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Oatmeal Sandwich Cookies with Cookie Butter Frosting

These Oatmeal Sandwich Cookies with Cookie Butter Frosting feature soft, chewy, buttery oatmeal cookies, heavy on cinnamon, filled with a rich, fluffy frosting made from Biscoff spread! These Oatmeal Sandwich Cookies with Cookie Butter Frosting are a match made in heaven, and the results are heavenly, indeed.
Course Cookies
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 18 sandwich cookies
Author Sarah @ The Gold Lining Girl

Ingredients

For oatmeal cookies:

  • 1 c. unsalted butter softened
  • 1 c. packed brown sugar
  • 1/2 c. sugar
  • 2 large eggs at room temperature
  • 2 tsp. vanilla
  • 3 c. old-fashioned oats
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. chopped pecans optional

For cookie butter buttercream:

  • 1/2 c. unsalted butter softened
  • 1 1/4 c. cookie butter or Biscoff spread
  • 3 c. powdered sugar
  • 3-4 tbsp. heavy cream

Instructions

For oatmeal cookies:

  1. In a large mixing bowl, beat butter until creamy.
  2. Add brown sugar and sugar, beating until light and fluffy.
  3. Beat in eggs, one at a time, mixing well after each addition.
  4. Beat in vanilla.
  5. In a large bowl, whisk together oats, flour, cinnamon, baking soda, and salt.
  6. Add the dry ingredients to the mixing bowl, and beat until just combined.
  7. Fold in pecans.
  8. Cover and chill in the refrigerator for at least one hour. If you are chilling for several hours or overnight, remove from fridge to thaw for about 15 minutes before baking.
  9. Line baking sheets with parchment paper or silicone mats.
  10. Drop by heaping tablespoonful about 3 inches apart.
  11. Bake at 350 degrees for 12-14 minutes, or until edges are golden, and centers are only just set.
  12. Remove from heat, and allow to cool on baking sheets for about 3 minutes, or until tepid to touch.
  13. Remove to wire racks to cool completely.

For cookie butter buttercream:

  1. In a large mixing bowl, beat butter and cookie butter until smooth.
  2. Add powdered sugar, beating until smooth.
  3. Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
  4. Pipe or spread between two cookies.