Chewy Oatmeal Sandwich Cookies (Print Version)
# Ingredients:
→ Brown Butter
01 -
226g of unsalted butter, sliced into tablespoons (1 cup)
→ Chewy Oatmeal Cookies
02 -
113g room-temperature brown butter (1/2 cup)
03 -
200g of packed dark brown sugar (1 cup)
04 -
60g of pumpkin puree (1/4 cup) or 56g from one large room-temperature egg
05 -
5g of vanilla extract (1 teaspoon)
06 -
160g of all-purpose flour, measured by fluffing and spooning into the cup (1 1/4 cups)
07 -
80g old-fashioned oats (3/4 cup)
08 -
1 teaspoon of baking soda
09 -
1/2 teaspoon cinnamon powder
10 -
1/2 teaspoon fine-grain salt
→ Brown Butter Cream Cheese Filling
11 -
75g of softened brown butter (1/3 cup)
12 -
56g of full-fat cream cheese at room temperature (1/4 cup)
13 -
125g powdered sugar (1 cup)
14 -
5g of vanilla extract (1 teaspoon)
15 -
1/4 teaspoon table salt
# Instructions:
01 -
Melt butter in a light-colored saucepan over medium heat, stirring the entire time so it won’t burn. The butter will foam and bubble along the edges. After about 5–6 minutes, it’ll turn a golden brown color with a nutty smell. Take it off the heat right away and pour it into a heatproof bowl. Chill it in the fridge for half an hour until cooled down.
02 -
Set your oven to 350°F (175°C) and line two cookie trays with silicone mats or parchment sheets.
03 -
Whip 1/2 cup of soft brown butter with dark brown sugar for a few minutes until it’s fluffy and pale. Pat the pumpkin puree dry with paper towels to soak up extra water. Then stir in the vanilla and pumpkin until smooth.
04 -
Mix together the oats, flour, cinnamon, baking soda, and salt. Slowly fold all of it into the wet ingredients until it’s all blended. The dough will be thick.
05 -
With a 1-tablespoon scoop, form 32 dough balls and arrange them at least 1.5 inches apart on your trays. Bake one tray at a time in the middle of the oven for 8–9 minutes. The edges should look set, but the centers will stay soft.
06 -
Press each cookie lightly with the flat bottom of a glass or a measuring cup as soon as you take them out. Leave them to cool on the tray for 10 minutes before transferring them to a wire rack.
07 -
Blend the remaining 1/3 cup of brown butter with cream cheese. Add the powdered sugar, vanilla, and salt, and mix until smooth. Scoop it into a piping or zip bag and snip a 1/2-inch hole in the corner.
08 -
Match two cookies of similar size, pipe a layer of frosting on the flat side of one, and press the other on top. Do this until all your cookies are done.
# Notes:
01 -
These soft oatmeal sandwiches are wonderfully chewy, with warm molasses and cinnamon flavors. They’re filled with a creamy brown butter frosting.
02 -
If you don’t have time, you can use regular butter instead of browning it first. It’ll still taste great.
03 -
You can mix the dough up to two days ahead and leave it in the fridge.