Oatmeal Sandwich Cookies
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
18 sandwich cookies
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Calories
404 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Sandwich Cookies
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Amazing chewy, oatmeal cookies with maple brown sugar buttercream sandwiched between. It's like eating a warm, chewy bowl of oatmeal with all the fixings!
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Ingredients
Oatmeal Cookies
- 1 cup butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar I use natural cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt I use Redmond Real Salt
- 1 teaspoon cinnamon optional
- 3 cups quick or old fashioned rolled oats I use old fashioned, Bob's Red Mill
- sprinkle of flaky sea salt optional
Maple Brown Sugar Buttercream
- 15 tablespoons butter 1 tablespoon shy of 2 cubes, softened
- 3/4 cup light brown sugar packed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons half and half or whole milk
- 2 tablespoons pure maple syrup
- pinch of salt
Instructions
- COOKIE INSTRUCTIONS
- Preheat oven to 350°F and line a cookie sheet with parchment paper. In a medium mixing bowl mix together flour, salt, baking soda and cinnamon (optional), set aside.
- Place softened butter in a mixer bowl and cream together with sugars until light and fluffy. About 2-3 minutes on medium-high, scraping down sides once or twice. Add eggs, one at a time and beat well after each addition, about 1 minute each. Add in vanilla, mix in.
- Scooping about 1/2 cup of flour mixture at a time, mix on low speed until all flour is combined. Scraping down sides once, then add oats and mix until incorporated.
- Using a medium sized scoop, scoop dough balls onto parchment lined baking sheets and refrigerate for 10-15 minutes prior to baking.
- Bake for 10-12 minutes until edges are golden, cool on pan for 2-3 minutes then transfer to cooling rack to cool completely before adding frosting, if desired, sprinkle a little flaky sea salt.
- FOR THE BUTTERCREAM
- Place softened butter and brown sugar in the bowl of a mixer and beat on medium-high for 2-3 minutes, then let the mixture sit to "melt" into the butter for about 10-15 minutes. If still "gritty" beat again for another 1-2 minutes, then let sit for a couple more.
- Add powdered sugar and mix on low until combined. With mixer on low, add half and half, maple syrup, vanilla and salt, mix until combined, then increase speed to medium high for 3-5 minutes until light, fluffy and creamy. If too thick, add a teaspoon or two more of cream. If gritty in any way, keep beating on high occasionally scraping sides of bowl for up to 7-8 minutes, eventually it will break the sugar crystals down.
- Scoop a generous portion of buttercream onto the bottom of an oatmeal cookie, finding a similar sized cooked, place bottom side down on top of buttercream, pressing lightly to smush frosting to edges. Wrap each sandwich cookie in plastic wrap.
- Store cookies in airtight container or baggie for up to 3 days in refrigerator or up to 2 months (if you are lucky) in the freezer. Allow to come to room temperature for an hour before serving.
Equipments used:
Notes
Nutrition Information
Show Details
Serving
11 serving
Calories
404kcal
(20%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
405mg
(17%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 18sandwich cookies
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 404kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 405mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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