Oatmeal Cookie Sandwiches with Maple Buttercream
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Ingredients & Equipment
What we send
- 3half-sticks unsalted butters
- 2 packetscream cheese
- 1/2 cupdark brown sugar
- 2 tablespoonsgranulated sugar
- 1/2 teaspoonvanilla extract
- 1/2 cupflour
- 1/4 teaspoonbaking soda
- 1 cupoats
- 1jar maple syrup
- 1parchment paper
- 1/8 teaspoonground cloves
- 1/4 teaspoonground cinnamon
What You’ll Need
- kosher salt
- baking sheet
Preheat oven to 375°F. Set butter and cream cheese aside to soften at room temperature (or, if you have extra time, feel free to let them sit out longer for even easier whisking in Step 5). Line a baking sheet with parchment paper for Step 4. Separate 1 egg and place yolk in a small bowl. Discard white or save for an omelet.
Cream butter and sugar
Place half of butter in a large heatproof bowl and microwave in 30-second intervals until softened, but not melted. Add brown sugar and granulated sugar and whisk vigorously until mixture is pale and fluffy. Whisk in vanilla extract and egg yolk to combine. Set aside.
Finish oatmeal cookie dough
In a separate large bowl, stir together flour, baking soda, oats, spice mix, and ½ teaspoon salt. Transfer flour mixture to bowl with butter-sugar mixture and stir to fully combine. Wipe bowl from flour clean and set aside for Step 5.
Form and bake cookies
Working 1 at a time, scoop heaping tablespoons of oatmeal cookie dough onto prepared baking sheet to yield 8 cookies, spacing apart as much as possible. Bake until cookies are puffed and light golden, 10-12 minutes. Use the downtime to get a head start on dishes, or enjoy the sweet smells filling your kitchen. Set aside to cool slightly before assembling, about 10 minutes (this will help prevent the frosting from melting).
Make maple buttercream
While cookies cool, in bowl from flour, combine cream cheese and remaining butter and whisk vigorously until very smooth. Whisk in half of maple syrup to fully combine (save remaining maple syrup for another recipe—we love it drizzled over oatmeal). Transfer bowl to refrigerator to chill until cookies have cooled.
Assemble and plate cookie sandwiches
Once cookies have cooled completely, flip 4 cookies and spread over maple buttercream, dividing evenly. Top buttercream with remaining cookies, flat-side down, to form sandwiches. Refrigerate any leftovers in an airtight container for up to 3 days and let come to room temperature before serving. Enjoy!