Oatmeal Sandwich Cookie Magic: Chewy, Creamy, Totally Irresistible
Soft, chewy oatmeal cookies with warm cinnamon and brown butter, sandwiched with tangy brown butter cream cheese frosting.
Ingredients
- 1 cup unsalted butter cold and cut into tablespoon pieces
- 1 cup packed dark brown sugar
- 1/4 cup pumpkin puree or 1 large egg room temperature
- 2 tsp vanilla bean paste or vanilla bean paste divided
- 1 1/4 cups all-purpose flour
- 3/4 cup old-fashioned oats
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 3/4 tsp fine salt divided
- 1/4 cup full-fat cream cheese room temperature
- 1 cup powdered sugar
Instructions
- 1. Place butter in a large, light-colored pan over medium heat. Stir constantly until melted, foamy, and golden brown with a nutty aroma, about 5-6 minutes. Immediately pour into a heatproof bowl and cool in refrigerator for 30 minutes.
- 2. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone mats.
- 3. In a large bowl, beat 1/2 cup room-temperature brown butter with brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- 4. If using pumpkin, blot with paper towel to remove excess moisture. Add pumpkin puree (or egg) and 1 tsp vanilla to the butter mixture. Mix until combined.
- 5. Add flour, oats, baking soda, cinnamon, and 1/2 tsp salt. Fold together with a spatula until just combined. Dough will be thick.
- 6. Scoop 32 tablespoon-sized balls of dough onto prepared sheets, spacing 1 1/2 inches apart.
- 7. Bake cookies one sheet at a time for 8-9 minutes, until edges are set and centers are puffed but soft.
- 8. Gently flatten cookies with the bottom of a measuring cup while still warm. Cool 10 minutes on the sheet, then transfer to a wire rack to cool completely.
- 9. For the filling, in a medium bowl, beat remaining 1/3 cup brown butter and cream cheese until smooth. Add powdered sugar, remaining 1 tsp vanilla, and 1/4 tsp salt. Beat until creamy.
- 10. Transfer filling to a piping bag or zip-top bag with a 1/2-inch opening.
- 11. Pair up cookies by size. Pipe filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich.
Notes
Brown butter adds toasty, nutty flavor but regular unsalted butter works in a pinch.
If using pumpkin puree, remove excess moisture for best texture.
Cookies and filling can be made ahead and stored separately; assemble just before serving for best texture.