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!
Makes: 15 sandwich cookies
Prep Time: 2 hours 30 minutes
Cook Time: 15 minutes each batch
Ingredients
For the cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups brown sugar
½ cup grade B maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
½ teaspoon baking soda
3 ½ 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:
To make the cake:
- In a large mixing bowl beat together the butter and brown sugar with an electric mixer until well combined, about 2 minutes.
- Add the maple syrup and vanilla extract and beat to combine. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating until combined.
- Add the flour, cinnamon, salt and baking soda and beat until combined, scraping down the sides of the bowl as needed.
- Add the oats and mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Heat the oven to 350º degrees. Line 2 baking sheets with parchment paper.
- Portion the dough into 2-tablespoon scoops and arrange them on the prepared baking sheets, bake until golden, about 14 to 16 minutes.
- Let cool for about 5 minutes and then transfer to a wire rack to cool completely.
To make the maple buttercream:
- In a large bowl, beat together the butter and powdered sugar until combined.
- Add the maple extract and a dash of salt, and beat until combined.
- Add the milk, one tablespoon at a time until desired consistency is met.
To assemble the cookies:
- Spread 2 to 3 tablespoons of buttercream on ½ of the oatmeal cookies and then top with another cookie.
- Store in an airtight container for 3 to 5 days. Enjoy!