Name: Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup maple syrup; 1/2 cup unsalted butter, softened (for the buttercream); 1 cup powdered sugar; 2 tablespoons brown sugar, packed; 2 tablespoons maple syrup; 1/2 teaspoon vanilla extract (for the buttercream); Pinch of salt

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These Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream are a delicious combination of soft, chewy oatmeal cookies filled with a rich, creamy maple brown sugar buttercream. The warm flavors of cinnamon and maple syrup meld together perfectly to create a treat that's perfect for any occasion.

Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream

Ingredients

For the Cookies:

1 ½ cups rolled oats

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ cup unsalted butter, softened

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

¼ cup maple syrup

For the Maple Brown Sugar Buttercream:

½ cup unsalted butter, softened

1 cup powdered sugar

2 tablespoons brown sugar, packed

2 tablespoons maple syrup

½ teaspoon vanilla extract

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.

In a large mixing bowl, beat together the butter and brown sugar until creamy and smooth. Add the egg and vanilla extract, and continue to beat until fully combined.

Stir in the maple syrup until the mixture is smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky.

Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Flatten each cookie slightly with the back of the spoon.

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat the softened butter in a bowl until smooth. Add the powdered sugar, brown sugar, maple syrup, vanilla, and salt. Continue to beat until the buttercream is fluffy and smooth.

Once the cookies are completely cool, spread a generous amount of the maple brown sugar buttercream on the bottom of one cookie and sandwich it with another. Repeat with the remaining cookies.

Servings and Timing

Servings: 12 sandwich cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 30 minutes

Variations

Nutty Addition: Add a handful of chopped walnuts or pecans to the cookie dough for extra crunch.

Chocolate Chip Twist: Mix in some mini chocolate chips for a sweeter variation.

Maple Glaze: If you're not a fan of buttercream, a simple maple glaze drizzled over the cookies could provide a lighter alternative.

Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cookie.

Storage/Reheating

These oatmeal sandwich cookies can be stored in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, they freeze well for up to 3 months. Just make sure to place parchment paper between layers of cookies to prevent them from sticking together. To enjoy, simply let them thaw at room temperature or warm them up in the microwave for 10-15 seconds.

FAQs

Can I make these cookies without the buttercream filling?

Yes, you can enjoy the oatmeal cookies on their own without the buttercream filling. They are delicious on their own, with the sweet and warm cinnamon flavor shining through.

Can I use a different type of syrup in place of maple syrup?

While maple syrup provides a unique flavor, you can substitute it with honey or agave syrup for a different taste. Just keep in mind that the flavor of the filling will change slightly.

Can I use margarine instead of butter for the buttercream?

Yes, margarine can be used as a substitute for butter, though it may alter the texture and flavor of the buttercream slightly.

Can I add raisins to the cookie dough?

Absolutely! Adding raisins would be a great addition to the dough. I recommend about ½ cup of raisins for a chewy texture and extra sweetness.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden brown and the centers remain soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.

Conclusion

These oatmeal sandwich cookies with maple brown sugar buttercream are a delicious and indulgent treat that combines the comforting flavors of oatmeal cookies with a sweet, creamy filling. Whether you enjoy them for a special occasion or as an everyday snack, they’re sure to become a favorite. Don’t forget to try the variations and make them your own!

Recipe:

Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 sandwich cookies
Diet: Vegetarian

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Description

These oatmeal sandwich cookies are a delicious combination of soft, chewy oatmeal cookies filled with a rich, creamy maple brown sugar buttercream. The warm flavors of cinnamon and maple syrup meld together perfectly to create a treat that's perfect for any occasion.

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
In a large mixing bowl, beat together the butter and brown sugar until creamy and smooth. Add the egg and vanilla extract, and continue to beat until fully combined.
Stir in the maple syrup until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky.
Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat the softened butter in a bowl until smooth. Add the powdered sugar, brown sugar, maple syrup, vanilla, and salt. Continue to beat until the buttercream is fluffy and smooth.
Once the cookies are completely cool, spread a generous amount of the maple brown sugar buttercream on the bottom of one cookie and sandwich it with another. Repeat with the remaining cookies.