Sunny's Brown Butter Oatmeal Cream Pies
Difficulty: Easy
Servings: 10
Nutritional Info per Serving: Serving size 1 of 10 servings Calories 318, Total Fat 16 g, Saturated Fat 8 g, Carbohydrates 43 g, Dietary Fiber 1 g, Sugar 27 g, Protein 3 g, Cholesterol 46 mg, Sodium 198 mg
Total Time: 5 hours 40 minutes (including cooling)
Active Time: 40 minutes
Visiting my grandparents as a child blended fun activities, cowboy shows with Grandpa, and lots of snacks. Those small, individually wrapped oatmeal pies were a favoriteespecially the slightly squished ones that stuck to the cellophane. I still buy them for nostalgia a couple times a year, but when time is tight, this quick homemade version hits the spot.
Ingredients:
- 1 stick plus 1 tablespoon salted butter, cut into pats
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, whisked
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Pinch of kosher salt
- One 8-ounce container vanilla cream cheese frosting
Special Equipment: Nonstick aluminum foil
- To prepare the brown butter, melt the butter in a medium pan over medium-low heat, stirring frequently until it foams and turns a rich brown color, about 5 to 8 minutes.
- In a large bowl, combine the browned butter with brown sugar and granulated sugar. Beat with a hand mixer until the sugar dissolves, approximately 8 minutes (or use a stand mixer with the whisk attachment). Add the egg and mix until smooth. Set aside.
- Using a food processor with a blade attachment, pulse half of the oats until coarsely ground (not too fine). Transfer to a medium bowl and mix with the remaining oats, flour, cinnamon, baking soda, and salt using a fork to combine. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon until fully incorporated (a stand mixer with the low paddle attachment can also be used).
- Preheat the oven to 350F (175C). Line a baking sheet with nonstick aluminum foil.
- Moisten your hands and form 20 equal-sized balls from the dough. Space them about 2 inches apart on the prepared sheet and flatten each ball with your palm. Bake for 11 minutes on the center oven rack. Right after removing from the oven, press each warm cookie into a glass or ring mold slightly larger than the cookie, using a circular motion to shape perfect rounds. Transfer cookies to a wire rack and cool completely.
- Spread one heaped tablespoon of frosting onto the flat side of half the cookies and place them frosted side up on a tray. Top each frosted cookie with another cookie, flat side down, to make sandwiches. Wrap in plastic wrap and let rest at room temperature for at least 4 hours or up to one week for the flavors to meld.
