These oatmeal cookie sandwiches are a combination of chewy oatmeal cookies and creamy maple ganache. Fail proof oatmeal cookies turn out perfectly every time. An easy ganache made of heavy cream, white chocolate, cinnamon, and maple syrup whips into the perfect frosting.
TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan โ my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer โ I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula โ a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops โ my go to for getting even sized cookies that bake perfectly each time!
- Fabric Piping Bag – my favorite piping bag for cookie sandwiches or cupcakes. Cloth is easy to clean, durable, and reusable.
Highlights:
- Thick oatmeal cookies
- Creamy maple filling
- Slight crispy edges
- Chewy
- Rich white chocolate ganache
Creamy whipped maple ganache
If you like these oatmeal cookie sandwiches, you’ll love…
Funfetti Shortbread Sandwich Cookies
Snickerdoodle Sandwich Cookies with White Chocolate Ganache
Shortbread Sandwich Cookies with Chocolate Ganache Filling
How long is ganache good for?
I like to keep this whipped ganache in the fridge, where in an airtight container it will stay fresh for up to a month! Simply allow to come to room temperature before using again.
Can ganache set out?
Yes, it can sit out at room temperature for up to 2 days, covered. After that it should be chilled to store.
QUICK STEPS:
- Melt chocolate
- Combine with cream, maple syrup and white chocolate
- Allow to cool
- Whip until fluffy, transfer into a piping bag
- Preheat oven
- Combine dry ingredients
- Cream butters and sugars
- Mix in eggs, and vanilla
- Mix in dry ingredients
- Fold in oats
- Bake cookies and allow to cool
- Sandwich together with ganache
- Enjoy!
Let’s Make them!
Grocery list for the white chocolate ganache sandwich cookies:
- Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Butter
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vanilla Extract
- Old Fashioned Oats
- White Chocolate Chips or chopped chocolate
- Maple Syrup (or maple extract)
- Heavy cream
Chewy oatmeal cookies make the perfect sandwich cookie
Instructions for the sandwich cookies:
For the Maple Ganache:
Warm the heavy whipping cream in a saucepan over medium heat, add in the maple syrup and vanilla extract. Whisk to combine, heat for 8-10 minutes, stirring often.
Add the chopped white chocolate into a large bowl or into the bowl of a stand mixer. Pour the warm cinnamon cream mixture over the white chocolate and stir gently as the chocolate starts the melt. The cream should completely melt the chocolate, stir until you have a smooth mixture. It will still be very runny. Cover with plastic wrap and allow to set in the fridge overnight or for at least 3-4 hours.
After the ganache has set and cooled completely, use a stand or electric mixer fitted with a whisk attachment and whip for 4-6 minutes until stiff. After a few minutes of whipping check the consistency of the ganache, you want a stiff frosting that will hold its shape.
Once the whipped ganache is done it will be thick and much lighter in color. Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.
For the Oatmeal Cookies:
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or silpat liners.
In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine 1 cup butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the flour mixture. Mix until fully combined. Add in the oats and gently mix in on low until incorporated.
Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.
Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack.
Once the cookies have cooled completely pipe the maple ganache and sandwich together. They are best eaten immediately but will keep in an airtight container for 3-4 days!
*Use a round cookie cutter to scoot warm, freshly baked cookies into perfect circles!
Oatmeal Cookie Sandwiches With Maple Ganache
Ingredients:
For the Maple Ganache:
- 16 oz. Heavy Whipping Cream
- 24 oz. White chocolate, chopped
- 1 tbsp Vanilla extract
- 1/4 cup Pure Maple Syrup
For the Oatmeal Cookies:
- 2 1/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Ground cinnamon
- 1 cup Unsalted butter, softened
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 2 cups Old-fashioned whole rolled oats, not quick oats
Instructions:
For the Maple Ganache:
- Warm the heavy whipping cream in a saucepan over medium heat, add in the maple syrup and vanilla extract. Whisk to combine, heat for 8-10 minutes, stirring often.
- Add the chopped white chocolate into a large mixing bowl or into the bowl of a stand mixer. Pour the warm maple cream mixture over the white chocolate and stir gently as the chocolate starts the melt. The cream should completely melt the chocolate, stir until you have a smooth mixture. It will still be very runny. Cover with plastic wrap and allow to set in the fridge overnight or for at least 3-4 hours.
- After the ganache has set and cooled completely, use a stand or hand mixer fitted with a whisk attachment and whip for 4-6 minutes until stiff. After a few minutes of whipping check the consistency of the ganache, you want a stiff frosting that will hold its shape.
- Once the whipped ganache is done it will be thick and much lighter in color. Transfer to a piping bag fitted with a tip of choice. You can also spread the frosting between the cookies with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.
For the Oatmeal Cookies:
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside. Line baking sheets with parchment paper or silpat liners.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 3-4 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides and slowly add in the dry ingredients. Mix until fully combined. Add in the oats and gently mix in on low, until incorporated.
- Cover and allow the dough to chill for 20-30 minutes, overnight if needed. Preheat oven to 350 degrees F.
- Using a measuring spoon or cookie scoop, scoop even sized balls of cookie dough – roughly 1 1/2 tablespoons per cookie. Arrange evenly on a lined cookie sheet, leaving 2 inches between each cookie. Bake for 14-16 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Repeat with the remaining dough, allow cookies to cool completely before frosting.
- Pipe or spread the prepared maple ganache frosting between two cooled oatmeal cookies, sandwich and repeat with the remaining cookies. These are best enjoy the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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