Description
These chewy oatmeal cookies are sandwiched with a rich, spiced maple cream filling, offering a perfect contrast of crisp edges and soft centers with warm autumn flavors.
Ingredients
Scale
- 2 cups (160g) Old-Fashioned Rolled Oats
- 1 ½ cups (190g) All-Purpose Flour
- ½ cup (113g) Unsalted Butter, softened
- ½ cup (100g) Brown Sugar, packed
- ½ cup (100g) Granulated Sugar
- ¼ cup (60ml) Maple Syrup
- 1 large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ½ cup (113g) Butter, softened (for filling)
- 2 cups (240g) Powdered Sugar, sifted (for filling)
- 2–3 tablespoons Maple Syrup (for filling)
- Pinch of Salt (for filling)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the egg, vanilla extract, and ¼ cup of maple syrup. Beat on low speed until just combined.
- Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Fold in the oats.
- Scoop the dough into balls (about 2 tablespoons each) and place on a parchment-lined baking sheet. Chill in the fridge for 30 minutes (optional but recommended).
- Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until golden brown on edges but soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat the softened butter until creamy. Gradually add sifted powdered sugar, maple syrup, and a pinch of salt. Beat on high for 2-3 minutes until fluffy.
- Flip half the cookies over. Pipe or spoon filling onto the flat side. Top with the other cookie and gently press to spread filling to the edges.
Notes
Chill dough to prevent spreading. Do not overbake for chewy texture. Sift powdered sugar for smooth filling. Use real maple syrup, not pancake syrup. Store in an airtight container with a piece of bread to keep soft. Can freeze unbaked dough balls.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 22
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: oatmeal cookies, maple cream sandwich cookies, fall baking, chewy cookies, autumn dessert, maple syrup cookies, homemade cookies