown sugar and honey, then beat until very fluffy, about 5 minutes. Beat in eggs, one at a time. Beat in vanilla.

  3. Step


    In another large bowl, whisk together flour, salt, baking powder and 1 teaspoon (2 grams) cinnamon. With the mixer set on low, beat flour mixture into butter mixture until combined. Beat in oats, dates and toasted coconut.

  4. Step


    Line three baking sheets with parchment paper. In a small bowl, stir together granulated sugar and remaining 3 teaspoons (6 grams) cinnamon. Roll heaping tablespoonsful of dough into balls, then roll balls in cinnamon sugar; transfer to baking sheet, leaving about 1½ inches of space between dough balls. Bake until cookies are golden brown, about 15 minutes. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

  5. Step


    Make the filling: Using the electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Beat in mascarpone, confectioner’s sugar and vanilla. Scrape down sides of bowl. Sandwich about 1 tablespoon of filling between two cookies; repeat with the remaining filling and cookies.



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Cooking Notes


The filling was amazing, but the cookie itself was way too sweet, even after eliminating the dates. I would definitely skip the last step of rolling the dough in cinnamon sugar next time. I will also reduce the brown sugar next time around.

Secondly, the cookies were vastly improved by sitting overnight with the filling in them. It flattened them and softened up the bottoms.


This is the most delectable cookie ever. Followed exactly. Not too sticky, not lacking in oomph. Simply wonderful!


Really sweet, but I'd make them again because the dates and coconut are great and the cookies have a caramelly, buttery goodness that gets even better the next day. Skipped the extra cinnamon-sugar dusting and used 1 1/3 cups brown sugar, and still they bordered on toothachingly sweet. For filling, I just used mascarpone and vanilla, and it was a creamy, mellow counterpart to the intense cookies. Had to flatten the dough to get a sandwichable cookie--the first tray were round little heaps.


Cookies came out wonderfully. After reading the other notes I flattened the dough with the back of a wooden spoon before baking in case it wouldn't flatten in the oven. I also halved the dark brown sugar and would probably do so again next time. The dates in the cookie are fine, but I think perhaps they add more texture than flavor (perhaps it was the type of dates I used?). I may try using more next time as an experiment.


I wanted to like these more than I did. Seems like they needed a little more oomph. Maybe try with currents; the dates made them a little bland.


...I actually used unsweetened coconut flakes, which made for a pleasant level of sweetness.


absolutely divine. the blend of textures is *chef’s kiss* I definitely recommend adding cinnamon to the filling and flattening the cookies before baking. my roommate’s review once she tried one (after she heard me raving about them)“It’s so good! You did not overhype. These are *very* good, definitely not too sweet.”


I left out the dates and granulated sugar for the cookie and used 16 grams powdered sugar for the filling. It was sweet enough for my taste and also just simpler to make. I did not roll the cookies in cinnamon sugar prior to baking as it felt unnecessary.10/10 would make again with my modifications. This cookie would really shine with homemade ice cream as an ice cream sandwich.


recently made this and my family loved them. I will be making more of these and probably experimenting with smaller sized cookies. The dates added an amazing flavour to the cookie. I do not like things that are too sweet and this hit the spot. I'm not changing a thing


Great cookie! Was perfect for a casual Sunday dinner dessert.


Made this when I was craving oatmeal cookies, so I skipped the filling. I also didn't use as many dates as I would've liked to, and as the recipe called for, because my family protested... loudly. Instead, I added some walnuts. The cookies were the perfect sweetness even without the dates or cinnamon sugar topping. Next time, add more walnuts, and don't worry about the coconut being a bit too toasty.


I omitted the dates and followed the rest of the recipe to a T. Until I realized I didn’t have the mascarpone. The cookies were eaten quickly and ravenously without the filling.


We put the dough into 2 9x9 pans and then layered the filling in between. Cooked at the same temperature, but they needed a bit longer. Optional sprinkling a small amount of cinnamon sugar and butter in the parchment lined pan aids removal and provides some crispy texture. Layer the filling between the two "cookie" halves, then wrap and refrigerate. Cut to a more bite-sized bar or square as needed. Might consider using 4 8x8 pans next time and doubling filling for a thinner cookie layer.


This is the MOST wonderful cookie recipe ever. To those complaining about the sweetness, half the sugar and be done with it! They are perfect in every way! Also - accidentally added some nutmeg and they still taste great!

Alanna K.

I didn’t read this recipe thoroughly before throwing it together and ended up incorporating all 4tsp of cinnamon in the batter- oops! Luckily it was a happy accident- I’d actually recommend the extra, and then skip the cinnamon sugar on the outside (the cookie is sweet enough without!).


Really way too sweet even cutting down to 300g brown sugar, unsweetened coconut, and no rolling in sugar… I would try again with maybe half the brown sugar as another comment suggested


It’s hard for me to understand why so many comments are unimpressed with this recipe. This is the best oatmeal cookie recipe I’ve ever made. I make it without the filling, and the cookie on its own is fabulous. Yes it’s sweet but you do know it’s a cookie, right? I make them kind of small so perhaps that’s why I don’t notice them being overly sweet. Whatever- we all have different tastes that’s why there are so many different cookie recipes!


Yield states 18 sandwich cookies, but Nutrition is based on 22


I simplified the recipe using less sugar 280g, no dates, no rolling and no filling. In my case the zest of one lemon was the perfect combination with toasted coconut. Thank you!!


I've made these cookies several times. This time I made the filling, too. I prefer the cookies by themselves; once assembled, they are just too big and messy.


Revising my own lacklustre review. These sandwiches improved after they were chilled. The filling solidified, and the cookies softened. Easier to nibble.


These were delicious made as written. I liked the smaller sandwiches since they are rich and sweet. I also liked them best when they were freshly assembled before the filling softened the crunch of the cookies.

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Oatmeal Sandwich Cookies Recipe (2024)
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