Who loves a sandwich cookie? I do, I DO! You get two cookies plus a HUGE bonus…frosting and it’s only one cookie, so to speak! This soft and chewy oatmeal sandwich cookie recipe is like snuggling up to a bowl of oatmeal, the nuttiness of the oats, a hint of salt and oh my this creamy maple, brown sugar buttercream! No spoon required!
Oatmeal Sandwich Cookies
The frosting is divine! I took all of the ingredients that I love in my oatmeal and developed this luscious buttercream then sandwiched between two classic chewy oatmeal cookies. I love a hint of maple syrup, butter, brown sugar and a little bit of sea salt. You could also put in a little cinnamon. Anyway these shape up, these are much better than store bought Oatmeal Creme Pies.
I don’t know what it is about an oatmeal cookie, but they are one of my favorites! I love the hint of salt that brings out the sweetness in the nutty oats, like these, Browned Butter Salted Caramel Sugar Cookie Bars.
Better than Little Debbie’s Oatmeal Creme Pies
Measure all-purpose flour, baking soda, and salt – mix together with a whisk, set aside
Place your softened butter in the bowl of a mixer and mix on medium-high until light and fluffy, 2-3 minutes.
Now add your brown sugar and all-natural cane sugar, with mixer on medium-high; beat until smooth and fluffy, 2-3 minutes. Scraping down the sides once or twice.
Add eggs to the creamed butter/sugar mixture, one at a time, beating each egg on medium-high for 1 minute. Scrape down sides. Next add your vanilla.
Pour in the flour, 1/2 cup or so at a time, but on low speed, so you don’t spew your flour all over your kitchen.
Mix on low until just combined, now we’ll slowly mix in the oats. Scrape sides.
Scoop all of dough and place onto a smaller parchment lined baking sheet and place in fridge to cool 10-15 minutes before baking. Then transfer to parchment line pan, about 12 cookies per half sheet pan.
Once ready, bake at 350° one sheet at a time for 10-12 minutes until edges are golden brown.
Remove from oven, allow to cool for 2 minutes on the cookie sheet, then move to a cooling rack. Sprinkle with a little flaky sea salt if desired. By the way, these cookies are smashing all by themselves!! They may be frozen until ready to fill.
Repeat process until all cookies are baked and completely cooled.
How to Make Maple Brown Sugar Buttercream
Decadent, buttery, brown sugary buttercream filling with a hint of maple.
Start with your butter and brown sugar and mix well, on medium-high for 2-3 minutes until light and fluffy, turn off the mixer and allow to sit for 10-15 minutes for the brown sugar to “melt” into the butter, once it’s set a bit, add your powdered sugar.
With mixer on low, mix in the powdered sugar and then add in the maple syrup until incorporated. This mini measuring cup, a favorite kitchen tool of mine!
Next dribble in the cream and blend on low until incorporated. (I love this dribbly picture).
Whip it, whip it good and well, 3-5 minutes on medium to high for a smooth, creamy, dreamy frosting.
Match up the cookies to similar sizes.
Using a medium cookie scoop, scoop a generous portion of frosting onto the bottom of a cookie.
Press the second half on top, squishing the frosting out to the edges. Repeat until all sandwiches are done.
Wrap individually in plastic wrap. Store in refrigerator for up to 3 days or freezer for up to 2 months. Remove from fridge or freezer an hour before serving or simply toss in a lunch box and they’ll be thawed by lunchtime! Your family will love these Oatmeal Sandwich Cookies with maple buttercream.
Make some up for a great treat, they are delicious in lunch boxes!
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- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar (I use natural cane sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I use Redmond Real Salt)
- 1 teaspoon cinnamon (optional)
- 3 cups quick or old fashioned rolled oats (I use old fashioned, Bob's Red Mill)
- Sprinkle of Flaky Sea Salt (optional)
Maple Brown Sugar Buttercream
- 15 tablespoons butter (1 tablespoon shy of 2 cubes), softened
- 3/4 cup light brown sugar, packed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons half and half or whole milk
- 2 tablespoons pure maple syrup
- pinch of salt
- Preheat oven to 350°F and line a cookie sheet with parchment paper. In a medium mixing bowl mix together flour, salt, baking soda and cinnamon (optional), set aside.
- Place softened butter in a mixer bowl and cream together with sugars until light and fluffy. About 2-3 minutes on medium-high, scraping down sides once or twice. Add eggs, one at a time and beat well after each addition, about 1 minute each. Add in vanilla, mix in.
- Scooping about 1/2 cup of flour mixture at a time, mix on low speed until all flour is combined. Scraping down sides once, then add oats and mix until incorporated.
- Using a medium sized scoop, scoop dough balls onto parchment lined baking sheets and refrigerate for 10-15 minutes prior to baking.
- Bake for 10-12 minutes until edges are golden, cool on pan for 2-3 minutes then transfer to cooling rack to cool completely before adding frosting, if desired, sprinkle a little flaky sea salt.
FOR THE BUTTERCREAM
- Place softened butter and brown sugar in the bowl of a mixer and beat on medium-high for 2-3 minutes, then let the mixture sit to "melt" into the butter for about 10-15 minutes. If still "gritty" beat again for another 1-2 minutes, then let sit for a couple more.
- Add powdered sugar and mix on low until combined. With mixer on low, add half and half, maple syrup, vanilla and salt, mix until combined, then increase speed to medium high for 3-5 minutes until light, fluffy and creamy. If too thick, add a teaspoon or two more of cream. If gritty in any way, keep beating on high occasionally scraping sides of bowl for up to 7-8 minutes, eventually it will break the sugar crystals down.
- Scoop a generous portion of buttercream onto the bottom of an oatmeal cookie, finding a similar sized cooked, place bottom side down on top of buttercream, pressing lightly to smush frosting to edges. Wrap each sandwich cookie in plastic wrap.
- Store cookies in airtight container or baggie for up to 3 days in refrigerator or up to 2 months (if you are lucky) in the freezer. Allow to come to room temperature for an hour before serving.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 75mgSodium: 405mgCarbohydrates: 47gFiber: 2gSugar: 29gProtein: 4g
The nutritional information is estimated and may not be entirely accurate.