Maple Oatmeal Sandwich Cookies
3 years ago

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


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


To make the cake:

  1. 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.

To make the maple buttercream:

  1. In a large bowl, beat together the butter and powdered sugar until combined.
  2. Add the maple extract and a dash of salt, and beat until combined.
  3. Add the milk, one tablespoon at a time until desired consistency is met.

To assemble the cookies:

  1. Spread 2 to 3 tablespoons of buttercream on ½ of the oatmeal cookies and then top with another cookie.
  2. Store in an airtight container for 3 to 5 days. Enjoy!