maple oatmeal cream pies

We all know the classic oatmeal cream pie, but what if it was a maple oatmeal cream pie? The answer is that it creates the most delicious fall cookie you’ll be making every year. These cookies start out with a base of brown butter, lots of brown sugar, and oats. They’re chewy but have crisp edges and are filled with a delicious maple buttercream.

why you’ll love maple oatmeal cream pies

• This recipe is based off one of my favorite cookies I’ve ever developed, this brown butter iced oatmeal cookie. She’s basic and delicious. This one is based on that same recipe but with a few delicious tweaks.
• These cookies are really easy to make and have a very low chill time, so they can be made pretty quickly. The butter is also going to be browned, so you don’t have to worry about planning ahead to take your butter out of the fridge! Yay!
• The maple buttercream is delicious and uses real maple syrup and natural maple flavoring. Use this buttercream on all of your fall treats!

ingredients in maple oatmeal cream pies

• butter– Unsalted is what the recipe calls for, but you can use salted and be just fine. This recipe calls for browning the butter, so you don’t have to worry about butter temp.
• brown sugar– You can use light or dark, but I’m partial to dark brown sugar for that extra flavor. Brown sugar will give this cookie lots of flavor but also lots of chewy soft texture.
• granulated sugar– We won’t be using a lot, but a little bit will go a long way in giving us crispy edges.
• salt– Diamond Crystal kosher salt is the best for baking, so I recommend grabbing a box if you can. It will last you for a long time if you just use it for baking! If you don’t have this type of salt, swap for regular table salt and use half the amount called for. You can use my code EMILYLOGGANS at The Spice House for 10% off.
• eggs– One whole egg and one egg yolk. Eggs provide structure in all cookie recipes, but adding the extra yolk will provide extra chew.
• vanilla– Vanilla is for flavor in this recipe, and I recommend using vanilla bean paste instead of or along with extract if you can. I love to use vanilla bean paste because the flavor is more intense, but vanilla extract is great as well. This is the vanilla extract I used from The Spice House. (You can use my code EMILYLOGGANS for 10% off at The Spice House.) Nielsen-Massey is my favorite vanilla bean paste. (Make sure to check your local Costco store for big jars of Nielsen-Massey at an amazing price!)
• old fashioned oats– I like to use Bob’s Red Mill old fashioned oats. Make sure to pulse them in the food processor so they’re mostly broken up and crumbly. Not quite a powder like an oat flour, but more like a very light crumb. Weigh or measure the oats BEFORE putting them through the food processor. Some of the oats will also need to be kept whole, so pay attention to those amounts in the recipe!
• all purpose flour–  Flour provides the structure for this cookie, and this recipe has the perfect amount for the dough to both hold its shape, yet not be too floury and hard.
• baking powder– Leavening that gives a puff and lift.
• baking soda– Leavening that gives a bit of spread, darkening, and crisp edges. 
• cinnamon– This recipe uses a bit of cinnamon for some warming flavor, which just goes perfectly with an oatmeal cookie. This one is my favorite, and you can use my code EMILYLOGGANS for 10% off at The Spice House. They also have this pack of three different cinnamons so you can taste test them all.
• nutmeg– This one is optional, but it’s just a nice little boost of flavor and warmth to go along with the cinnamon. Here is the one from The Spice House, where you can get 10% off with my code EMILYLOGGANS.
• butter– for the frosting (this one will need to be room temp, but if you take it out when you start baking the cookies, it should be good by the time you’re ready to make the frosting!)
• powdered sugar– for the frosting
• maple extract– to boost the flavor of the buttercream; I like this one from Watkin’s but I might try this one next because it is a pure extract made from real maple- Cook’s on Amazon.
• maple syrup– you’ll just need a little, but it will both thin out the buttercream and add flavor
• milk, cream, or creamer– to thin out the buttercream

*You can use my code EMILYLOGGANS for 10% off at The Spice House. I love to get my vanilla extract, almond extract, kosher salt, and spices from there!

supplies you’ll need for maple oatmeal cream pies

• whisk & a bowl– Something nice about this recipe is it doesn’t require a mixer. All you need is a whisk and a bowl.
• saucepan– to brown the butter
• hand mixer– to make the frosting (unless you have really strong biceps and can use a wire whisk)
• spatula– A spatula is essential to scrape down the bowl throughout the process. Without scraping, you’ll end up with an unevenly mixed dough and cookies that are inconsistent. 
• scale– If there’s one thing I can convince you of, please let it be a kitchen scale. 🙏🏻Using a scale makes everything easier with baking, and it ensures you get the same results every time. Flour is so easy to over-add with volume measurements, and a scale solves that problem.
• parchment paper– I always roll my dough between two sheets of pre-cut parchment paper, which is by far the best way to roll out dough.
• baking sheets– I use these cookie sheets for years, and they are amazing as are these from Nordic Ware.
• cookie scoop– I like to use a #40 cookie scoop for these.
• large round metal cookie cutter– to “scoot” the cookies after baking
• piping bag and a large round piping tip– optional, but helpful for filling the cookies

watch how to make oatmeal cream pies

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