Growing up, my mom would pack my lunch with a peanut butter and butter sandwich, a lemonade Capri Sun, mandarin oranges, and a classic Little Debbie ‘Oatmeal Cream Pie.’ As a kid, I never wanted an oatmeal cream pie. I wanted what the other kids had- a Cosmic Brownie- but to be honest, I still do. However, nowadays, I will never turn down an Oatmeal Cream pie, especially these Brown Butter Oatmeal Cream Pies!
THE BROWN BUTTER OATMEAL CREAM PIES EXPLAINED:
Sweet, golden, oatmeal cookies sandwiched together with a sweet, creamy brown butter center.
FAQS:
how should i store these?
the brown-butter cream becomes soft and almost melted if left out at room temperature, I recommend keeping them in an airtight container in the refrigerator. they keep well up to 2 weeks. the longer they are kept in the refrigerator, the softer they get (the best!)
HOW TO MAKE THESE BROWN BUTTER OATMEAL CREAM PIES:
make the oatmeal cookies:
Prepare a cookie sheet by lining it with a baking mat or parchment paper. In a large mixing bowl, beat shortening, butter, and both sugars on medium speed until fluffy. Mix in the eggs, molasses, and vanilla extract until just combined. In a food processor or blender, pulse 1 ½ cups of oats until it’s flour-like. In a separate medium bowl, whisk together the dry ingredients: flour, the “oat flour”, oats, cornstarch, baking soda, baking powder, ground cinnamon, and salt. Add the dry ingredients to the wet ingredients. Mix until well combined on low-medium speed. Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet about 2 inches apart. Bake the cookies at 350 F for 10 minutes. Transfer cookies to a cooling rack and let cool completely
brown the butter:
In a medium saucepan, melt one cup of butter on medium heat and let simmer until dark Honey -ish color. When it gets foamy, immediately pour into a heat-safe bowl. Transfer to the refrigerator until soft/partially solidified.
make the cream filling:
In a medium mixing bowl, beat the soft/partially solidified butter and vegetable shortening on medium speed until no clumps and smooth.
grocery list:
- butter flavored shortening/crisco
- butter
- sugar
- brown sugar
- eggs
- molasses
- vanilla extract
- flour
- oats
- cornstarch
- baking soda
- baking powder
- cinnamon
- salt
- marshmallow cream/fluff
- powdered sugar
equipment list:
click here to purchase the equipment listed below
- cookie sheet
- mixing bowls
- hand held mixer/stand mixer
- piping bag and tips
Oatmeal Cream Cookie Sandwiches
Ingredients
Oatmeal Cookie:
- 3/4 cup butter flavored shortening
- 1/4 cup butter
- 1 cup 240g sugar
- 1/4 cup 45g light brown sugar
- 2 eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 ½ cups 225g all-purpose flour
- 2 1/2 cups 200g oats
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Brown Butter Cream Filling:
- 1/2 cup butter browned
- 1/3 cup butter flavored shortening
- 7 oz marshmallow cream
- 1 ¼ cup powdered sugar
- ½ teaspoon salt
Instructions
Oatmeal Cookie:
- Preheat the oven to 350 degrees. Prepare a cookie sheet by lining it with a baking mat or parchment paper.
- In a large mixing bowl, beat shortening, butter, and both sugars on medium speed until fluffy.
- Mix in the eggs, molasses, and vanilla extract until just combined.
- In a food processor or blender, pulse 1 ½ cups of oats until it’s a flour-like consistency.
- In a separate medium bowl, whisk together the dry ingredients: flour, the “oat flour”, oats, cornstarch, baking soda, baking powder, ground cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. Mix until well combined on low-medium speed.
- Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet about 2 inches apart.
- Bake the cookies for 10 minutes. Transfer cookies to a cooling rack and let cool completely
Brown Butter Cream:
- In a medium saucepan, melt one cup of butter on medium heat and let simmer until dark Honey -ish color. When it gets foamy, immediately pour into a heat-safe bowl. Transfer to the refrigerator until soft/partially solidified.
- In a medium mixing bowl, beat the soft/partially solidified butter and vegetable shortening on medium speed until no clumps and smooth.
If you loved this recipe for Brown Butter Oatmeal Cream Pies make sure to check out my Sugar Cookies and my Brown Butter Chocolate Chip Cookies
