Chewy oatmeal sandwich cookies with maple buttercream. A sweet, buttery, fluffy maple buttercream fall favorite.
Oatmeal Sandwich Cookies
I know oatmeal cookies are often pushed to the shadows by the ever-popular chocolate chip, but for me, oatmeal cookies have always been a bit special.
I have so many lovely childhood memories attached to them. They were my dad’s favorite cookies. Every harvest we would make batches to be sent to the field in our lunches.
I still remember sitting in the big combine with my dad, watching the grain pour into the tank, and eating oatmeal cookies. Oatmeal cookies will forever bring back memories of my dad and hours spent riding with him during harvest.
Since there are probably about 30 million recipes floating around the internet already for regular oatmeal cookies, I decided to add an extra bit of fall flair by layering them with maple buttercream to make them sandwich cookies.
Besides, sandwich cookies are so much fun to eat! First, you get to eat two cookies at once, and second, you get to eat frosting with them!
Maple Buttercream Frosting
I have no clue why maple is a fall flavor to me when it is actually seasonally available in late winter early/spring. Regardless maple and oatmeal go together so beautifully.
Maple Buttercream frosting could not be easier. Cream together the butter, real maple syrup, and powdered sugar until creamy. Go for the real thing when it comes to maple syrup, avoid flavorings and imitations. You won’t regret it.
Oatmeal Sandwich Cookies with Maple Buttercream
- In a large bowl, cream butter and white and brown sugar until smooth. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter and sugar bowl. Gently stir in rolled oats. Roll the dough into balls and chill for about 30 minutes
- Preheat the oven to 325°F. Bake the cookies for 10-11 minutes or until lightly browned. Do not overbake. Let cool on the cookie sheets for five minutes and then transfer to a wire rack to cool completely.
- To make the buttercream, beat the butter with a mixer on high speed for 2-3 minutes. Add the maple syrup and powdered sugar and beat until smooth. To assemble the cookies spread a tablespoon or two of buttercream on the back of a cookie. Top with another cookie. Makes about 10 sandwiches.
Oatmeal Sandwich Cookies
Oatmeal cookies are so nutty and filling. I love that they are not overly sweet, it makes eating them for breakfast justifiable in my book.
Butterscotch Oatmeal Cookies are chewy oatmeal cookies filled with butterscotch chips… aka Oatmeal Scotchies. A cookie jar favorite, these cookies are a hit with kids and adults.
Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now. We love them made into ice cream sandwiches too.
I not-so-humbly declare that these are the best Brown Butter Oatmeal Cookies on the internet. And yes, they have chocolate chips – raisins need not apply.
For another way to dress up a batch of oatmeal cookies, check out my Cranberry White Chocolate Oatmeal Cookies.
Oatmeal Cookies are perfect for Ice Cream Sandwiches as they are sturdy when sandwiching ice cream. The Best Ice Cream Cookie Sandwiches start with the best ever perfectly chewy cookies.
Oatmeal Sandwich Cookies with Maple Buttercream
Ingredients
- ½ cup butter softened
- ½ cup dark brown sugar
- ½ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1⅔ cups rolled oats
Maple Butter Cream Ingredients
- ¼ cup butter softened
- 2 tablespoons maple syrup
- 1 cup powdered sugar
Instructions
- In a large bowl, cream butter and white and brown sugar until smooth. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter and sugar bowl. Gently stir in rolled oats. Roll the dough into balls and chill for about 30 minutes
- Preheat the oven to 325°F. Bake the cookies for 10-11 minutes or until lightly browned. Do not overbake. Let cool on the cookie sheets for five minutes and then transfer to a wire rack to cool completely.
- To make the buttercream, beat the butter with a mixer on high speed for 2-3 minutes. Add the maple syrup and powdered sugar and beat until smooth. To assemble the cookies spread a tablespoon or two of buttercream on the back of a cookie. Top with another cookie. Makes about 10 sandwiches.
Nutrition
{originally published 10/1/2014 – recipe notes and photos updated 11/17/2022}
Amy | Club Narwhal says
Mallory, I totally hear you! And I think scaling back will be such a fun way to let yourself experiment in the kitchen 🙂 These cookies look amazing!
Amanda says
I love everything about this post, sounds like you had a great weekend!
Allie | Baking a Moment says
I totally hear you, 3 posts per week just puts me right over the edge. Do what you gotta do girl, because it’s got to be fun. These cookies look amazing, btw!
Melanie @ Carmel Moments says
Looks fabulous! I could go for one of those right about now. 🙂
Have a wonderful day!
Mallory says
Thanks, Melanie!
Amber @ Dessert Now, Dinner Later! says
Oh that maple buttercream sounds AMAZING with the oatmeal cookies!
Kelly - Life Made Sweeter says
This is such a great post Mallory. I’m so glad you had a great time at BHP and learned more about where you want to focus your blog more on. Blogging can take up a lot of time so do what feels right to you 🙂 Love these oatmeal sandwich cookies, they look amazing!
Donna says
I’m almost 60 years old. I’ve been baking and cooking for a long time. I’ve found recipes and tried them and some were good. Some were not so great. This recipe is killer. Thank you. Even the cream was the correct amount for the amount of cookies. Stellar recipe and they are delicious.
Mary says
Donna, Your comment certainly made my morning. When a veteran in the kitchen compliments a recipe it doesn’t get much better. Have a fantastic day, I know you just made mine.
Norma says
These are delicious! They take no time to mix up, I used a cookie scoop, and dropped them on parchment lined cookie sheets. Chilled them in the fridge for a 1/2 hour, then cooked them. The filling is the perfect amount for this recipe. I got 16 cookies out of this recipe! Yummy!
Mary says
Thnk you for sharing, Norma. I am glad you enjoyed it.
Stephanie Delgado says
Absolutely perfect! I was skeptical of the maple syrup but it was perfect. I added a tad homemade vanilla. Can’t go wrong with this recipe! Thank you ☺️
Mary says
You are welcome, Stephanie. Enjoy the sandwich cookies!
Stephanie Delgado says
Took them to work for a coworkers birthday. They seriously lasted 15 minutes and I doubled the recipe. Thanks again!
jj says
a great easy soft oatmeal cookie. I used 2 tbsp per cookie and was only able to get 8 sandwiches (16 single cookies) These are great with or without the frosting!
Mary says
It sounds like the cookies turned out well! Enjoy, and happy baking.
Lisa says
Do they freeze well?
Mary says
Hi, Lisa. You should be able to freeze these without much of an issue, at least for the short-term. I haven’t tried freezing these sandwiches for a long time before, so I can’t speak to how well they’ll keep.
nancy ziemer says
I made these 2 years ago and they were a hit. They got added to my Christmas cookie list and were made again last year. This year I have been told to triple the recipe by my 15 year old daughter. She said they were her favorite!
Mary says
I’m glad you and your daughter have been loving the cookies, Nancy!