Oatmeal Cookie Sandwiches with Maple Buttercream
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Ingredients & Equipment
What we send
- 2 ouncescream cheese
- 3 half sticksunsalted butter
- 1/2 cupdark brown sugar
- 2 tablespoonsgranulated sugar
- 1/2 teaspoonvanilla extract
- 1/2 cupflour
- 1/4 teaspoonbaking soda
- 1 cupoats
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonground cloves
- 1 ouncemaple syrup
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
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.
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.
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.
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).
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.
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!