YIELD: 8 cookie sandwiches
Preheat oven to 350°F.
In a mixer with paddle attachment, beat butter, both sugars, and maple extract until combined.
Add egg and beat until well combined and starts to get fluffy.
Add the flour, baking soda, and salt and beat until the flour is fully incorporated.
Stir in the oats and dried cranberries.
Scoop out the dough with a cookie scoop, drop two inches apart on to a parchment paper lined cookie sheet.
Bake for 8–10 minutes, rotating halfway through baking, until the cookies are light brown and slightly firm to the touch.
Remove from the oven and let cool on the cookie sheet for 2-3 minutes and then transfer to a cooling wrack for at least an hour.
To make the maple buttercream, whip together butter, maple syrup and extracts in an electric mixer until smooth. Gradually, add powdered sugar, while continuing to mix until frosting is thick and creamy.
Once the cookies are fully cool, make sandwiches with the cookies and frosting, store in the fridge.
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