Oatmeal Cookie Sliders

Arkansas State Fair

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Oatmeal Cookie Sliders 1

Oatmeal Cookie Sliders: chewy oatmeal cookies sandwich a creamy rich filling in this blue ribbon winning cookie from the Arkansas State Fair.

Oatmeal Cookie Sliders 2

Oatmeal cookies are a classic. The reason why is they are delicious and easy to make. So are these oatmeal cookie sliders.. I love it when winners put a fun spin on an quintessential cookie. A couple other all-time favorites are these “slider-like” sweet treats and these “twisted” peanut butter cookies.

Recipe credit goes to Rhonda Hull, who took first place for them back in 2014. One taste and you will agree: they are a winner! The mouth feel of these cookies are marvelous and you will not want to stop at one.



Oatmeal Cookie Sliders

1/2 cup unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup quick cooking oats



3 tablespoons unsalted butter, softened

1/2 cup cookie butter (creamy)

1 cup confectioners’ sugar

1/2 teaspoon vanilla

2 1/2 to 3 tablespoons heavy whipping cream


Line cookie sheets with parchment paper. In a large bowl with electric mixer (or stand up mixer with the paddle attachment) cream together butter and cookie butter until light and fluffy, about 2 minutes. Gradually add brown sugar and vanilla, mixing until well combined. Add egg and beat well. In another bowl, combine Gold Medal Flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to the creamed mixture. Stir. Add oatmeal, mixing until well combined. Refrigerate 1 hour or more.

Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into 1-inch balls. Place onto parchment-lined baking sheet 2 inches apart. Bake 9-10 minutes, or until cookies are light brown on edges. Allow cookies to cool on pan for 5 minutes before moving them to a wire rack to cool completely.

Filling: Cream together butter, cookie butter. Gradually add in confectioners’ sugar, mixing until creamy and thoroughly combined. Add cream and vanilla; beat 1 minute. Spread or pipe filling onto half of the cooled cookies. Top with the other half to form sandwiches. Makes 26 sandwich cookies.


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