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Oatmeal Cream Cookie Sandwiches

Chewy oatmeal cookies sandwiched together with smooth brown-butter cream.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 sandwiched cookies

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.
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