Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream are the kind of treats that make you want to hug your grandmother. Imagine soft, chewy oatmeal cookies sandwiched around a creamy, sweet buttercream that’s like a hug for your taste buds. Each bite is a delightful dance of flavors, where the warmth of oatmeal meets the rich sweetness of maple and brown sugar. You can practically smell the nostalgia wafting through the air as these cookies bake, bringing back memories of cozy kitchens and laughter.

Now, let’s be real. Who doesn’t love an excuse to indulge in a cookie or two? Whether it’s a rainy day cuddle session with your favorite book or a lively gathering with friends, these Oatmeal Sandwich Cookies are perfect for any occasion. They promise to deliver the deliciousness you crave while also impressing everyone around you. Get ready for an amazing flavor experience that will leave you smiling from ear to ear.

Ingredients for Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream

Here’s what you’ll need to make this delicious dish:

• Old-Fashioned Oats: Use rolled oats for that classic chewy texture; instant oats just won’t cut it.
• All-Purpose Flour: This is your go-to flour for baking; it helps achieve the right cookie structure.
• Baking Soda: A must-have leavening agent that makes your cookies rise beautifully.
• Salt: Just a pinch enhances all the other flavors in your cookies.
• Unsalted Butter: Use softened butter for the best creaming results; you don’t want hard butter ruining your dough!
• Brown Sugar: This adds moisture and that rich caramel flavor we all adore in cookies.
• Granulated Sugar: A little sweetness never hurt anyone; it balances out the flavors perfectly.
• Eggs: Two large eggs will help bind everything together and add richness.
• Vanilla Extract: The secret ingredient that elevates the cookie flavor—don’t skip it!

For the Maple Brown Sugar Buttercream:

• Powdered Sugar: This is essential for achieving that fluffy and sweet buttercream consistency.
• Unsalted Butter: Again! Softened butter is key here, providing creaminess to your frosting.
• Maple Syrup: The star of our buttercream; it brings that delightful maple flavor front and center.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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How to Make Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—because nobody wants sticky cookies sticking around!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together old-fashioned oats, flour, baking soda, and salt until well combined. Set this aside so it can chill out while you work on the wet stuff.

Step 3: Cream Together

In another bowl, beat together softened unsalted butter, brown sugar, and granulated sugar until fluffy—like clouds but tastier! Add in eggs one at a time and mix in that lovely vanilla extract.

Step 4: Combine Wet and Dry

Gradually add your dry ingredients to the wet mixture. Stir until just combined; don’t overmix or you’ll have tough cookies!

Step 5: Scoop ‘Em Out

Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets about two inches apart (they spread like gossip). Bake for about ten minutes until golden brown but still soft in the center.

Step 6: Make Buttercream

While those beauties cool down on wire racks, let’s whip up some maple brown sugar buttercream! Beat together softened butter and powdered sugar until smooth. Slowly add maple syrup until desired consistency is reached—thick but spreadable.

Transfer cooled cookies onto plates and generously spread that dreamy buttercream between two cookies for the perfect finishing touch! Enjoy with a glass of milk or coffee—you deserve it!

Perfecting the Cooking Process

Start by preparing the oatmeal cookie dough first. While it chills, whip up the maple brown sugar buttercream. Once the cookies cool, you can assemble them for a delightful sandwich experience.

Add Your Touch

Feel free to swap regular oats for gluten-free oats or add chocolate chips for an extra sweet surprise. You could also experiment with different nut butters in the filling to make it uniquely yours.

Storing & Reheating

Store your oatmeal sandwich cookies in an airtight container at room temperature for up to five days. If you prefer soft cookies, warm them slightly in the microwave before enjoying.

After baking these cookies for a family gathering, I was met with rave reviews—my cousin even claimed they were “life-changing.” It’s these moments that remind me why I love baking so much!

FAQs:

What are Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream?

Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream are delightful treats that combine the hearty texture of oatmeal cookies with a rich, creamy filling. The cookies are made using oats, flour, and brown sugar, giving them a chewy consistency. The buttercream filling is flavored with maple syrup and brown sugar, creating a sweet and indulgent complement to the cookies.

How do I store Oatmeal Sandwich Cookies?

To store Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them for up to a week. You can also freeze the cookies without the filling for up to three months. When ready to enjoy, let them thaw and then assemble with the buttercream.

Can I make these cookies gluten-free?

Yes! To make Oatmeal Sandwich Cookies gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that your oats are certified gluten-free as they can sometimes be cross-contaminated with gluten-containing grains. This way, you can enjoy these delicious cookies without gluten while still maintaining their wonderful flavor and texture.

What can I substitute for the butter in the buttercream?

If you’re looking for a dairy-free option in the buttercream filling for Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream, you can use vegan butter or margarine as a substitute. Additionally, you can use coconut oil for a slightly different flavor profile. Just ensure whatever alternative you choose is soft enough to mix well for a smooth buttercream consistency.

Conclusion for Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream:

Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream offer a perfect blend of flavors and textures. The chewy oatmeal cookies paired with the sweet maple-flavored buttercream create an irresistible treat that appeals to both kids and adults. With simple ingredients and easy preparation, they make an excellent dessert or snack option. Whether enjoyed fresh or stored for later, these cookies will surely satisfy your sweet tooth!

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Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream

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• Author: Sofia
• Total Time: 25 minutes
• Yield: Approximately 12 sandwich cookies 1x

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Description

Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream are a nostalgic treat that combines chewy oatmeal cookies with a creamy, sweet filling. Each bite delivers a delightful blend of flavors, making them perfect for any occasion, from cozy nights in to festive gatherings. These cookies are not only easy to make but also visually appealing, ensuring they will impress your friends and family.

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Ingredients

Scale 1x2x3x

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup maple syrup

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together oats, flour, baking soda, and salt; set aside.
3. In another bowl, cream butter with brown and granulated sugars until fluffy. Add eggs one at a time and mix in vanilla.
4. Gradually add dry ingredients to the wet mixture until just combined.
5. Scoop dough onto baking sheets, spacing them two inches apart. Bake for about ten minutes until golden but soft in the center.
6. While cooling on wire racks, prepare the buttercream by beating butter and powdered sugar until smooth; slowly add maple syrup.
7. Once cookies are cool, spread buttercream between two cookies to create sandwiches.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (50g)
• Calories: 220
• Sugar: 16g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: For gluten-free options, substitute all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free. Add chocolate chips or nuts for extra flavor variations.