Brown Butter Oatmeal Cream Pies
Soft Brown Butter Oatmeal Cream Pies 🧈 filled with a fluffy vanilla buttercream. A nostalgic homemade cookie sandwich with rich caramel flavor that’s perfect for holidays, bake sales, or a random Sunday 😉 Recipe below!
Brown Butter Oatmeal Cream Pies
Yield: About 10 sandwich cookies
Ingredients (For the Cookies)
1 cup unsalted butter
¾ cup firmly packed dark brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla bean paste extract
1½ cups all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon salt
3 cups Quick oats
(For the Cream Filling)
¾ cup unsalted butter, softened
2½ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla bean paste or extract
1 tablespoon milk
Directions
Place the butter for the cookies in a saucepan over medium heat. Cook, stirring frequently, until the butter foams, the milk solids turn golden brown, and it smells nutty, about 5 to 7 minutes.
Pour the browned butter into a heatproof bowl, making sure to scrape in all of the browned bits. Refrigerate for about 10 minutes, stirring once or twice, until the butter has cooled and thickened to the consistency of softened butter. It should not be melted.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, beat the cooled browned butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in the eggs one at a time, then mix in the vanilla paste or extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the oats until evenly incorporated.
Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets. Gently flatten each mound slightly with your hand or the bottom of a glass.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. Use a large round cookie cutter to shape the cookies by gently bouncing them back and forth between the sides of the circular cookie cutter while still on the baking sheet.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, beat the softened butter until smooth and creamy. Gradually add the confectioners’ sugar, then mix in the vanilla and milk. Beat until light and fluffy.
Spread or pipe a generous layer of cream filling onto the flat side of one cooled cookie, then top with a second cookie to make a sandwich. *Add jam or salted caramel in between the layers for added flavor.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let chilled cookies come to room temperature before serving for the softest texture.
