Oatmeal Buttercream Sandwich Cookies

Tulsa State Fair Winner

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Plated stack of Oatmeal Buttercream Sandwich Cookies

Oatmeal Buttercream Sandwich Cookies: If you want to make a blue ribbon winning cookie recipe from one of the top fairs in the country, make this one. You bake thin crispy oatmeal cookies flavored with butter and cinnamon, then sandwich them with a creamy filling in between.

Stack of Oatmeal Buttercream Sandwich Cookies

As a result, the cookies soften and the flavors meld, making them an absolutely delightful to eat. If you have ever had Little Debbie brand’s oatmeal creme cookies, you are going to LOVE these.

Recipe credit for these Oatmeal Buttercream Sandwich Cookies goes to Alexandra Coppinger. She made a jumbo-sized version of this cookie and won first place at the Tulsa State Fair.

They were an immediate favorite and have since become an all-time favorite from our archives.

Jumbo Love!

Giant Oatmeal Buttercream Sandwich Cookie

Key Ingredients

What strikes us is how flavorful these cookies are, without a huge number of ingredients.

  • butter
  • brown sugar
  • white sugar
  • egg
  • vanilla
  • flour
  • baking soda
  • salt
  • cinnamon
  • oats

The buttercream filling has even fewer ingredients:

  • butter
  • powdered sugar
  • heavy whipping cream
  • vanilla
  • ground cinnamon

Make these blue ribbon cookies and you will immediately know why they won. Wow! They melt in your mouth and are magnificent!

p.s. If you’re looking for another epic cookie from the Tulsa State Fair, try this baklava recipe.



Oatmeal Buttercream Sandwich Cookies


1 1/4 cup butter, softened

1 cup brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

3 cups oats


Buttercream Filling:

1/2 cup butter

2 cups powdered sugar

2 tablespoons heavy whipping cream

2 teaspoons vanilla

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees F. In large bowl, beat butter and sugar together until creamy. Add egg and vanilla. Mix well, then set aside. In a medium bowl, mix the flour, baking soda, salt, cinnamon, and oats together. Combine the butter and dry ingredient mixtures together. Prepare a baking sheet with either non-stick spray or parchment paper. Drop dough by rounded tablespoons onto baking sheet or press out into a round baking sheet to make 2 large cookies. Bake for 15 minutes or until golden brown (bake time may vary upon size of cookie). For filling, mix together butter, powdered sugar, cream, vanilla, and cinnamon. Spread filling between 2 cookies. Repeat until you are out of cookies and/or buttercream.

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