Description
Indulge in these delightful Oatmeal Sandwich Cookies, featuring a rich brown butter base and a creamy filling that brings out the flavors of fall.
Ingredients
1 cup butter unsalted cold cut into Tbsp-sized pieces
1/2 cup brown butter room temperature
1 cup packed dark brown sugar
1/4 cup pumpkin puree OR 1 large egg room temperature
1 tsp vanilla extract or vanilla bean paste
1 1/4 cups all purpose flour fluffed and spooned into measuring cup
3/4 cup old fashioned oats
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp fine salt
1/3 cup remaining brown butter room temperature
1/4 cup full-fat cream cheese room temperature
1 cup powdered sugar
1 tsp vanilla extract or vanilla bean paste
1/4 tsp fine salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the room temperature brown butter and dark brown sugar until smooth.
- Add the pumpkin puree (or egg), vanilla extract, and mix until combined.
- In another bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat the remaining brown butter and cream cheese together until smooth. Gradually add the powdered sugar, vanilla, and salt, mixing until creamy.
- Spread the filling on the bottom of one cookie and sandwich with another cookie. Repeat with remaining cookies and filling.
Notes
Ensure that the brown butter is fully cooled before using in the cookie dough and for the filling to achieve the best texture.
- Prep Time: 15minutes
- Cook Time: 8minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 326kcal
- Sugar: 18g
- Sodium: 265mg
- Fat: 265mg
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 71mg