Chewy Oatmeal Sandwich Cookies (Print Version)

# Ingredients:

→ Brown Butter

01 - 1 cup unsalted butter, cut into tablespoon-sized pieces (226g)

→ Chewy Oatmeal Cookies

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

→ Brown Butter Cream Cheese Filling

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

# Instructions:

01 - Place the butter in a light-colored pan over medium heat. Stir constantly to prevent burning. Once melted, the butter will foam and sizzle around the edges. After 5-6 minutes, it should turn golden brown with a nutty aroma. Immediately remove from heat and pour into a heatproof bowl. Refrigerate for 30 minutes to cool to room temperature.
02 - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
03 - Beat 1/2 cup of room-temperature brown butter with the dark brown sugar for a couple minutes until lighter and fluffy. Blot the pumpkin puree with paper towels to remove excess moisture, then mix it in with the vanilla extract until combined.
04 - Fold in the flour, oats, baking soda, cinnamon, and salt until just combined. The dough should be quite thick.
05 - Use a 1 tablespoon cookie scoop to measure about 32 dough balls, placing them about 1½ inches apart on the prepared pans. Bake one tray at a time on the middle rack for 8-9 minutes, until edges look set but centers are still soft.
06 - While still warm, gently flatten each cookie with the bottom of a measuring cup or glass. Let cool on the sheet for 10 minutes before transferring to a wire rack.
07 - Beat the remaining 1/3 cup brown butter with cream cheese until combined. Add powdered sugar, vanilla extract, and salt, mixing until smooth. Transfer to a piping bag or ziplock bag with a 1/2 inch opening cut at the corner.
08 - Pair the cookies together, pipe a generous layer of frosting on the flat side of one cookie, and sandwich with another cookie. Repeat until all cookies are filled.

# Notes:

01 - These soft, chewy oatmeal sandwich cookies feature warm notes of cinnamon and molasses, filled with a tangy brown butter cream cheese frosting.
02 - The brown butter gives these cookies a deliciously warm, toasted flavor, but you can substitute regular butter if you're short on time.
03 - Cookie dough can be made up to 2 days in advance and stored in the fridge.

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