Maple Oat Sandwich Cookies
Maple oat sandwich cookies–that name is a mouthful, but so is this cookie, with maple icing sandwiched between two oatmeal cookies topped with maple flakes. Yes, it’s super sweet, but think of it as a once-in-a-while or special occasion cookie. The icing–from my maple scones–takes extra time and effort, but it is so worth it! (You can also skip the icing to reduce the sugar. It might be less fun, but you’ll still have delicious maple-topped oatmeal cookies to enjoy.)
Maple Sandwich Cookies
- 1 3/4 cup large-flake rolled oats
- 1 cup all-purpose flour
- 1/2 cup maple flakes
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup butter, softened to room temperature
- 2/3 cup brown sugar
- 1 large egg
- 2 tsp maple extract
- 1 1/2 tbsp butter, melted and slightly cooled
- 1/2 cup icing sugar
- 1 tbsp maple syrup
- 1/4 tsp maple extract
- Preheat oven to 375F. (See Notes, below.) Line a baking sheet with parchment.
- Combine rolled oats, flour, maple flakes, baking soda, baking powder, and salt in a medium bowl. Whisk to combine.
- In a large bowl, cream butter with brown sugar. Add egg and maple extract and mix well.
- Add dry ingredients to butter and sugar mixture. Stir to combine,
- Drop by tablespoon onto the prepared baking sheet. (See Notes, below.)
- Gently press a pinch of maple flakes onto the top of the cookies, then put the pan in the oven, Bake for a about 4-5 minutes, turn the pan, then bake for 3-5 more minutes or until cookies are golden around the edges.
- Remove cookies from oven and let rest on the pan for about 5 minutes, then move them to a wire rack to cool completely.
- When cookies have cooled, make the icing. Add all icing ingredients to a small bowl, then whisk until smooth. If the icing is too thin, add more icing sugar, a teaspoon at a time. If it is too thick, add more maple syrup or a bit of whipping cream, a couple of drops at a time. (The icing has to have some thickness to stay in the cookie.)
- Apply a layer of icing to the bottom of one cookie, then top it with another cookie to make a cookie sandwich. Store in an airtight container for 2-3 days.
- I based this recipe on one from Canadian Living, which calls for a 375F oven. I find that a bit too high for my oven, so I drop the temperature to 365F. If you aren't sure whether your oven runs hot, keep a close eye on your first batch to gauge whether the cookies are browning too quickly and not baked in the middle. Keep in mind that they will continue to bake for a few minutes while resting on the pan, so they can be a little underdone when they come out of the oven.
- I use teaspoons as cookie scoops--the kind you eat with, not measure with--but you can make the cookies larger if you prefer. If you make bigger cookies, you will need to bake them longer to ensure they are done.
- Maple oat sandwich cookies look lovely on a cookie platter. Because you control the size, you can make them closer to bite-size if you want a small after-dinner sweet treat. Or you can make them bigger for a more substantial dessert.
- If you want to work ahead, you can bake the cookies and freeze them. On the day you want to serve them, thaw them and let them get to room temperature. (A couple of hours should do it, but allow more time to be on the safe side.) Prepare the icing, spread it on the cookies, and serve.