Sandwich cookies are automatically better than traditional cookies. What’s not to love about soft, chewy cookies sandwiched together with rich frosting. After making my Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache, I wanted to turn every cookie into a cookie sandwich! I also found that my whipped ganache was not only a simple filling, but was the perfect addition to any cookie. So oatmeal cookie sandwiches were on the radar.
I made a batch of my Easy Oatmeal Cookies, and wanted to turn them into cookie sandwiches, similar to an oatmeal cream pie. I decided to make a maple whipped ganache to go between the cookies and the end result was so delicious. Soft, chewy oatmeal cookies sandwiched together with rich maple ganache. The perfect sandwich cookie, surprisingly easy and so delicious! If you’re looking to elevate the classic cookie, these oatmeal sandwich cookies are the way to go!
Enjoyed the oatmeal cookie sandwiches? Try these other spotlight cookie recipes:
Salted Caramel Brownie Cookies
Snickerdoodle Sandwich Cookies with Whipped White Chocolate Ganache
Easy Cut Out Sugar Cookies with Buttercream Frosting
Instructions
For the Maple Ganache:
Warm the heavy cream in a medium sauce pan until warm, add in the cinnamon and maple syrup. Whisk to combine. Allow to infuse for 5-10 minutes.
Add the chopped white chocolate into a large mixing 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 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.
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!
Oatmeal Sandwich Cookies with Maple Ganache
Equipment
- Cookie Scoop – optional, but helpful!
- parchment paper or a silpat liner
- Piping Bag, optional
Ingredients
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 2 sticks, unsalted butter, softened
- 1 cup Sugar
- 1 cup Packed light brown sugar
- 2 Eggs
- 1 tbsp Vanilla extract
- 2 cups Old-fashioned whole rolled oats, not quick oats
For the Maple Ganache:
- 16 oz Heavy Cream
- 24 oz White chocolate, chopped
- 1/4 cup Pure maple syrup
- 1 tbsp Ground cinnamon
Instructions
For the Maple Ganache:
- Warm the heavy cream in a medium sauce pan until warm, add in the cinnamon and maple syrup. Whisk to combine. Allow to infuse for 5-10 minutes.
- Add the chopped white chocolate into a large mixing 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 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.
- 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!
Did you make this recipe?
I would love to see it! Take a picture and tag @theheartylife on Instagram with the hashtag #theheartylife