Chewy Oatmeal Cookies (Print Version)

# Ingredients:

→ Brown Butter

01 - 1 cup (226g) unsalted butter, sliced into tablespoons

→ Chewy Oatmeal Cookies

02 - 1 1/4 cups (160g) all-purpose flour, lightly spooned and leveled
03 - 1/2 cup (113g) room-temp brown butter
04 - 3/4 cup (80g) rolled oats
05 - 1 teaspoon (5g) vanilla extract
06 - 1 cup (200g) packed dark brown sugar
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 cup (60g) pumpkin puree or 1 large (56g) egg, both at room temperature
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon fine salt

→ Brown Butter Cream Cheese Filling

11 - 1/3 cup (75g) softened brown butter
12 - 1 teaspoon (5g) vanilla extract
13 - 1/4 teaspoon fine salt
14 - 1/4 cup (56g) full-fat cream cheese, softened
15 - 1 cup (125g) powdered sugar

# Instructions:

01 - Melt the butter in a light-colored skillet over medium heat, stirring constantly to keep it from burning. It’ll start to foam and bubble along the edges as it melts. After about 5-6 minutes, it’ll become golden brown and have a nutty fragrance. Quickly pour it into a heatproof bowl and refrigerate to bring it to room temperature—this will take 30 minutes.
02 - Turn on your oven to 350°F (175°C) and get two baking trays ready by lining them with silicone mats or parchment paper.
03 - Using a mixer, beat the cooled brown butter and dark brown sugar together until it’s fluffy and light in color. If using pumpkin puree, press it between paper towels to absorb extra moisture. Add it to the butter mixture, along with the vanilla, and mix until it’s all combined.
04 - Stir in the flour, oats, baking soda, cinnamon, and salt. Mix just until it comes together into a thick dough.
05 - Shape 32 little dough balls with a 1-tablespoon scoop. Spread them out on the trays so they’re 1½ inches apart. Bake one sheet at a time on the center rack for 8 to 9 minutes. The edges should look firm, but the centers might still be soft.
06 - While the cookies are still warm, gently press them down with the bottom of a glass or a measuring cup. Cool them on the tray for about 10 minutes, then transfer to a rack to finish cooling.
07 - Blend the cream cheese and brown butter until smooth. Add powdered sugar, vanilla, and salt, and beat until the mixture becomes creamy. Spoon it into a piping bag or a ziplock, cutting a half-inch opening at the corner.
08 - Match the cookies in pairs. On the flat side of one cookie, pipe a thick swirl of frosting and press another cookie on top. Repeat with all the cookies until they’re all assembled.

# Notes:

01 - These oatmeal sandwich cookies are soft and chewy, with a nice touch of cinnamon and molasses flavors, filled with a tangy frosting made of brown butter and cream cheese.
02 - Short on time? Replace brown butter with regular butter for a faster option, though it’ll lose the toasted depth.
03 - The cookie dough stays good for up to 2 days in the fridge before baking.

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