Oatmeal Cream Pies

Growing up, Oatmeal Cream Pies were always my favorite snack. Who am I kidding? They still are! So I knew I had to come up with my own version of them. These soft and chewy oatmeal cookies are made with browned butter for more depth of flavor, plus they have oatmeal powder and whole oats. This creates a cookie that’s got an amazing texture without being too tough. And sandwiched between these oatmeal cookies is a delightful marshmallow buttercream frosting.

Ingredients

2 sticks unsalted butter, melted and browned

2 cups light brown sugar

1 tsp. vanilla extract

2 eggs and 2 egg yolks, room temp.

2 tsp. milk

2 cups all-purpose flour

1 tsp. baking soda

2 tbsp. cornstarch

1/2 tsp. table salt

2 cups old fashioned oats

Directions

Preheat oven to 350 degrees Fahrenheit

Melt butter on stove top. If you have a light colored pan, that is preferable so that you can see when the butter is browning.

As the butter starts to turn from yellow to caramel, grab a silicone spatula/food scraper and push the mixture around the pan, lifting up the fond (brown bits) that is trying to stick to the bottom.

Once your butter has browned in color to a deep caramel, remove it from the heat and allow it to cool.

Add brown sugar, vanilla extract, and eggs to a mixing bowl and whisk together until combined.

Add 1 cup of the oats to a food processor and blend until it resembles a fine powder (like flour).

In another bowl, add the flour, oat powder, baking soda, cornstarch, and salt. Whisk them until combined.

Once your browned butter has cooled, add it to the wet ingredients and whisk together.

Form a well in the bottom of your dry mixture, then pour the wet mixture into it. Slowly stir the dry and wet mixture together until just combined.

Gently fold in the other cup of oats.

I prefer to chill my cookie dough in the refrigerator (15 to 30 minutes is fine), just so that it’s easier to handle (the dough is sticky).

Once the dough has chilled for a bit, either use your clean hands or a cookie scoop and scoop out golf-ball size portions of the dough and place them a couple inches apart on a baking sheet that’s been lined with parchment paper.

Bake cookies for 6-8 minutes (take them out when the edges have browned). Cool cookies on the baking sheet for 10 minutes and then transfer them to a wire rack to continue cooling/setting up.

This recipe makes about 24 cookies (12 oatmeal cream pies). Using my marshmallow frosting recipe, pipe frosting onto the bottom of one cookie and sandwich it with another. Repeat with the rest of the cookies.

Enjoy!