Description
Chewy oatmeal cookies made with dark brown sugar, cinnamon, and brown butter, sandwiched with a creamy brown butter cream cheese filling.
Ingredients
Scale
Brown Butter
- 1 cup butter unsalted, cold and cut into Tbsp-sized pieces 226g
Chewy Oatmeal Cookies
- 1/2 cup brown butter, room temperature – made above 113g
- 1 cup packed dark brown sugar 200g
- 1/4 cup pumpkin puree OR 1 large egg, room temperature 60g
- 1 tsp vanilla extract or vanilla bean paste 5g
- 1 1/4 cups all purpose flour – fluffed and spooned into the measuring cup 160g
- 3/4 cup old fashioned oats 80g
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
Brown Butter Cream Cheese Filling
- 1/3 cup (the remaining) brown butter, room temperature 75g
- 1/4 cup full-fat cream cheese, room temperature 56g
- 1 cup powdered sugar 125g
- 1 tsp vanilla extract or vanilla bean paste 5g
- 1/4 tsp fine salt
Instructions
- Brown the Butter: Place the cold, tablespoon-sized pieces of unsalted butter in a saucepan. Let the butter melt and continue cooking until the milk solids become golden brown and the butter develops a toasted aroma. Remove from the heat and allow the brown butter to cool to room temperature. Measure 1/2 cup for the cookies and reserve the remaining 1/3 cup for the filling.
- Prepare the Oatmeal Cookie Dough: Combine the room-temperature 1/2 cup brown butter with the packed dark brown sugar. Add the room-temperature pumpkin puree or large egg, followed by the vanilla. In a separate bowl, combine the flour, old-fashioned oats, baking soda, cinnamon, and salt. Gradually incorporate the dry ingredients into the brown butter mixture until a cohesive oatmeal cookie dough forms.
- Portion the Cookies: Portion the oatmeal cookie dough onto a prepared baking sheet, leaving enough space between the portions for the cookies to spread. Keep the portions as even as possible for easier sandwich assembly.
- Bake the Oatmeal Cookies: Bake the cookies according to the recipe’s intended baking process, watching for set edges and slightly soft centers. Allow the cookies to cool before assembling.
- Make the Brown Butter Cream Cheese Filling: Combine the remaining 1/3 cup room-temperature brown butter with the room-temperature cream cheese. Add the powdered sugar, vanilla, and salt. Mix until smooth and creamy.
- Assemble the Oatmeal Sandwich Cookies: Pair the cooled cookies by similar size. Spread or pipe the brown butter cream cheese filling onto the flat side of one cookie. Place a second cookie on top and gently press together. Repeat with the remaining cookies and filling.
Notes
- Use either 1/4 cup pumpkin puree or 1 large room-temperature egg as specified in the recipe.
- Allow the brown butter to cool to room temperature before using it in the cookie dough and filling.
- Cool the oatmeal cookies completely before adding the cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 10 sandwich cookies
- Calories: 325 calories
Keywords: oatmeal sandwich cookies, brown butter oatmeal cookies, oatmeal cookies with cream cheese filling, chewy oatmeal sandwich cookies, brown butter cream cheese cookies, oatmeal cookie sandwiches