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Oatmeal Cookie Sandwiches

Oatmeal Cookie Sandwiches with Maple Buttercream

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Recipe Details

Story

Is there anything better than a freshly baked cookie? Two cookies—plus a generous dollop of frosting. Chef Michelle whips up a buttery oatmeal batch with cinnamon and clove. These crisp and cakey cookies are bound together with maple-infused buttercream for the ultimate sandwich.

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    Quick facts

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 640
    • Protein 7g
    • Total Carb 62g
    • Total Fat 42g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      2 ounces
      cream cheese
    • unsalted butter
      3 half sticks
      unsalted butter
    • dark brown sugar
      1/2 cup
      dark brown sugar
    • granulated sugar
      2 tablespoons
      granulated sugar
    • vanilla extract
      1/2 teaspoon
      vanilla extract
    • flour
      1/2 cup
      flour
    • baking soda
      1/4 teaspoon
      baking soda
    • oats
      1 cup
      oats
    • ground cinnamon
      1/4 teaspoon
      ground cinnamon
    • ground cloves
      1/4 teaspoon
      ground cloves
    • maple syrup
      1 ounce
      maple syrup
    • parchment paper
      1
      parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 375°F. Set cream cheese and half of butter aside to soften at room temperature. 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.

    2. Cream butter and sugar

      Cream butter and sugar

      Place remaining butter (not softened butter) in a large microwave-safe 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.

    3. Finish oatmeal cookie dough

      Finish oatmeal cookie dough

      In a separate large bowl, stir together flour, baking soda, oats, ground cinnamon, ground cloves, and ½ teaspoon salt. Transfer flour mixture to bowl with butter-sugar mixture and stir to combine, being careful not to overmix. Wipe bowl from flour clean and set aside for Step 5.

    4. Form and bake cookies

      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. Set aside to cool before assembling, about 10 minutes (this will help prevent the frosting from melting).

    5. Make maple buttercream

      Make maple buttercream

      While cookies cool, in bowl from flour, combine softened 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.

    6. Assemble and plate cookie sandwiches

      Assemble and plate cookie sandwiches

      Once cookies have cooled completely, flip 4 cookies and spread over maple buttercream, dividing evenly. Top with remaining cookies, flat-side down, to form sandwiches. Refrigerate any leftover oatmeal cookie sandwiches in an airtight container for up to 3 days and let come to room temperature before serving. Enjoy!

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