Oatmeal cranberry sandwich cookies

Oatmeal cranberry sandwich cookiesWhat’s better than oatmeal cranberry cookies? How about a sweet white chocolate buttercream filling between two oatmeal cranberry cookies?

I find some of my best dessert recipes from the Two Peas & their Pod blog, so if you haven’t visited it yet, I highly suggest you do. This recipe came right from them!

Make these super cute treats for your next office party or gathering with friends. They’re the perfect little indulgence.

Servings: Makes about a dozen sandwich cookies


1¼ cups all-purpose flour
¼ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup unsalted butter at room temperature
½ cup light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups old-fashioned oats
1 cup dried cranberries

White chocolate buttercream:
2 cups white chocolate chips
1 cup unsalted butter at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (as needed)

Oatmeal cranberry sandwich cookiesDirections:

  1. To make the cookies, preheat the oven to 375°F. Line a large baking sheet with parchment paper or spray with cooking spray. Set aside.
  2. Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a bowl. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Beat in the egg and vanilla. Then, slowly add the dry ingredients and mix until just combined. Stir in the oats and dried cranberries.
  4. Roll the cookie dough into tablespoon-sized balls and place on the cookie sheet. Bake for 10 minutes, or until the cookies are light golden brown.
  5. Let the cookies cool on the baking sheet for two minutes. Then, transfer the cookies to a cooling rack to cool completely.
  6. While the cookies are cooling, make the white chocolate buttercream. Melt the white chocolate chips however you choose. Melt until the chocolate is smooth and no more lumps remain.
  7. Then beat the butter with an electric mixer or stand mixer on medium speed until fluffy. Beat in half of the powdered sugar, melted white chocolate, vanilla, and milk until the mixture is smooth and creamy. Slowly beat in the remaining powdered sugar until smooth (if the frosting is too stiff, add in a little more milk).
  8. To assemble the sandwich cookies, spread or pipe the white chocolate buttercream on the inside of one cookie. Top with another cookie. Follow this process until all cookies are made.
  9. You can store the cookies in an air-tight container at room temperature.

One Comment Add yours

  1. Oh you are naughty! As if these biscuits weren’t good enough already. White chocolate buttercream takes this to a whole new level of indulgence, bet it’s sooooo good though!


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