Oatmeal Sandwich Cookies with Maple Brown Sugar Frosting

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! These soft and chewy oatmeal sandwich cookies are 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 frosting sandwiched between two classic chewy oatmeal cookies. I love a hint of maple syrup, butter, brown sugar and a little bit of salt. You could also put in a little cinnamon. Anyway these shape up, these are much better than store bought.

I don’t know what it is about an oatmeal cookie, but they are one of my favorites! I love the hint of salt to bring out the chewy sweetness in the nutty oats.

Start with some quality ingredients! I love Bob’s Red Mill products, they have never disappointed me. And Redmond Real Salt, have you tried it? Fabulous, loaded with trace minerals.

Measure out your flour, 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 and with mixer on medium-high; beat until smooth and fluffy, 2-3 minutes. Scraping down the sides once or twice.

Add your 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.

Scoop in your flour, 1/2 cup or so at a time. 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.

Using a medium sized scoop, scoop dough balls onto a parchment lined cookie sheet.

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 sea salt if desired. By the way, these cookies are smashing all by themselves!!

Repeat process until all cookies are baked and completely cooled.

How to Make Maple Brown Sugar Frosting

Let’s begin the frosting; 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.

Add your powdered sugar…

Cream the powdered sugar on low, incorporating it into the creamed butter and sugar, adding in the maple syrup until incorporated. These mini measuring cups…I use mine multiple times daily.

Next dribble in the cream and blend on low until incorporated. (I love this dribbly picture, using one of my favorite tools.)

Pour in your vanilla extract.

Add your salt, don’t forget your salt. Truly!

Whip it, whip it good and well, 3-5 minutes for a smooth, creamy, dreamy frosting.

Match up the cookies to similar sizes.

Using a medium 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.

Great lunch box treat!

If you enjoyed this recipe, perhaps you’ll like these:

Brownie Sandwich Cookies with Cookie Dough Frosting
Whoopie Pies
Browned Butter Sugar Cookie Bars with Salted Caramel Frosting
Soft Sugar Cookie Bars with Mile High Frosting

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Oatmeal Sandwich Cookies with Maple Brown Sugar Frosting

• Author: Kathleen | The Fresh Cooky
• Prep Time: 30 mins
• Cook Time: 12 mins
• Total Time: 42 mins
• Yield: 18 sandwich cookies 1x
• Category: Sandwich Cookie
• Method: Oven
• Cuisine: Dessert

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Description

Amazing chewy, oatmeal cookies with maple brown sugar buttercream sandwiched between. It’s like eating a warm, chewy bowl of oatmeal with all the fixings!

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Scale 1x2x3x

Ingredients

CHEWY OATMEAL COOKIES

• 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)

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 sryup
• pinch of salt

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Instructions

COOKIE INSTRUCTIONS

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. In a medium mixing bowl mix together flour, salt, baking soda and cinnamon (optional), set aside.
3. 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.
4. Add eggs, one at a time and beat well after each addition, about 1 minute each.
5. Mix in vanilla.
6. Scooping about 1/2 cup of flour mixture at a time, mix on low speed until all flour is combined.
7. Scraping down sides once, then add oats and mix until incorporated.
8. Using a medium sized scoop, scoop dough balls onto parchment lined baking sheets and refrigerate for 10-15 minutes prior to baking.
9. 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.

MAKING THE BUTTERCREAM

1. Place softened butter and brown sugar in the bowl of a mixer and beat on medium-high for 2-3 minutes.
2. Add powdered sugar and mix on low until combined.
3. 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.
4. If needed, add a teaspoon or two more of cream if too thick.
5. 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.
6. Wrap each sandwich cookie in plastic wrap.
7. 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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Notes

© 2018 | This recipe for Oatmeal Sandwich Cookies was featured first on The Fresh Cooky.

Keywords: oatmeal sandwich cookies, maple brown sugar buttercream, oatmeal cookies, sweet & salty

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