For the cookies:
- 1 3/4 cups (222 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed dark brown sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (270 grams) old-fashioned rolled oats
For the filling:
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
Make the cookies:
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Make the filling:
Beat all ingredients together with an electric mixer on medium-high speed until light, fluffy, and smooth, about 5 minutes.
Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
family loved them
I’ve tried making these for the past 2 days. The first dough I made I realized I used warm room temperature butter so my cookies were flat. This time I made sure the butter was at a cool room temperature but they are still turning out flat. I’m not sure what else I could be doing wrong. Every other cookie recipe has turned out amazing.
Hi Jadia! I’m sorry to hear that these cookies aren’t turning out as they should. They are not designed to be a super thick cookie, as you can see in the pictures, as they’re destined to be sandwiched together with delicious filling! How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your baked goods can not rise properly. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here! If you’re looking to make these slightly thicker, I would recommend skipping the flattening before baking, to encourage the cookies to stay a little thicker. You can also try refrigerating the dough overnight, to allow the liquid in the dough to fully hydrate the flour, and bake up a little thicker. Learn more about that here! (just don’t refrigerate for more than 24-48 hours; longer than that will dry it out, since oats are a drying ingredient). I hope that helps! Happy baking 🙂
I’ve got the cookies in the oven. They are going in a tin with a few other selections as a birthday gift for a dear friend. He is going to love them!
My family is totally obsessed with these cookies, my mom has made them at least 4 times by now and continues to make them for family gatherings! They are amazing right after assembling, but also they freeze super well and are absolutely delicious right out of the freezer or cold after thawing for a few minutes!
I come from a family that rarely trusts any recipes outside of ATK. However, we tried making these cookies for a fun baking day and let me just say…..I now come from a family that rarely trusts any recipes outside of ATK AND Handle the Heat!
Anyways, I would 110% recommend this recipe! Thank you so much! (:
Wow, we are in incredible company then! Thank you so much – we are honored 🙂 So thrilled you love this recipe!
Don’t think I’ve commented in a blog before but these oatmeal cookies are the best I’ve tried. I don’t even do the frosting center lol (which is what I wanted at the time)
I’ve now made two batches. One with and one without raisins. I think this is ruining my gym diet
I dont understand “3 tbsp size scoops”…is this for one pie?
Hi Ginny! The 3-tablespoon size cookie scoop refers to the size of the cookie scoop used to scoop out the cookie dough when ready to bake. This is the type of cookie scoop we recommend – in the large 3-tablespoon size. I hope that helps 🙂
Hi, Im really excited to try these. I was wondering if they freeze well?
Hi Carly! Tessa actually talks about this in the pink tip box, above the recipe! The answer is yes! Wrap the finished Oatmeal Cream Pies individually in plastic, then store in an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight, then let come to room temperature before serving. I hope that helps 🙂
These came out incredible!!! They’re super chewy and delicious! I even added a little fluff to the filling and it came out amazing!
Do you have a recipe Oatmeal Raisin Cookies?
Hi Tina! Feel free to use our Oatmeal Chocolate Chip Cookie recipe and substitute the chocolate chips for raisins 🙂 Enjoy!
Delicious! Full disclosure, I used some leftover frosting from another recipe to fill these. But nonetheless, the cookies are delicious! So chewy and very sweet.
The cookies were super good. I’m not sure I would fill them again. Such a big sandwich and soooo sweet. But fun to try something new.
can this measurement be clarified please, 1 1/2 sticks of butter does not equal to 170 grams. Which one is should i do for the recipe?
Thank you 🙂
Hi Laura! There are 113 grams in one stick of butter, so 170 grams in 1 1/2 sticks of butter. You can follow either measurement for these cookies. Hope you enjoy your oatmeal cream pies!
The creme is a little sweet but its yummy
Super good cookie. I would make just the cookie and eat it it’s so good. They are super sweet though with the icing so I would rather make a bunch of smaller ones because I have a hard time eating even half of one this big due to the sweetness.
So glad you enjoyed this recipe, Amanda! With oatmeal cookies, you want to be careful using a 2 tsp scoop or smaller as you run the risk of the cookies drying out and crumbling due to the oatmeal soaking up all the moisture, so make sure to bake for a couple minutes less depending on the size scoop you use 🙂
sorry for my silly comment about printing….. I hadn’t noticed you already have this button…. (forget my comment)
So excited for you to try these! Please let us know what you think 🙂
Iíll try to bake them this weekend, they look so yummy…. I am not american, I am European (Portuguese) so I’m not familiar with these cookies, but I am dying to taste them…. thanks for sharing… By the way is there a PRINT button? It makes things so much quick and easier to print and copy to keep the recipe in my recipe dossier for further bakings
These cookies were amazing! I added 1/4 cup if dried cranberries because I’m looking at making something like this for Thanksgiving!
If I make these again, I’ll cut the cookie size in about half because they make ginormous cookie sandwiches! My husband thought they were perfect size though!
Oooo adding cranberries would make them that much chewier, delish!! So happy you both enjoyed this recipe 🙂
These were super easy to make with ingredients I had laying around the kitchen. I tend to make bigger cookies (not like that’s a bad thing ) so I ended up getting 16 cookies so 8 sandwiches and then cut those in half to bring to work for everyone. I’m not kidding when I say I intended to only have one bite and ended up eating three. Everyone at work loved them and said they put the little Debbie ones to shame.
Amazing! So happy to hear that! I agree, this homemade version is SO SO good! Thanks so much for sharing, Alyssa 🙂