These soft and chewy maple oatmeal cookies are filled to the brim with a delicious maple cream filling that will fulfill any and all of your Fall flavor cravings.
I have to admit, oatmeal cookies are my absolute favorite cookie. I like them soft and chewy, I like them crunchy, I like them rich and buttery, and I also like them chock full of raisins and nuts. I’ll pretty much eat any kind of oatmeal cookie and enjoy it. I’m not even sure when this oatmeal cookie “thing” started to take me over, but if I see an oatmeal cookie, I have an overwhelming need to try it.
But I decided that I was going to go in a little unusual direction with these oatmeal cookies – I decided to fill them with maple cream icing. I thought that filling them with icing would make them a perfect addition to your Thanksgiving Day dessert table. Let’s face it…not everyone wants a piece of pie (I know, I find that as hard to believe as you do, but it’s true). These iced cookies make for more than just a cookie but less than a full blown dessert. Think of them as the perfect bite of sweet.
I like this oatmeal cookie recipe because it’s easy and doesn’t call for a lot of ingredients. It’s also pretty great because you can make the cookies rounder (like I did) or flatten them out for a bit bigger sandwich cookie. They don’t really spread a whole lot. They’re a riff on an old Bon Appetite recipe. The addition of maple syrup just gives the oatmeal cookies a nice hint of maple that gets brought out even more in the maple icing.
About that maple icing…It’s from King Arthur Flour (and of course I can’t find the recipe to link to it here – arrgh). It’s NOT a light and fluffy icing like you’re probably used to. It’s a much firmer icing that doesn’t really lend itself to spreading. That’s not really a problem since you’re just scooping it out and placing it between two cookies. In fact, it works really well because it doesn’t take forever to dry.
Why not add some oatmeal cookies with maple cream filling to your holiday table this year. They’ll not only be appreciated, they’ll be gobbled up before you know it.
- Oatmeal Cookies
- 1¾ rolled oats
- ¾ cup flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ sticks unsalted butter, softened
- ⅓ cup brown sugar
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- Maple Cream Filling
- 2 tablespoons unsalted butter, softened
- 1½ cups confectioner's sugar
- ¼ teaspoon salt
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Oatmeal Cookies
- Pre-heat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together all of the dry ingredients.
- In a separate bowl (stand mixer) beat butter, sugar, and maple syrup together until lightened in color. Beat in egg and vanilla until everything is well combined.
- Gradually stir or add dry ingredients to wet ingredients and continue mixing until thoroughly combined.
- Line baking sheet with parchment paper or silicone baking sheet.
- Spoon out 1 tablespoon of the dough and set it on the lined baking sheet. Continue this process, leaving 1" between cookies, until sheet is full.
- Wet your first 2 fingers and gently press down tops of cookies. You can leave them slightly mounded or flatten them a bit more (whichever you prefer). These cookies don't really spread much.
- Slide into oven and bake for 10-12 minutes or until edges are slightly golden brown.
- Remove from oven to cool completely. (This recipe makes 24 1 tablespoon cookies.)
- Maple Cream Filling
- Add all ingredients to bowl or stand mixer and beat until completely combined. This is not a soft icing and it will take a little longer than usual to come together.
- Once cookies are cooled, scoop icing onto one cookie and top with another cookie.
- Continue with rest of cookies.
- Set filled cookies aside and let icing harden a bit before storing in an airtight container.
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