Description
These Oatmeal Sandwich Cookies feature chewy oatmeal cookies made with nutty brown butter, dark brown sugar, and cinnamon, sandwiched around a creamy brown butter cream cheese filling. Choose pumpkin puree or an egg for the cookie dough and enjoy a comforting homemade dessert with a rich, buttery flavor.
Ingredients
Scale
Brown Butter
- 1 cup unsalted butter, cold and cut into tablespoon-sized pieces (226 g)
Chewy Oatmeal Cookies
- 1/2 cup brown butter, room temperature (113 g)
- 1 cup packed dark brown sugar (200 g)
- 1/4 cup pumpkin puree OR 1 large egg, room temperature (60 g)
- 1 tsp vanilla extract or vanilla bean paste (5 g)
- 1 1/4 cups all-purpose flour, fluffed and spooned into the measuring cup (160 g)
- 3/4 cup old-fashioned oats (80 g)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
Brown Butter Cream Cheese Filling
- 1/3 cup remaining brown butter, room temperature (75 g)
- 1/4 cup full-fat cream cheese, room temperature (56 g)
- 1 cup powdered sugar (125 g)
- 1 tsp vanilla extract or vanilla bean paste (5 g)
- 1/4 tsp fine salt
Instructions
- Brown the butter: Place the cold butter pieces in a light-colored saucepan over medium heat. Stir or swirl as the butter melts and foams. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and transfer to a heatproof bowl. Measure 1/2 cup (113 g) for the cookies and 1/3 cup (75 g) for the filling. Let both portions cool to room temperature.
- Combine the dry ingredients: Whisk together the flour, old-fashioned oats, baking soda, cinnamon, and fine salt in a medium bowl.
- Mix the wet ingredients: In a separate bowl, mix the 1/2 cup room-temperature brown butter with the dark brown sugar until evenly combined. Add the pumpkin puree or egg and the vanilla, mixing until incorporated.
- Make the dough: Add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing.
- Portion the cookies: Line a baking sheet with parchment paper. Portion the dough into evenly sized mounds, leaving enough space between them for spreading.
- Bake the cookies: Bake according to the established baking temperature and timing for this recipe. The supplied recipe does not specify the oven temperature or baking time. Look for set edges and slightly soft centers.
- Cool completely: Let the cookies rest briefly on the baking sheet before transferring them to a cooling rack. Cool completely before filling.
- Prepare the filling: Beat the remaining 1/3 cup room-temperature brown butter with the softened cream cheese until smooth. Gradually mix in the powdered sugar, then add the vanilla and fine salt. Beat until creamy and spreadable.
- Assemble the sandwiches: Pair similarly sized cookies. Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies. Press gently until the filling reaches toward the edges without squeezing out excessively.
- Serve or chill: Serve once assembled, or refrigerate briefly for a firmer filling and neater edges.
Notes
- Use either pumpkin puree or one large egg, not both. Choose plain pumpkin puree rather than pumpkin pie filling.
- Watch the butter carefully while browning because the milk solids can burn quickly. Let the butter cool before mixing.
- Store assembled cookies in an airtight container in the refrigerator because the filling contains cream cheese.
- Prep Time: 30
- Cook Time: 10 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10–12 sandwich cookies
- Calories: Approximately 250–350 calories per sandwich cookie