Maple Oatmeal Sandwich Cookies
These maple oatmeal sandwich cookies are built around a chewy, bendable oatmeal cookie rather than a crisp one. Brown sugar keeps the centers soft, rolled oats add texture, and a little cinnamon makes the maple filling taste warmer without turning the cookies into spice cookies.
The dough comes together quickly, but chilling it for a short time helps the oats hydrate and keeps the cookies from spreading too thin. Bake them just until the edges are set and the centers still look slightly soft; they will firm as they cool.
The filling is a simple maple buttercream made with pure maple syrup and a pinch of salt. It should be creamy enough to pipe or spread, but not loose, so the sandwiches hold their shape after the cookies are pressed together.
For the neatest sandwiches, pair cookies of similar size before filling. The cookies are good the day they are made and even better after a few hours, when the frosting softens the oatmeal cookies slightly and the maple flavor settles in.
Nutrition (per serving)
Directions
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1
Line two baking sheets with parchment paper. Whisk the oats, flour, baking soda, salt, and cinnamon in a medium bowl.
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2
In a large bowl, beat 3/4 cup butter, brown sugar, and granulated sugar until lighter and creamy, about 2 minutes.
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3
Beat in the egg and vanilla until smooth, scraping the bowl once so the butter mixture is even.
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4
Add the oat mixture and mix on low just until no dry flour remains. Chill the dough for 20 minutes while the oven heats to 350°F.
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5
Scoop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with your fingers.
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6
Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are set and the centers still look soft. Cool on the pans for 5 minutes, then move to a rack to cool completely.
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7
For the filling, beat 1/2 cup softened butter until creamy. Add powdered sugar, maple syrup, vanilla, and a pinch of salt, then beat until fluffy and spreadable.
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8
Pair the cooled cookies by size. Spread or pipe maple cream on the flat side of half the cookies, using about 1 tablespoon per sandwich.
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9
Top with the remaining cookies and press gently until the filling reaches the edges. Chill for 10 minutes if the filling is very soft before serving.
Ingredients
- Old-Fashioned Rolled Oats:1 1/2 cups
- All-Purpose Flour:1 1/4 cups
- Baking Soda:1/2 teaspoon
- Fine Salt:1/2 teaspoon
- Ground Cinnamon:3/4 teaspoon
- Unsalted Butter, softened:3/4 cup
- Packed Light Brown Sugar:3/4 cup
- Granulated Sugar:1/4 cup
- Large Egg:1
- Vanilla Extract:1 teaspoon
- Powdered Sugar:1 3/4 cups
- Unsalted Butter, softened for the filling:1/2 cup
- Pure Maple Syrup:3 tablespoons
- Vanilla Extract for the filling:1/2 teaspoon
- Fine Salt for the filling:1 pinch
Tips & Notes
- Use old-fashioned rolled oats for chew; quick oats make the cookies softer and less textured.
- If the filling tastes too sweet, add another small pinch of salt rather than more maple syrup.
- Store the filled cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
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