1cupchopped nutsraisins, or chocolate chips (optional)
Buttercream Frosting:
16ozcream cheesesoftened equivalent of two 8packages
cup½buttersoftened equivalent of 1 stick
cup⅔maple syrup 100% pure
tsp¼salt
1tbspvanilla extract
Instructions
Preheat oven to 350 degrees.
In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
Switch to the paddle attachment, or using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.
Cool completely - did I mention that?!?!
While cookies are baking, beat softened butter and cream cheese in your stand mixer (or with a hand mixer) until it is uniform. Add maple syrup, salt and vanilla and beat until smooth.
Smear a happy amount of Buttercream frosting between 2 cookies and enjoy!