oatmeal cookie sandwiches with brown butter maple buttercream

so i know i’ve mentioned a bajillion times how much i love fall. and even though it’s not fall here and we very rarely ever get a true “fall”, i like to play pretend. i like to imagine it’s not 90F outside and that i could be wearing boots and scarves instead of tank tops and sandals. and i like to help out this pretending with foods that scream fall… at least to me.

these cookie sandwiches… oh they so do.

they have cinnamon, allspice, cloves and maple all rolled into them. plus the buttercream… oh the buttercream. it might have been described as a “slice of heaven” that was accompanied by some angels singing.

these little sandwiches are like the grownup version of oatmeal creme pies. theses little gems have soft, thick oatmeal cookies that sandwich a sweet buttercream that not only has maple in it but also brown butter.

and can we just talk about brown butter for a minute. ummm it is like pure deliciousness. like for real. i mean butter in itself is a staple in my house but you take that butter right to the edge of burntness and make it all toasty and nutty and yummy. duh. totally in.

plus i might have a thing for maple. i may have mentioned it once or twice or so. i don’t know what it is about maple that makes me think of fall but for real. maple + brown butter + oatmeal cookies. c’mon!

oatmeal cookie sandwiches with brown butter maple buttercream

  • 1 1/2 c flour
  • 1 1/2 c old fashion rolled oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, softened
  • 1 c light brown sugar
  • 2 eggs, room temp
  • 4 tbs maple syrup, divided
  • 1 tsp maple extract
  • 1 c powdered sugar
  • 1 tsp heavy cream
  1. preheat your oven to 350F. line you baking sheets with parchment paper or a silpat.
  2. whisk together flour, oats, salt, baking soda, cinnamon, allspice, and cloves in a medium bowl; set aside.
  3. cream together the 1/2 c butter and brown sugar until light and fluffy. add eggs, one at a time. add 2 tbs maple syrup and maple extract. slowly add in the flour / oat mixture and mix until just combined.
  4. using your handy dandy cookie scoop, place tablespoon size scoops about 1 1/2 in apart on your prepared baking sheets. bake for 8-10 min until the cookies just start to brown around the edges. cool completely.
  5. while your cookies are baking brown your butter: place the remaining butter in a small saucepan and slowly melt it until it turns amber / light brown and it smells nutty. be careful to watch it since it can burn. let the butter cool while the cookies finish cooling.
  6. when your butter is cooled to room temp, beat it together with the remaining maple syrup and powdered sugar. add in your heavy cream and mix until creamy.
  7. now just assemble your sandwiches with just enough filling to have a light center.

that’s it!

brings your childhood into fall.

it was mentioned to me that this filling is on the sweet side and that’s true. that’s why you want to add a small amount to the center. i happen to think these are a perfect balance of not super sweet cookies with enough sweetness coming from the filling. in fact i may or may not have been dipping cookies into the buttercream while making sandwiches.

since we’re pretending its fall, what’s YOUR favorite fall dish?

kisses.

recipe lightly adapted from: mother thyme

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