Maple Cream Filled Oatmeal Cookies
Soft and chewy oatmeal cookies with a delightful maple cream filling that adds a scrumptious twist to a classic treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
Filling
- 1 cup creamy maple spread or maple-flavored filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, combine the flour, rolled oats, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract to the butter mixture until combined well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Assembly
- Once cooled, spread maple cream filling on the bottom of one cookie and sandwich it with another. Repeat until all cookies are filled.
Notes
For chewy cookies, be careful not to over-bake them. Homemade maple butter can be used as a substitute for maple cream filling. These cookies can be stored in an airtight container for up to a week or frozen for up to three months.