Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup heavy cream
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the maple syrup and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, stirring until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cookies are cooling, whip the heavy cream until stiff peaks form.
10. Once the cookies have cooled completely, spread a dollop of whipped cream onto the bottom of one cookie and sandwich it with another cookie.
11. Repeat with the remaining cookies and whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12 sandwich cookies
Nutritional information:
Calories: 260
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 70mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Light brown sugar can be substituted for granulated sugar.
- Honey can be substituted for maple syrup.
- Whipped topping can be substituted for heavy cream.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the cookie dough for added crunch.
- Drizzle melted chocolate over the top of the sandwich cookies for a decadent touch.
- Use different flavored extracts, such as almond or coconut, for a unique twist on the recipe.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning the recipe.
- Don't overmix the dough, as this can result in tough cookies.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Let the cookies cool completely before adding the whipped cream to prevent melting.
Storage instructions:
Store the cookies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cookies can be reheated in the microwave for 10-15 seconds to soften the cream filling.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped nuts or a drizzle of melted chocolate over the top of the cookies for added flair.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the cookies with fresh fruit or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the whipped cream is too runny, try adding a tablespoon of powdered sugar to help stabilize it.
Food safety advice:
Make sure to store the cookies in the refrigerator to prevent spoilage.
Food history:
Maple syrup has been used as a sweetener in North America for centuries, and is a staple ingredient in many Canadian dishes.
Flavor profiles:
The cookies have a sweet and buttery flavor, with a hint of maple and a crunchy texture from the oats.
Serving suggestions:
Serve the cookies as a dessert or snack, and enjoy with a hot beverage.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Canadian
Taste: Sweet, Nutty, Oaty, Maple, Maple-Flavored