Maple Oatmeal Cream Pie Cookies

There are some desserts that just feel like home, and oatmeal cream pies are one of them.

I wanted to make my own version of the classic—soft, chewy oatmeal cookies with a creamy vanilla filling—but with a few changes that make them feel a little more like something I’d make in my own kitchen.

I left out the eggs and added maple syrup, which gives the cookies a subtle warmth and a little extra depth without making them taste overly sweet. The maple plays especially nicely with the oats and cinnamon, and the result is a cookie that feels nostalgic but still a little unexpected.

They're soft in the middle, crisp just around the edges, and sandwiched with a generous layer of vanilla cream. Basically, everything I want an oatmeal cookie to be.

Makes

About 15 sandwich cookies

For the Cookies

1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
1½ cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

For the Vanilla Cream Filling

½ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk
Pinch of salt

Instructions

1. Make the dough.

In a large bowl, beat the softened butter and brown sugar until light and creamy. Add the maple syrup and vanilla and mix until well combined.

2. Add the dry ingredients.

In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.

3. Chill.

Cover the dough and refrigerate for about 30 minutes. This helps the cookies hold their shape while baking.

4. Bake.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into small, rounded portions and place them a couple of inches apart. Bake for 9–11 minutes, until the edges are lightly golden and the centers still look soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Make the cream filling.

Beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the vanilla and a pinch of salt. Add the cream or milk, a little at a time, until the filling is smooth, fluffy, and spreadable.

6. Assemble.

Once the cookies are completely cool, spread a generous spoonful of vanilla cream onto the flat side of one cookie. Top with another cookie and gently press together until the filling reaches the edges.

A Little Note

These are best when the cookies stay soft and the maple flavor has a chance to come through. I love making them a little smaller than a traditional cookie—they're rich enough that one is usually plenty, although I won't tell if you have two.

Serve with coffee, a cold glass of milk, or set a plate out when friends are gathered around the table.

Maple Oatmeal Cream pie Cookies