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5.0 from 9 votes

Oatmeal Sandwich Cookies

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 18 sandwich cookies
Calories: 404 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. COOKIE INSTRUCTIONS
  2. 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.
  3. 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.
  4. 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.
  5. Using a medium sized scoop, scoop dough balls onto parchment lined baking sheets and refrigerate for 10-15 minutes prior to baking.
  6. 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.
  7. FOR THE BUTTERCREAM
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Notes

Nutrition Information

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

% 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.