Chocolate Oatmeal Sandwich Cookies

A decadent chocolate oatmeal cookie with a delicious chocolate cream filling.

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Servings: 1

Prep Time: 00:35

Cook Time: 00:10


1 1/4 cups butter, room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 egg

2 1/2 tsp vanilla

1 tbsp maple syrup

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

1 1/2 cups all-purpose flour

1 1/4 cup quick oats (not rolled! )

1/2 cup unsweetened cocoa powder


1/4 cup butter, room temperature

1/4 c shortening

1/4 cup semi-sweet chocolate chips, melted

3 cups confectioner’s sugar

4 tbsp heavy cream

2 tsp vanilla

1/4 tsp salt


1Preheat the oven to 375°F and line three baking sheets with parchment paper.

2In a stand mixer, butter the butter until smooth and creamy. Mix in the sugars until combined in the butter. Mix in the egg followed by the vanilla and maple syrup.

3In a separate bowl, use a wooden spoon or whisk to mix together the remaining cookie ingredients. Add the dry ingredients to the sugar mixture until well combined.

4Scoop about 2 Tbsp of dough at a time onto the prepared baking sheets. Be sure to place them a few inches apart. Bake for 10 minutes, rotating pans halfway through baking, or until edges are golden. and the middle has set. Let sit on the baking sheets for a few minutes before moving to a wire cooling rack.

5While the cookies cool, prepare the filling. In a large bowl, beat the butter and shortening with the whisk attachment on a stand mixer or with a handheld mixer. Once smooth, mix in the melted chocolate.

6Mix in half of the confectioner’s sugar until combined. Add the heavy cream, vanilla, and salt and mix until combined. Add the remaining confectioner’s sugar and beat until light and fluffy.

7Scoop about 3-4 Tbsp of filling onto the flat side of one cookie. Close it with the flat side of another cookie that is about the same size and shape. Repeat with the remaining cookies. Makes 1 dozen.

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