Oatmeal Cream Pie Sandwiches with Brown Butter Cream Cheese Frosting
This is my take on an oatmeal cream pie: two cinnamon oatmeal cookies with caramel bits and a generous layer of brown butter cream cheese frosting in the middle.
The rolled oats give the cookies their chewy texture, the caramel bits add little pockets of caramel, and the brown butter brings a toasted flavor to the filling. The cream cheese adds a little tang to balance all that sweetness.
My batch made about 50 individual cookies, which gave me 25 full sandwiches.
What Makes These Oatmeal Cream Pies Different?
The filling is brown butter cream cheese frosting, and the cookies have caramel bits mixed right into the dough. It is a rich combination, so I like keeping the cookies evenly sized and pairing them up before adding the frosting.
The most important part of assembly is letting everything cool. The cookies need to be completely cool, and the brown butter should be soft and spreadable before it goes into the frosting.
From Dough to Cookie Sandwiches
The photos show the dough scooped onto the tray, the baked oatmeal cookies, the brown butter cream cheese frosting, and the finished sandwich.
Oatmeal Cream Pie Sandwiches with Brown Butter Cream Cheese Frosting
Course: DessertCuisine: American25
sandwiches9
minutesTwo chewy cinnamon oatmeal cookies with caramel bits, filled with brown butter cream cheese frosting. Makes about 50 cookies or 25 sandwiches.
Ingredients
- Cookie Ingredients
1 cup unsalted butter, softened
1½ cups brown sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon baking soda
1½ teaspoons salt
2 cups rolled oats
1¾ cups all-purpose flour
1½ cups Kraft caramel bits
- Brown Butter Cream Cheese Frosting Ingredients
1 cup brown butter, cooled to a soft, spreadable consistency
12 ounces cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
1 teaspoon salt
Directions
- Make the Cookies
- Preheat the oven to 350°F. Prepare baking sheets; parchment paper can help keep the caramel from sticking.
- Beat the softened butter and brown sugar together until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, cinnamon, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix just until combined. Fold in the rolled oats and caramel bits.
- Scoop the dough into evenly sized portions, leaving room between them for the cookies to spread. Aim for about 50 cookies if you want roughly 25 sandwiches.
- Bake for 9 minutes. The edges should be set while the centers remain soft. Oven temperatures and cookie sizes vary, so check the cookies before taking them out.
- Let the cookies rest on the baking sheet until firm enough to move, then transfer them to a rack and cool completely.
- Make the Frosting
- Make sure the brown butter is cool and soft, rather than hot or liquid. If you are preparing it yourself, melt unsalted butter over medium heat, stirring, until the milk solids turn golden brown and smell toasted. Immediately pour it into a heatproof bowl, including the brown bits, and let it cool to a soft, spreadable consistency.
- Beat the brown butter and softened cream cheese together until smooth.
- Mix in the vanilla and salt.
- Add the powdered sugar gradually, beating until the frosting is smooth and fluffy. If it is too soft to hold between the cookies, chill it briefly before assembling.
- Assemble the Sandwiches
- Pair up the cooled cookies by size.
- Spread or pipe frosting onto the flat side of one cookie from each pair.
- Top with the second cookie, flat side facing the frosting, and press gently to make a sandwich.
- Repeat with the remaining cookies. Refrigerate the assembled sandwiches in an airtight container.
Notes
- This batch makes about 50 individual cookies or 25 sandwiches.
- Bake at 350°F for 9 minutes per tray. Cooling and assembly time varies.
- Cool the cookies completely before adding the frosting. The brown butter should be cool and soft before mixing.
- Refrigerate finished sandwiches in an airtight container because of the cream cheese frosting.
A Few Tips Before You Start
- Plan for cooling. Brown the butter ahead of time so it can cool before you make the frosting.
- Use rolled oats. They give these cookies the texture this recipe calls for.
- Keep the portions consistent. Matching cookies are easier to sandwich together, and larger cookies may need more time in the oven.
- Wait to frost. Warm cookies can melt the filling and make the sandwiches slide apart.
How to Store Them
Store the finished sandwiches in an airtight container in the refrigerator because of the cream cheese frosting. Let them sit briefly before serving if you prefer a softer cookie and filling.
More Cookies to Try
If you enjoy cookies with a filling, try my Buckeye Cookies with peanut butter filling and chocolate ganache. You can also browse the cookie recipes for more ideas.
