I incorporate pure maple syrup in the cookies and then sandwich them not only with brown butter but with more maple syrup to create this incredible brown butter-maple frosting. All I can say is wow! If just a brown butter frosting wasn’t going to be good enough, right? I thank the constant wheels that are turning in my head for coming up with this combination.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 2 tablespoon pure maple syrup
- 1/4 cup butter
- 1/2 cup confectioners sugar
- 2 tablespoon maple syrup
- 1-2 tablespoon milk
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- In a medium bowl combine flour, oats, salt, baking soda and cinnamon and set aside.
- Using an electric mixer in a large bowl cream sugar and butter. Combine eggs one at a time then add in maple syrup. Gradually add in flour mixture.
- Using a tablespoon or cookie scoop make rounded tablespoon size balls and set on cookie sheets spacing about 1 1/2 inches apart.
- Bake in preheated oven for 8-10 minutes until sides just begin to brown. Cool completely on wire rack.
- Add butter to a small saucepan and slowly melt on low heat until butter turns an amber-brown color. Set aside to cool.
- Using an electric mixer add cooled melted butter to medium bowl with maple syrup and confectioners sugar. Mix on medium-low speed until combined. Add in 1-2 tablespoons milk until creamy.
- Add a dollop of frosting to the bottom of one cookie. Place another cookie bottom on top of frosting and press down until a cookie sandwich is formed. Repeat set with remaining cookies.