Oatmeal Sandwich Cookies with Brown Butter Cream Cheese Filling Recipe

Introduction

These oatmeal sandwich cookies feature a rich, nutty brown butter flavor paired with a creamy brown butter cream cheese filling. Chewy and comforting, they make a delightful treat for any occasion.

Ingredients

• 1 cup unsalted butter, cold and cut into tablespoon-sized pieces (226g)
• 1/2 cup brown butter, room temperature (113g)
• 1 cup packed dark brown sugar (200g)
• 1/4 cup pumpkin puree OR 1 large egg, room temperature (60g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 1 1/4 cups all-purpose flour, fluffed and spooned (160g)
• 3/4 cup old fashioned oats (80g)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1/3 cup brown butter, room temperature (75g) – for the filling
• 1/4 cup full-fat cream cheese, room temperature (56g)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract or vanilla bean paste (5g) – for the filling
• 1/4 tsp fine salt – for the filling

Instructions

1. Step 1: Make the brown butter by melting 1 cup of unsalted butter in a light-colored pan over medium heat. Stir continuously to prevent burning. After 5–6 minutes, the butter will turn golden brown with a nutty aroma. Immediately pour into a heatproof bowl to cool, then refrigerate for 30 minutes.
2. Step 2: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
3. Step 3: In a large bowl or stand mixer, beat 1/2 cup of room-temperature brown butter with 1 cup packed dark brown sugar on medium-high speed until fluffy. Scrape the bowl as needed.
4. Step 4: Pat 1/4 cup pumpkin puree on paper towels to remove excess moisture, then add it and 1 tsp vanilla extract to the butter mixture. Mix until combined.
5. Step 5: Fold in 1 1/4 cups all-purpose flour, 3/4 cup oats, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt with a spatula until just combined. The dough will be thick.
6. Step 6: Scoop about 32 tablespoons of dough onto the prepared baking sheets, spacing them 1 1/2 inches apart.
7. Step 7: Bake one tray at a time in the middle rack for 8-9 minutes, until edges are set and centers slightly puffed.
8. Step 8: While still warm, gently flatten cookies with the bottom of a metal cup or glass. Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Make the filling by beating 1/3 cup room-temperature brown butter with 1/4 cup cream cheese until smooth.
10. Step 10: Add 1 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt. Mix on low speed until smooth. Scrape bowl as needed.
11. Step 11: Fill a piping bag or ziplock with the frosting. Pair cookies and pipe a generous layer of filling onto the back of one cookie, then sandwich together. Repeat with all cookies.
12. Step 12: Enjoy immediately or store as directed below.

Tips & Variations

• Use regular butter instead of browning it if short on time; the flavor will be less nutty but still delicious.
• For a dairy-free version, substitute the cream cheese with a plant-based alternative and use vegan butter.
• Try adding chopped nuts or raisins to the dough for extra texture and flavor.
• Pumpkin puree can be swapped with an egg to change the texture slightly—choose based on your preference.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Allow cookies to come to room temperature before serving for best texture and flavor. They can also be frozen for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brown butter ahead of time?

Yes, you can brown the butter up to a week in advance and keep it refrigerated. Bring it to room temperature before using in the recipe.

What if I don’t have pumpkin puree?

If you don’t have pumpkin puree, you can use one large room-temperature egg instead as a substitute in the cookie dough for structure and moisture.

Oatmeal Sandwich Cookies with Brown Butter Cream Cheese Filling Recipe

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★★★★★

4.7 from 109 reviews

These Oatmeal Sandwich Cookies feature chewy, brown butter-infused oatmeal cookies paired with a rich and creamy brown butter cream cheese filling. Perfectly soft in the center with a hint of toasted nuttiness, these sandwich cookies make an irresistible treat for any occasion.

• Author: Kai
• Prep Time: 45 minutes
• Cook Time: 8-9 minutes per batch
• Total Time: 1 hour 5 minutes
• Yield: Approximately 32 sandwich cookies (64 cookies before assembling) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brown Butter

• 1 cup unsalted butter, cold and cut into tablespoon-sized pieces (226g)

Chewy Oatmeal Cookies

• 1/2 cup brown butter, room temperature (113g)
• 1 cup packed dark brown sugar (200g)
• 1/4 cup pumpkin puree OR 1 large egg, room temperature (60g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 1 1/4 cups all-purpose flour – fluffed and spooned (160g)
• 3/4 cup old fashioned oats (80g)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp fine salt

Brown Butter Cream Cheese Filling

• 1/3 cup brown butter, room temperature (75g)
• 1/4 cup full-fat cream cheese, room temperature (56g)
• 1 cup powdered sugar (125g)
• 1 tsp vanilla extract or vanilla bean paste (5g)
• 1/4 tsp fine salt

Instructions

1. Make Brown Butter: Place 1 cup of unsalted cold butter in a large, light-colored pan over medium heat. Stir constantly with a rubber spatula to prevent burning. The butter will foam and sizzle; after 5-6 minutes it will turn golden brown with toasted milk solids at the bottom. Once browned with a nutty aroma, immediately remove from heat and pour into a heatproof bowl to stop cooking. Refrigerate for 30 minutes to cool to room temperature.
2. Prepare Oven and Equipment: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
3. Mix Cookie Dough: In a large bowl or stand mixer with paddle attachment, beat 1/2 cup room-temperature brown butter and 1 cup packed dark brown sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape sides as needed. Blot 1/4 cup pumpkin puree on paper towel to remove excess moisture, then add pumpkin puree and 1 tsp vanilla extract to the butter mixture. Mix on medium speed until combined.
4. Add Dry Ingredients: Fold in 1 1/4 cups all-purpose flour, 3/4 cup old-fashioned oats, 1 tsp baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp fine salt with a rubber spatula or wooden spoon until just combined. Scrape the bowl fully so everything is well mixed. Dough should be thick.
5. Shape and Bake Cookies: Using a 1 tablespoon cookie scoop or small spoon, portion about 32 dough balls onto prepared baking sheets spaced 1 1/2 inches apart. Bake one tray at a time on the middle rack for 8-9 minutes until edges are set and centers puffed but still soft.
6. Flatten and Cool Cookies: While warm, gently flatten cookies with the bottom of a metal measuring cup or glass. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
7. Make Brown Butter Cream Cheese Filling: In a medium bowl, beat 1/3 cup room temperature brown butter with 1/4 cup full-fat cream cheese on medium-high speed until smooth. Add 1 cup powdered sugar, 1 tsp vanilla extract, and 1/4 tsp fine salt. Mix on low speed until smooth and combined. Scrape sides as needed.
8. Assemble Sandwich Cookies: Spoon the frosting into a large piping or ziplock bag. Pair cookies and pipe a generous layer of frosting on the back of one cookie, then sandwich them together. Repeat until all are filled.
9. Storage: Cookies can be stored at room temperature for a few hours or refrigerated in an airtight container for up to a week.

Notes

• Using brown butter adds a warm, toasted flavor but can be substituted with regular butter if short on time.
• If using pumpkin puree, blot excess moisture to maintain cookie texture.
• These cookies can be stored in an airtight container at room temperature for several hours or refrigerated up to one week.
• For substitutions and swaps, refer to the full blog post for alternatives.

Keywords: oatmeal sandwich cookies, brown butter cookies, cream cheese filling, chewy oatmeal cookies, autumn cookies