.
home
home
00
Maple Oatmeal Sandwich CookiesMaple Oatmeal Sandwich Cookies
Maple Oatmeal Sandwich Cookies
Maple Oatmeal Sandwich Cookies
If you’re looking for a fall treat that doesn’t involve pumpkin or apples, but still has those warm cozy spices, these Maple Oatmeal Sandwich Cookies are just the thing!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Logo
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Recipe: Maple Oatmeal Sandwich Cookies
Maple Oatmeal Sandwich Cookies
Prep Time150 Minutes
Servings15
Cook Time15 Minutes
Ingredients
FOR THE Cookies: 1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups brown sugar
½ cup grade B maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon baking soda
3 ½ cups old fashioned oats
FOR THE BUTTERCREAM: 1 cup (2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon maple extract
Dash of salt
4 tablespoons milk
Directions
  1. TO MAKE THE COOKIES: In a large mixing bowl beat together the butter and brown sugar with an electric mixer until well combined, about 2 minutes.
  2. Add the maple syrup and vanilla extract and beat to combine. Scrape down the sides of the bowl as needed.
  3. Add the eggs one at a time, beating until combined.
  4. Add the flour, cinnamon, salt and baking soda and beat until combined, scraping down the sides of the bowl as needed.
  5. Add the oats and mix until well combined.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
  7. Heat the oven to 350º degrees. Line 2 baking sheets with parchment paper.
  8. Portion the dough into 2-tablespoon scoops and arrange them on the prepared baking sheets, bake until golden, about 14 to 16 minutes.
  9. Let cool for about 5 minutes and then transfer to a wire rack to cool completely.
  10. TO MAKE THE MAPLE BUTTERCREAM: In a large bowl, beat together the butter and powdered sugar until combined.
  11. Add the maple extract and a dash of salt, and beat until combined.
  12. Add the milk, one tablespoon at a time until desired consistency is met.
  13. TO ASSEMBLE THE COOKIES: Spread 2 to 3 tablespoons of buttercream on ½ of the oatmeal cookies and then top with another cookie.
  14. Store in an airtight container for 3 to 5 days. Enjoy!
150 minutes
Prep Time
15 minutes
Cook Time
15
Servings

Shop Ingredients

Makes 15 servings
FOR THE Cookies: 1 cup (2 sticks) unsalted butter, at room temperature
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
1 ½ cups brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
½ cup grade B maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
2 large eggs
Vital Farms Organic Restorative Large Eggs
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
1 ½ cups all-purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
2 teaspoons cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
1 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
½ teaspoon baking soda
Our Family Baking Soda
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
3 ½ cups old fashioned oats
Quaker Old Fashioned Oats
Quaker Old Fashioned Oats, 18 Ounce
$5.69$0.32/oz
FOR THE BUTTERCREAM: 1 cup (2 sticks) unsalted butter, at room temperature
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
4 cups powdered sugar
Our Family Powdered Sugar
Our Family Powdered Sugar, 2 Pound
$3.39$1.70/lb
1 teaspoon maple extract
McCormick Maple Extract
McCormick Maple Extract, 1 Ounce
$3.99$3.99/oz
Dash of salt
Not Available
4 tablespoons milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal

Directions

  1. TO MAKE THE COOKIES: In a large mixing bowl beat together the butter and brown sugar with an electric mixer until well combined, about 2 minutes.
  2. Add the maple syrup and vanilla extract and beat to combine. Scrape down the sides of the bowl as needed.
  3. Add the eggs one at a time, beating until combined.
  4. Add the flour, cinnamon, salt and baking soda and beat until combined, scraping down the sides of the bowl as needed.
  5. Add the oats and mix until well combined.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
  7. Heat the oven to 350º degrees. Line 2 baking sheets with parchment paper.
  8. Portion the dough into 2-tablespoon scoops and arrange them on the prepared baking sheets, bake until golden, about 14 to 16 minutes.
  9. Let cool for about 5 minutes and then transfer to a wire rack to cool completely.
  10. TO MAKE THE MAPLE BUTTERCREAM: In a large bowl, beat together the butter and powdered sugar until combined.
  11. Add the maple extract and a dash of salt, and beat until combined.
  12. Add the milk, one tablespoon at a time until desired consistency is met.
  13. TO ASSEMBLE THE COOKIES: Spread 2 to 3 tablespoons of buttercream on ½ of the oatmeal cookies and then top with another cookie.
  14. Store in an airtight container for 3 to 5 days. Enjoy!