Name: Brown Butter Oatmeal Sandwich Cookies
Prep time: 45 min
Cook time: 20 min
Total time: 2 h
Yield: 8
Cuisine: US
Ingredients: 1 cup unsalted butter; 1 cup firmly packed dark brown sugar; 1 tablespoon dark corn syrup; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 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; 1 8-oz package cream cheese, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 1/2 cups sifted powdered sugar, or to taste

Elevate your cookie game with these Brown Butter Oatmeal Sandwich Cookies. The nutty, caramelized notes of brown butter infuse every bite with a depth of flavor that's simply irresistible. Warm spices complement the hearty oats, while a luscious vanilla cream cheese filling binds these delectable treats together. A symphony of textures and tastes awaits!

Follow The Directions

01

Step

Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a nutty brown and emits a fragrant aroma (7-10 minutes). Measure out 1/2 cup of the browned butter and transfer it to a large mixing bowl to cool (15-20 minutes). Reserve the remaining browned butter (approximately 1/4 to 1/3 cup) for the filling.

02

Step

Prepare the dough: To the bowl with the cooled brown butter, add the brown sugar and dark corn syrup. Stir until thoroughly combined. Incorporate the egg and 2 teaspoons of vanilla extract. Introduce the oats, flour, cinnamon, salt, nutmeg, baking soda, baking powder, cloves, and allspice. Mix until just combined, being careful not to overmix.

03

Step

Chill the dough: Scoop out 2 tablespoons of dough and gently roll it into a ball. Repeat with the remaining dough. Place the dough balls in the refrigerator to chill (30 minutes).

04

Step

Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with silicone baking mats or parchment paper.

05

Step

Bake the cookies: Arrange the chilled dough balls on the prepared baking sheets, spacing them about 3 inches apart (approximately 6 dough balls per sheet). Bake one sheet at a time until the cookies begin to turn golden brown around the edges (10-11 minutes). Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

06

Step

Make the filling: In a large bowl, beat the cream cheese with an electric mixer until soft and smooth. Gradually beat in the reserved brown butter (1/4 to 1/3 cup). Add the salt and 1 teaspoon of vanilla extract, and continue beating. Gradually incorporate the powdered sugar, starting with 1 cup and adding the remaining 1 1/2 cups as needed to achieve a smooth, spreadable consistency. Transfer the filling to a piping bag and snip off the end. Keep the filling refrigerated until ready to use.

07

Step

Assemble the cookies: Once the cookies are completely cool, pair them up based on size and shape. Lay one cookie top-side down and pipe about 1/4 cup of filling onto it. Top with the matching cookie and gently press down until the filling nearly reaches the edges. Repeat with the remaining cookies and filling. Store the finished cookies in the refrigerator to allow the filling to set.