Maple Oatmeal Sandwich Cookies
Servings:*
15 sandwich cookiesIngredients
- For the cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups brown sugar
- 1/2 cup grade B maple syrup
- 1 teaspoon pure vanilla extract
- 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 frosting:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon maple extract
- Dash of salt
- 4 tablespoons milk
Directions
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In a large mixing bowl beat together the butter and brown sugar with an electric mixer until well combined, about 2 minutes.
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Add the maple syrup and vanilla extract and beat to combine. Scrape down the sides of the bowl as needed.
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Add the eggs one at a time, beating until combined.
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Add the flour, cinnamon, salt and baking soda and beat until combined, scraping down the sides of the bowl as needed.
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Add the oats and mix until well combined.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
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Heat the oven to 350º degrees. Line 2 baking sheets with parchment paper.
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Portion the dough into 2-tablespoon scoops and arrange them on the prepared baking sheets, bake until golden, about 14 to 16 minutes.
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Let cool for about 5 minutes and then transfer to a wire rack to cool completely.
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In a large bowl, beat together the butter and powdered sugar until combined.
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Add the maple extract and a dash of salt, and beat until combined.
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Add the milk, one tablespoon at a time until desired consistency is met.
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Spread 2 to 3 tablespoons of buttercream on ½ of the oatmeal cookies and then top with another cookie.
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Store in an airtight container for 3 to 5 days. Enjoy!