These Oatmeal Cream Pies are THE BEST because they have BROWN BUTTER in them!! Yes, the magical ingredient that would make even shoe leather delicious. If you haven’t tried a recipe with brown butter, Oatmeal Cream Pies are the perfect place to start.
Oatmeal Cream Pies are very nostalgic for many people, at least in the Midwest and South. They bring you back to your childhood, maybe a grandparents’ house, maybe a warm summer day playing out in the sun. Whatever the case, they’re packed with good memories and delicious flavor!
I wanted to recreate that flavor and memory with a little extra somethin’ somethin’. In enter brown butter. Lemme tell you right now, brown butter is the best! It has a nutty more in depth, rich taste to it. Add a little salt to it after you brown it and I could basically drink it like water all day long. Brown butter is the star of the show no matter what the dish.
Don’t be scared by the term brown butter. It is very simple to make and it’s exactly what it sounds like it is. Butter that has been cooked until it turns brown. Not black but a medium brown.
How to make brown butter
In a heavy bottomed sauce pan melt your butter. Stirring it occasionally to ensure even heating. The butter will eventually start to bubble. Then it will become more foamy. Make sure you are stirring the butter frequently at this point. Once it gets foamy you will see little brown bits forming at the bottom of your pan. Keep stirring but keep a close eye at this point because the butter will get dark quickly at this point. Once you have that nice medium brown take the pan off the heat immediately and pour your butter into a heat safe container to use right away or you can refrigerate for about a week.
Tips for making Oatmeal Cream Pies
- USE THE BROWN BUTTER. It’s life changing.
- Cool the brown butter to room temp before adding it to the cookie mix
- Make your cream cheese filling 2-24 hours ahead of time. You will want it chilled before piping it onto your cookies. This helps it hold its form so you don’t end up with a mushy mess and your top cookie sliding off to the side.
- Let your cookies cool COMPLETELY before piping the cream cheese filling onto them.
- Store the cookies in the refrigerator for up to 4 days after making them, wrapped tightly or in an air tight container.
- If you forgot to take out your butter or cream cheese for the filling and it’s not room temp, don’t worry! There’s an easy fix! Microwave them one at a time for 30 second intervals at 50% power until they reach that soft “room temp” feeling before melting any of it.
Ingredients needed for Oatmeal Cream Pies
- Cream cheese
- Powdered Sugar
- Kosher salt
- Brown sugar
- White sugar
- Baking soda
Making the cream cheese filling
Beat the cream cheese and butter with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add the heavy cream, vanilla and salt. Add powdered sugar 1 cup at a time until all 3 cups are mixed in. Scrape the sides of the bowl down and beat on medium to high speed for 2-3 minutes until light and fluffy. Refrigerate 2-24 hours to stiffen the filling.
Making the Brown Butter Oatmeal Cookies
Preheat the oven to 350°F. Brown your butter. Cut the butter into cubes and melt it over medium heat in a heavy bottomed sauce pan. Continue stirring until your butter is a medium brown color. Remove from the heat immediately, transfer to a heat proof container and let cool to room temp. Mix brown butter with both sugars until well combined. Add eggs, egg yolks and vanilla. Mix well. In a separate bowl, whisk together flour, salt and baking soda. Mix the dry ingredients into the wet, combining well. Stir in the oats until evenly distributed. Use a heaping cooking scoop to measure out 1.5oz of cookie dough. Roll them into balls and lay them on a lightly greased cookie sheet. Refrigerate 20-30 minutes. Bake 15-17 minutes, let cool fully, pipe with cream filling and enjoy!
Be sure to share these with your family, friends and neighbors. They will LOVE them! For more sweets check out my Desserts!
Oatmeal Cream Pies
- mixer, oven, piping bag, stove
- 1/4 cup butter room temperature
- 8 oz cream cheese room temperature
- 3 tbsp heavy cream
- 1.5 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 cups powdered sugar
Oatmeal Cookie Dough
- 1.5 cups brown butter
- 1.5 cups brown sugar
- 1/4 cup white sugar
- 2 eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 2.75 cups all purpose flour
- 1.25 tsp kosher salt
- 1.25 tsp baking soda
- 1.5 cups old fashioned oats
Make the cream filling
- With a hand mixer or a stand mixer fitted with a whisk, beat the butter and cream cheese together on medium speed for about 1 minute.2. Add the heavy cream, vanilla and salt. Mix until well incorporated.3. Add the powdered sugar on low speed, 1 cup at a time until all 3 cups are added. 4. Scrape down the sides and beat on medium-high speed for 2-3 minutes until light and fluffy. Refrigerate 2-24 hours.
Make the brown butter
- Cube the butter into 1 inch pieces and melt in a heavy bottomed sauce pan over medium heat stirring occasionally.2. Once the butter starts to bubble and get some little light brown specks in the bottom of the pan start stirring it almost continuously until it reaches a medium brown color. Take it off the stove and pour it into a heat safe container immediately to cool.
Make the oatmeal cookie dough
- With a hand mixer or a stand mixer fitted with the paddle attachment mix the brown butter, brown sugar and white sugar together until well incorporated.2. Add the eggs and yolks one at a time, mixing between each addition just until incorporated. 3. Add the vanilla and mix until incorporated.4. In a separate medium sized bowl, stir the flour, salt and baking soda together with a whisk until evenly mixed.5. Add the dry ingredients to the wet and mix well. Add the oats and beat until combined. 6. Line a baking sheet with parchment paper and lightly spray with a non stick cooking spray. 7. Measure the dough into 1.5oz portions and roll them into balls. I used a 1oz cookie scoop and just over filled it a little. I did weigh them occasionally on a kitchen scale to make sure I was staying at 1.5oz.8. Chill the cookies for 20-30 minutes.
Baking and filling the oatmeal cream pies
- Preheat your oven to 350°F.2. Arrange your dough balls 2 inches apart on the same lightly greased cookie sheet they were cooling on in the refrigerator.3. Bake cookies for 15-17 minutes. They will look slightly underdone but once they cool they will finish cooking. 4. Once they're removed from the oven, let them cool on the pan for 5 minutes. Then remove them from the pan onto a cooling rack and let the cookies cool for 1 hour. 5. Once the cookies are cool, place the cream filling into a piping bag with whatever tip you'd like ( something a little larger would probably work best). Turn half of the cookies upside down and pipe the filling onto the bottom side of the cookie. Place the other half of the cookies on top of each one. Dust with powdered sugar if you like. Enjoy!
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