🍪 Brown Sugar Oatmeal Cookie Sandwiches: A Sweet Hug in Every Bite From Our Farmhouse Kitchen to Yours

There’s something heartwarming about the smell of fresh-baked cookies wafting through the kitchen—and when those cookies are soft, chewy brown sugar oatmeal delights with a creamy filling nestled between them, it’s pure magic.

At Luna’s Coons Farm & Kitchen, these Brown Sugar Oatmeal Cookie Sandwiches are a farmhouse favorite. They’re the perfect mix of rustic charm and indulgent sweetness. Whether you’re baking for a special occasion, planning a cozy tea time treat, or looking for a lunchbox surprise, these cookie sandwiches are a guaranteed crowd-pleaser.

Why We Love Them

These cookie sandwiches take everything we love about a classic oatmeal cookie—rich brown sugar flavor, soft texture, and just the right hint of cinnamon—and double it up with a luscious filling. You can make them with a simple vanilla buttercream, a tangy cream cheese frosting, or even marshmallow fluff for a nostalgic twist. Versatile and satisfying, they’re the kind of cookie that disappears as fast as you can bake them.

🍪 Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ¼ cups packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

• 3 cups old-fashioned rolled oats

For the Filling (choose one!):

Vanilla Buttercream

• ½ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp heavy cream or milk

Cream Cheese Frosting

• 4 oz cream cheese, softened

• ¼ cup butter, softened

• 1 tsp vanilla extract

• 1 ½ cups powdered sugar

Optional Add-Ins for Cookies:

• ½ cup raisins or dried cranberries

• ½ cup chopped walnuts or pecans

• A sprinkle of sea salt for the tops

🧁 Directions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Mix the Dough: In a large bowl, cream together the butter and brown sugar until light and fluffy. Add in the eggs and vanilla, mixing well. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet, then stir in the oats (and any optional add-ins you like).

3. Scoop & Bake: Drop dough by rounded tablespoons onto the baking sheet, spacing 2 inches apart. Bake for 10–12 minutes or until the edges are golden brown but the centers are still soft. Cool completely on a wire rack.

4. Make the Filling: Choose your filling and beat all ingredients together until smooth and fluffy.

5. Assemble the Sandwiches: Pair up cookies of similar size. Spread or pipe a generous dollop of filling on the bottom of one cookie and gently press another on top to create a sandwich.

6. Enjoy! Serve immediately or store in an airtight container for up to 3 days (they're even better the next day!).

🥄 Farmhouse Tips:

• Let the cookies cool completely before adding filling so it doesn’t melt.

• Add a touch of molasses for deeper flavor.

• These freeze well—assemble, wrap individually, and freeze for a grab-and-go sweet treat.

From Scratch, From the Heart 💛

Here on the farm, we believe the best things come from scratch—and these Brown Sugar Oatmeal Cookie Sandwiches are no exception. They bring together the warmth of the kitchen, the joy of baking, and a little bit of old-fashioned love in every bite.

Happy baking!

Love, The Luna’s Coons Farm & Kitchen Family