I’m a huge fan of Litte Debbie Oatmeal Pies. But let’s be honest… everything is better with chocolate! So, this year for #Choctoberfest, I knew I wanted to make a chocolate version of oatmeal cookies, filled with a buttery, creamy, sweet frosting center.
Oh, by the way… it’s #Choctoberfest starting today! What’s #Choctoberfest, you might ask? Well, this is our annual fall celebration of chocolate recipes. Of course, we love chocolate recipes all the time, but during #Choctoberfest, we join forces with over 100 other bloggers to post yummy chocolate recipes and talk about sponsors, who give away some awesome prizes.
And now, onto this recipe!
These cookies use a cake mix, so if you are a fan of chocolate (GASP!), you can use vanilla or another flavor instead. They don’t get quite as chewy as the oatmeal pies you find at the store, but you can definitely taste the oatmeal. It gives the cookies a nice texture.
I used Imperial Sugar powdered sugar in this recipe to make the buttercream frosting. Imperial Sugar is our generous Gold Sponsor, and they are giving away an entire case of sugar to the person who wins the #Choctoberfest prize pack! Imperial Sugar has been used as the “secret ingredient” in family-favorite recipes for 175 years. Here’s a cool history lesson: the company was founded by one of the first 100 families brought to the state of Texas by Stephen F. Austin.
I colored the frosting blue in these cookies because Jeffrey took them to work for a coworker’s baby shower. You could color it orange for fall, or leave the frosting a pretty, stark white to contrast with the cookies. I like to use a clear vanilla in the frosting, so it doesn’t have a tinge of brown color. I think they were a success, because his boss ate four of them!
The cookie itself is not super sweet, so it pairs really nicely with the sugary frosting in the middle.
Here’s the full recipe. Scroll down to get more #Choctoberfest recipes from participating bloggers.
Chocolate Oatmeal Sandwich Cookies
Chewy, cakey chocolate oatmeal cookies with a sweet buttercream frosting center.
- 3/4 cup butter softened
- 2 eggs
- 1 box chocolate cake mix
- 1 cup oats (quick cook)
- flour (for dusting your rolling surface)
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 2 cups Imperial Sugar powdered sugar
- 2 Tablespoons milk
- food coloring (optional)
Cream together butter and eggs for cookie recipe with stand or hand mixer until well combined.
Slowly add in the cake mix and oats, making sure everything is well incorporated.
Refrigerate for at least 2 hours or overnight.
Sprinkle a small amount of flour on your rolling surface, then roll out dough to about 1/4 inch thick.
Cut into shapes as desired (or use a glass to cut circles). Place on cookie sheet at least 1 inch apart.
Bake for 8-10 minutes at 350 degrees Fahrenheit, until cookies are set. Allow to cool on sheet for 1-2 minutes, then transfer to baking rack to cool completely.
Combine all ingredients for frosting. (If frosting is too stiff, add another 1/2 Tablespoon of milk).
When cookies are completely cool, spread frosting on half and add another cookie on top to create a sandwich.
More Monday #Choctoberfest recipes:
Latest posts by Allison (see all)
- Chocolate Orange Overnight Oats (Vegan-Friendly!) #Choctoberfest - October 19, 2019
- Vegan Chocolate Cookie Butter Brownies #Choctoberfest - October 17, 2019
- S’mores Ice Cream #Choctoberfest - October 16, 2019