Description
Tender maple oatmeal cookie rounds sandwiched with a thick cinnamon-maple filling. Soft, cozy, and assemble-friendly.
Ingredients
Scale
- Soft Maple Oatmeal Cookies:
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 tsp baking soda (2 g)
- 1/2 tsp fine salt (2.5 g)
- 1 1/2 cups instant/quick-cooking oats (120 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1/2 cup packed light brown sugar (100 g)
- 1/3 cup granulated sugar (67 g)
- 1 large egg (50 g, without shell)
- 1/2 cup pure maple syrup (120 ml / about 160 g)
- 1 tsp vanilla extract (5 ml)
- 1 tbsp milk (15 ml) (as needed for scoopable dough)
- Cinnamon-Maple Filling:
- 1/3 cup pure maple syrup (80 ml / about 107 g)
- 4 tbsp unsalted butter (57 g)
- 1/2 cup powdered sugar (60 g)
- 1 tbsp cornstarch (8 g)
- 1/2 tsp ground cinnamon (1 g)
- 1 pinch fine salt
- 1 to 2 tbsp heavy cream (15 to 30 ml) (or milk, to adjust spreadability)
Instructions
- Make the cookie dough: In a medium bowl, whisk together flour, baking soda, salt, and instant oats. Set aside.
- Cream butter and sugars: In a larger bowl, beat softened butter, brown sugar, and granulated sugar until smooth and slightly lighter in color (about 1–2 minutes). Beat in the egg, maple syrup, and vanilla until glossy and combined.
- Combine: Add the dry ingredients to the wet ingredients and mix until a thick dough forms. If it seems too stiff to scoop, mix in milk 1 tsp at a time (you may not need it).
- Chill: Cover and refrigerate 30–60 minutes. Chilling helps control spread and keeps the cookies soft.
- Heat oven: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Scoop: Scoop level 1 tbsp portions (about 20–22 g each) and place them about 2 inches (5 cm) apart.
- Bake: Bake 9–11 minutes, until edges look set and the centers look matte and not wet. Do not wait for deep browning.
- Cool completely: Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool fully before filling.
- Make the filling: In a small saucepan, whisk together maple syrup, cornstarch, powdered sugar, cinnamon, and salt until smooth.
- Cook to thicken: Cook over medium-low heat, stirring constantly, until thick and glossy and it coats the back of a spoon with a slow drip (about 3–5 minutes). Stir in butter until melted and fully incorporated.
- Cool: Remove from heat and cool to room temperature, stirring occasionally so it doesn’t set into a film. If it becomes very thick, stir in heavy cream a little at a time until spreadable.
- Assemble: Pair cookies by size. Spread about 1 to 1 1/2 tsp filling on the flat side of one cookie, then top with a second cookie. Repeat with remaining cookies.
- Set: Let assembled cookies rest at room temperature 15–30 minutes to firm the filling slightly, then serve or refrigerate.
Notes
Food-safe timing note: Filling sets best when fully cool; if it’s warm, it can squeeze out. If your cookies are still warm, filling will melt and smear—wait until cookies are completely cool.