Maple Oatmeal Sandwich Cookies
July 31, 2024
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
-
1cup (2 sticks) unsalted butter, at room temperature
-
1 1/2cups brown sugar
-
1/2cup grade B maple syrup
-
1teaspoon vanilla extract
-
2large eggs
-
1 1/2cups all-purpose flour
-
2teaspoons cinnamon
-
1teaspoon salt
-
1/2teaspoon baking soda
-
3 1/2cups old fashioned oats
For the maple buttercream frosting:
-
1cup (2 sticks) unsalted butter, at the room temperature
-
4cups powdered sugar
-
1teaspoon maple extract
-
Dash of salt
-
4tablespoons 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!