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Soft + Chewy Chocolate Chip Oatmeal Cookie Sandwiches
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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!
Course Dessert
Keyword chocolate, chocolate chip, cookies, dessert, healthy, oatmeal, oats, sweets, vanilla
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Shanika | Orchids + Sweet Tea

Ingredients

For Cookies:

  • 3/4 cup organic all-purpose flour (I used Bob’s Red Mill)
  • 1 cup organic rolled oats (I used Bob’s Red Mill)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup organic brown sugar
  • 1/4 cup organic pure cane sugar
  • 1/2 cup unsalted butter, room temp! (That's 1 stick!)
  • 1 large egg, room temp!
  • 1/2-3/4 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

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 Tbsp 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!**