Maple Oatmeal Sandwich Cookies

DIY Little Debbie Oatmeal Creme Pies from Twin Cities food blogger greens & chocolate. A must-have for any fall gathering, game day to birthday!


Home-baked goods will always be my preference, but I have a soft spot in my heart for Little Debbie Oatmeal Creme Pies. It’s a very nostalgic food for me, as I grew up eating them, and there’s just something so comforting about those soft oatmeal cookies with cream filling.


I don’t think I’ve had an oatmeal cream pie in probably 10 years, but I still get a craving for them every once in a while. I developed this recipe for Maple Oatmeal Sandwich Cookies with this childhood treat in mind, and I have to say — they did not disappoint!


The oatmeal cookie in these sandwiches is soft, yet it holds up really well under the maple buttercream filling. I think a soft cookie is key here because you don’t want crumbs from a crunchy or crumbly cookie as you sink your teeth into each bite. The cookies are sweetened with a combination of brown sugar and maple syrup and spiced with cinnamon. They smell absolutely divine as they bake in the oven!


I tried making the buttercream frosting with maple syrup, but I didn’t get the overwhelming maple flavor that I was looking for. For my second attempt, I picked up some maple extract and that did the trick!


I tried one of the cookies before adding the buttercream, and I kind of thought they didn’t even need the buttercream. After making the buttercream and assembling the sandwich cookies, I realized how wrong I was. Yes, the cookies are incredible on their own, but with the maple buttercream? They are absolutely divine and so irresistible!


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!

SERVINGS

15

PREP TIME

2 hr 30 min

COOK TIME

15 min

Ingredients

  • 1
    cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2
    cups brown sugar
  • 1/2
    cup grade B maple syrup
  • 1
    teaspoon vanilla extract
  • 2
    large eggs
  • 1 1/2
    cups all-purpose flour
  • 2
    teaspoons cinnamon
  • 1
    teaspoon salt
  • 1/2
    teaspoon baking soda
  • 3 1/2
    cups old fashioned oats

For the maple buttercream frosting:

  • 1
    cup (2 sticks) unsalted butter, at the room temperature
  • 4
    cups powdered sugar
  • 1
    teaspoon maple extract
  • Dash of salt
  • 4
    tablespoons milk

Directions

  1. 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. 2

    Add the maple syrup and vanilla extract and beat to combine. Scrape down the sides of the bowl as needed.

  3. 3

    Add the eggs one at a time, beating until combined.

  4. 4

    Add the flour, cinnamon, salt and baking soda and beat until combined, scraping down the sides of the bowl as needed.

  5. 5

    Add the oats and mix until well combined.

  6. 6

    Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

  7. 7

    Heat the oven to 350º degrees. Line 2 baking sheets with parchment paper.

  8. 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. 9

    Let cool for about 5 minutes and then transfer to a wire rack to cool completely.

  10. 10

    To make the maple buttercream: In a large bowl, beat together the butter and powdered sugar until combined.

  11. 11

    Add the maple extract and a dash of salt, and beat until combined.

  12. 12

    Add the milk, one tablespoon at a time until desired consistency is met.

  13. 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. 14

    Store in an airtight container for 3 to 5 days. Enjoy!