Soft + Chewy Chocolate Chip Oatmeal Cookie Sandwiches

5 from 9 votes

Soft + Chewy Chocolate Chip Oatmeal Cookie Sandwiches

These Soft + Chewy Chocolate Chip Oatmeal Cookie Sandwiches are the perfect healthy way to enjoy a classic childhood favorite---sandwich cookies! They are incredibly soft, chewy, and most certainly one of the easiest recipes to make. Packed and bursting with mini dairy-free chocolate chips and completely stuffed with a delicious naturally flavored Warm Vanilla icing and delicious Chocolate sprinkles from Wilton, these cookie sandwiches are truly something amazing!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Keyword: chocolate, chocolate chip, cookies, dessert, healthy, oatmeal, oats, sweets, vanilla

Servings: Cookie Sanwiches

Calories: 214kcal

Author: Shanika

Ingredients

For Cookies:

¾ cup organic all-purpose flour (I used Bob’s Red Mill)
1 cup organic rolled oats (I used Bob’s Red Mill)
½ teaspoon baking soda
½ teaspoon sea salt
½ cup organic brown sugar
¼ cup organic pure cane sugar
½ cup unsalted butter, room temp! (That's 1 stick!)
1 large egg, room temp!
½-3/4 cup mini chocolate chips (Vegan, optional) (I used Enjoy Life Foods)

Frosting + Toppings:

Wilton’s Natural Warm Vanilla Icing
Wilton’s Natural Chocolate Jimmies
Wilton's Natural Vanilla Jimmies

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer (attached with a paddle), beat together the butter and both sugars until fluffy and light, about 2 minutes.
Add the egg, vanilla, and sea salt and beat on medium speed, mixing until combined well.
Remove from mixer and fold in flour, baking soda, and rolled oats using a rubber spatula. Once fully combined, gently fold in mini chocolate chips.
Scoop 1 tablespoon of cookie dough (or use a cookie dough scoop) and roll it into a nice ball, placing it onto the lined cookie sheet. Repeat until all dough is used. NOTE: Ensure that you leave at least 1-inch of space in between each cookie dough.
Bake them for 11-12 minutes, until edges and bottoms are golden brown. NOTE: At first, cookies will appear to be undone, however, they will harden and form better once fully cooled.
Once removed from the oven, allow them to cool for 10-15 minutes, before transferring them to a cooling rack to cool completely (about 30 minutes).
To assemble cookies---pipe 2-3 Tbsps of Wilton’s naturally flavored Warm Vanilla icing on one side of one cookie and place the other cookie atop. Next, sprinkle their Naturally Flavored Chocolate Jimmies and/or Naturally Flavored Vanilla Jimmies around the edges of the frosting in the middle or to make things easier: place sprinkles in a bowl and lightly roll the edges of the cookies in them! Repeat until all cookies are assembled.
Wallah!
Grab a nice glass of milk or non-dairy milk and enjoy! Bon Appetite!

Notes

Cookies stay soft & fresh for up to 1 week refrigerated (due to frosting including dairy!) once covered well. Cookie dough can also be frozen and may be rolled into balls and frozen up to 3 months to bake at a later date, if need be.

**To make more cookies, simply double or triple the amount of ingredients!**

Nutrition