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.

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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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich cookie
Calories: 250
Sugar: 18g
Sodium: 125mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg