# Oatmeal Cookies with Fluffy Butter Cream

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

Crisp-edged oatmeal cookies sandwiched together with a light, airy vanilla butter cream filling.

Servings: 4 · Prep 15 min · Cook 15 min · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Oatmeal Cookies with Fluffy Butter Cream](https://image.fridge.menu/adaptations/iasl0xpa/1c90eaeff8590c00afa72e7d0e8fc6efb6a7c7561cd83c13c792df93d7f24a73.jpg)

## Ingredients

- 90 g [Butter](https://fridge.menu/en/i/butter)
- 125 g [Oats](https://fridge.menu/en/i/oatmeal) — fine
- 20 g [Plain flour](https://fridge.menu/en/i/flour)
- 1 tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 125 g [Sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 1 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)
- 100 g [Sugar](https://fridge.menu/en/i/sugar)
- 50 ml [Water](https://fridge.menu/en/i/water)
- 125 g [Butter](https://fridge.menu/en/i/butter) — at room temperature
- 1 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 100 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — tempered

## Steps

1. Melt the butter in a saucepan over low heat and take off the heat as soon as it has fully melted.
2. Mix the oats, flour and baking powder well in a bowl.
3. Split ½ a vanilla pod, scrape out the seeds and mix them into 125 g sugar. Mix the sugar with the vanilla and 1 egg, then add this to the warm melted butter.
4. Fold the oat mixture into the butter mixture.
5. Shape into round balls and place on two baking trays lined with baking paper, 4 cookies per tray, leaving enough space between them as the dough spreads while baking.
6. Press the balls down slightly and bake in a preheated fan oven at 175°C for 9–12 minutes, until golden at the edges.
7. Let the cookies cool on the tray.
8. For the cream: split ½ a vanilla pod, scrape out the seeds and mix them into 100 g sugar.
9. Put the sugar with vanilla and 50 ml water in a saucepan, bring to the boil and cook uncovered until the sugar has fully dissolved.
10. Let the syrup cool to room temperature.
11. Whisk 125 g butter (at room temperature) and 1 egg yolk in a bowl until light and airy, gradually pouring in the cooled syrup and whisking vigorously until the cream is soft, smooth and fluffy.
12. Brush each cookie with a thin layer of tempered chocolate and let it set.
13. Sandwich the cookies together with the butter cream.

Published 2026-10-08

https://fridge.menu/en/r/oatmeal-cookies-with-buttercream-iasl0xpa

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