Little Debbie Brown Butter Gingerbread Oatmeal Cream Pies
Little Debbie Brown Butter Gingerbread Oatmeal Cream Pies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup quick oats
- 1/2 cup old-fashioned oats, finely ground in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and pour into a large mixing bowl.
⏱️ 5 min
- 3
Add brown sugar, granulated sugar, and molasses to the browned butter. Whisk until well combined. Add the large egg and 1 teaspoon vanilla extract, whisking until smooth.
⏱️ 3 min
- 4
In a separate medium bowl, combine quick oats, finely ground old-fashioned oats, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk to combine thoroughly.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a sticky dough forms. Do not overmix. The dough will be wet and sticky.
⏱️ 2 min
- 6
Let the dough rest for 10 minutes to allow the oats to absorb moisture and the dough to thicken.
⏱️ 10 min
- 7
Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 8
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350
- 9
While cookies cool, prepare the filling. In a medium bowl, beat the softened 1/2 cup unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the marshmallow fluff and 1 teaspoon vanilla extract, beating until light and fluffy. Add milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 7 min
- 10
Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie, gently pressing to create a sandwich.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Little Debbie Brown Butter Gingerbread Oatmeal Cream Pies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup quick oats
- 1/2 cup old-fashioned oats, finely ground in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
Instructions
- 1
Preheat oven to 350°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it. Remove from heat and pour into a large mixing bowl.
⏱️ 5 min - 3
Add brown sugar, granulated sugar, and molasses to the browned butter. Whisk until well combined. Add the large egg and 1 teaspoon vanilla extract, whisking until smooth.
⏱️ 3 min - 4
In a separate medium bowl, combine quick oats, finely ground old-fashioned oats, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Whisk to combine thoroughly.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a sticky dough forms. Do not overmix. The dough will be wet and sticky.
⏱️ 2 min - 6
Let the dough rest for 10 minutes to allow the oats to absorb moisture and the dough to thicken.
⏱️ 10 min - 7
Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 8
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
⏱️ 10 min•🌡️ 350 - 9
While cookies cool, prepare the filling. In a medium bowl, beat the softened 1/2 cup unsalted butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the marshmallow fluff and 1 teaspoon vanilla extract, beating until light and fluffy. Add milk, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 7 min - 10
Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie, gently pressing to create a sandwich.
⏱️ 5 min