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Brown Butter Oatmeal Sandwich Cookies
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Indulge in irresistible brown butter oatmeal sandwich cookies with a rich vanilla cream cheese filling - a delicious twist on a classic treat.
Ingredients:
  • 1 cup firmly packed dark brown sugar
  • 1 tablespoon dark corn syrup
  • 1 egg, at room temperature
  • 1 1/4 cups quick oats
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
Instructions:
  • In a light colored saucepan over medium heat, melt the butter until it turns nutty and brown, about 7 to 10 minutes. Measure out 1/2 cup of the browned butter and transfer it to a large mixing bowl to cool to room temperature for about 15 to 20 minutes. Save the rest (1/4 to 1/3 cup) for the filling.
  • Combine brown sugar and corn syrup with the cooled brown butter in a bowl, ensuring thorough mixing; then add the egg and 2 teaspoons of vanilla. Mix in oats, flour, cinnamon, 3/4 teaspoon salt, nutmeg, baking soda, baking powder, cloves, and allspice until well combined.
  • Portion the dough into 2-tablespoon scoops and gently shape them into balls. Chill the dough balls in the fridge for approximately 30 minutes.
  • Preheat the oven to 350°F (175°C) and prepare two baking sheets with silicone baking mats or parchment paper.
  • Arrange the cold dough balls 3 inches apart on the baking sheets, with about 6 dough balls per pan. Bake each pan individually until the cookies start to turn golden brown on the edges, for 10 to 11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  • For the filling, start by placing cream cheese in a large bowl and beating with a mixer until soft and smooth. Add in 1/4 to 1/3 cup of reserved brown butter and continue to beat. Mix in 1/4 teaspoon of salt and 1 teaspoon of vanilla, then gradually add 1 cup of powdered sugar. Adjust the consistency by adding up to 1 1/2 cups more of powdered sugar until you achieve a smooth, spreadable texture. Transfer the filling into a piping bag, and refrigerate until you're ready to use it.
  • 1. Pair up two cookies of similar shape and size. Place one cookie top-side down and pipe approximately 1/4 cup of filling onto it. Top with the matching cookie and gently press down until the filling spreads almost to the edges. Repeat with the remaining cookies. Refrigerate the filled cookies before serving.

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