I was going to make these cookies last week already, as it was around Canada Day and maple things remind me of Canada, go figure. But then life got in the way and so I made them this week. Kinda healthy, very delicious and too big to eat in just one bite. Oh, and did I mention delicious?
Ingredients
For the Cookies
1 1/2 cup butter, softened
1 1/2 cup dark brown sugar
1 1/2 cup white sugar
3 large egg
3 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups rolled oats
For the Maple Buttercream filling
1 cup butter flavored vegetable shortening
2 tablespoons maple syrup
1 teaspoon maple extract
3 cup powdered sugar
Directions
In a large bowl, cream butter and white and brown sugar until smooth. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda, and salt in a separate bowl. Stir the flour mixture into the butter and sugar bowl. Gently stir in rolled oats. Using a 2 tablespoon disher, scoop and roll dough into balls. Chill for about 30 minutes.
Preheat the oven to 325F. Line a baking sheet with silpat or parchment paper.
Bake the cookies for 10-11 min or until lightly browned. Do not over bake. Let cool on the cookie sheets for a few minutes and then transfer to a wire rack to cool completely.
To make the filling, cream the vegetable shortening, the powdered sugar and the maple syrup and maple extract for 2-5 minutes. To assemble the cookies spread a tablespoon or two of buttercream on the back of a cookie. Top with another cookie.
