A good sandwich cookie is almost like two desserts in one because you get to not only enjoy tasty cookies, but the same kind of cream filling that you might find in a cake or cupcake. This is only true of homemade sandwich cookies, of course, as the pre-packaged kind tend to skimp on the filling, so they’re not as fun, delicious or messy to eat. These Creme-Filled Cinnamon Oatmeal Sandwich Cookies are the perfect after school snack, whether you’re a kid or a kid-at-heart.

The sandwiches start with a batch of cinnamon-kissed oatmeal cookies. These cookies use quick cooking oats, rather than regular rolled oats, because they give the finished cookies a more uniform size and shape. That uniformity makes them easier to pair up and sandwich together, and you still get the same nutty oat flavor you do from regular rolled oats. They include both brown sugar and white sugar, as well as a generous dose of both vanilla and cinnamon. The cookies will spread a bit as they bake, making them relatively flat and a great shape for sandwiching. I aim to make the balls of dough no larger than 1-inch in diameter (a bit smaller is better) so that the finished cookies can be eaten in about 3 bites.

The filling is easy to make, a mixture of butter and marshmallow creme that tastes just like meringue buttercream. It is spread between the finished cookies, then the edges are rolled in crushed Cinnamon Toast Crunch Cereal. While the cereal may seem like an odd touch (and you could certainly omit it), it adds an extra bit of cinnamon that ties in very well with the cookies and it adds a bit of texture to the filling. It really tastes like something I would have enjoyed as a kid – even though I probably didn’t eat anything as delicious as these.

You can make the cookies a day in advance and store the in an airtight bag. The cookies are crisp when they come out of the oven, but they will soften as they are stored and when they are filled. I don’t mind eating them right away, but the sandwiches are a bit less messy if you let the cookies soften slightly before taking a big bite.

Creme-Filled Cinnamon Oatmeal Sandwich Cookies
Cookies
1 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1 cup quick cooking oatmeal
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
2 tsp vanilla extract

Filling
1/2 cup butter, room temperature
1 7-oz jar marshmallow creme/fluff
2 tsp vanilla extract
1/2 cup crushed Cinnamon Toast Crunch

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, salt and oatmeal.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract, then gradually blend in the dry ingredients until a uniform dough forms.
Shape cookie dough into 3/4-1 inch balls and arrange on prepared baking sheet, leaving a little room for the cookies to spread.
Bake for 9-11 minutes, or until cookies are golden on the edges. Transfer cookies to a wire rack to cool before filling.

Filling & Assembly
In a medium bowl, whisk together butter, marshmallow creme and vanilla until light and fluffy. Pair up the cookies and spread (or pipe) filling between them.
Place crushed Cinnamon Toast Crunch in a small bowl, and roll the exposed edges of the sandwich cookies in the mixture.

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