Print

Brown Butter Salted Caramel Oatmeal Cream Pies

brown butter salted caramel oatmeal cream pies - featured image
Print Recipe

Chewy, nutty oatmeal cookies made with brown butter are sandwiched with a gooey homemade salted caramel cream filling. These nostalgic yet elevated treats are easy to make and perfect for bake sales, parties, or a cozy afternoon pick-me-up.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter (for browning)
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2 1/2 cups (250 g) old-fashioned rolled oats
  • 1/2 cup (100 g) granulated sugar (for caramel)
  • 2 tablespoons (30 ml) water
  • 1/4 cup (60 ml) heavy cream, room temperature
  • 2 tablespoons (28 g) unsalted butter, cubed (for caramel)
  • 1/2 teaspoon flaky sea salt
  • 1/2 cup (113 g) unsalted butter, softened (for frosting)
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 2–3 tablespoons (30–45 ml) milk or cream, as needed for texture

Instructions

  1. Brown the Butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt, swirling or stirring constantly, until it foams and the milk solids turn golden brown and smell nutty. Remove from heat quickly and pour into a heatproof bowl, scraping all the brown bits. Cool to room temperature (about 15–20 minutes in the fridge if needed).
  2. Mix the Cookie Dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In another bowl, beat cooled brown butter, brown sugar, and granulated sugar until fluffy (2–3 minutes). Add eggs one at a time, beating well after each, then stir in vanilla. Gradually mix in dry ingredients until just combined. Fold in oats by hand. If dough is loose, chill for 15 minutes.
  3. Bake the Cookies: Scoop 1.5-tablespoon balls of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers look just set. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Repeat with remaining dough.
  4. Make the Salted Caramel: In a clean saucepan, combine 1/2 cup sugar and 2 tablespoons water. Swirl gently (do not stir). Cook over medium heat until sugar dissolves and turns deep amber. Remove from heat and carefully whisk in cream and 2 tablespoons butter (it will bubble). Stir in flaky salt. Cool to room temperature.
  5. Make the Caramel Cream Filling: In a bowl, beat 1/2 cup butter until creamy. Add cooled caramel, powdered sugar, and vanilla. Beat until smooth. Add milk or cream as needed for a thick, pipeable consistency.
  6. Assemble the Cream Pies: Pair up cookies by size. Pipe or spread a generous layer of salted caramel cream on the flat side of one cookie, then sandwich with another. Optional: Sprinkle a pinch of flaky salt or drizzle extra caramel on top. Let pies set at room temp for 20–30 minutes so filling firms up.

Notes

For extra flavor, toast oats in a dry skillet for 2–3 minutes before adding to the dough. Chill dough if cookies spread too much. If caramel seizes, add a splash of cream and gently reheat. Cookies are best at room temperature and can be stored in an airtight container for up to 2 days or refrigerated for up to a week. Freeze unfilled cookies for up to 2 months.

Nutrition

Keywords: brown butter, salted caramel, oatmeal cream pies, homemade cookies, sandwich cookies, bake sale, easy dessert, chewy cookies, caramel filling, American dessert

Find it online: https://bitematrix.com/brown-butter-salted-caramel-oatmeal-cream-pies-easy-homemade-recipe/