Apple Oat Cookies with Maple Buttercream

I cannot take credit for this recipe. It came from a little insert from Jamie Oliver called Brillant Baking. I can't recall if it fell from a newspaper or magazine imported from the UK but it sounded yummy and easy.

Of course I can say that it is now my recipe since I had to convert all the measurements (an imprecise act at best), make a substitution or two (maple syrup for golden syrup and figuring out an adequate sub for the self-raising flour) and change the directions a bit. So legally it can be my recipe, but I do think that it is always best to give credit where credit is due. Whoever developed this recipe needs a blue ribbon or a big hug.

This cookie recipe is sandwiched with some maple buttercream and is tasty but I do think that all on their own these cookies are rather stellar. See what you think...

Apple Oat Cookies

1/2 cup unsalted butter
1/2 cup sugar
3 tbsp maple syrup
1/2 cup unbleached flour
1/2 tsp baking powder
1 cup oats
1/2 tsp cinnamon
1/2 cup diced, dried apples
1 egg yolk mixed with 1 tbsp water

Maple Buttercream

1/4 cup unsalted butter, at room temperature

2 tbsp maple syrup

1/2 cup icing or confectioners sugar

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat (you need to do this as these are a bit sticky when removing from pan).
2. Over low heat, melt butter, sugar and syrup in a medium saucepan until sugar is dissolved.
3. Stir in flour, oats, cinnamon and apple. Mix yolk with 1 tbsp water and stir into mixture. Cool for a few minutes.
4. Spoon by heaping teaspoon onto lined sheets. Bake for 10-12 minutes. Remove to wire rack to cool.
5. For the buttercream, beat butter for a minute or two. Add syrup and icing sugar and beat until smooth. Use to sandwich cookies together.