Brown Butter Gingerbread Oatmeal Cream Pies
Brown Butter Gingerbread Oatmeal Cream Pies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats, divided
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Brown Butter Marshmallow Filling
- 1/4 cup unsalted butter
- 2 cups powdered sugar, sifted
- 7 ounces marshmallow fluff
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Brown the butter for the cookies: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns amber in color and nutty brown bits form at the bottom of the pan. Immediately pour the brown butter into a large mixing bowl to stop the cooking.
⏱️ 5 min
- 3
To the brown butter, add brown sugar, granulated sugar, molasses, ground ginger, cinnamon, nutmeg, and cloves. Whisk until well combined. Crack in the egg and add vanilla extract, whisking until the mixture is smooth and uniform.
⏱️ 5 min
- 4
In a small blender or food processor, pulse 1 cup of the old-fashioned oats until they resemble a coarse flour. This helps create a chewier, cakey texture.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, pulsed oats, remaining 1/2 cup old-fashioned oats, baking powder, baking soda, and salt.
⏱️ 3 min
- 6
Gradually add the dry oat-flour mixture to the wet brown butter mixture. Mix with a spatula until a thick, somewhat sticky dough forms. Do not overmix. The dough will be wet and sticky; do not add more flour.
⏱️ 5 min
- 7
Scoop small portions of dough (about 1 1/2 tablespoons each), roll them into balls, and place them 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 8
Let the dough balls rest on the baking sheets for 10 minutes. This allows the oats to absorb moisture, which will thicken the dough and prevent excessive spreading during baking.
⏱️ 10 min
- 9
Bake the cookies for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
⏱️ 10 min•🌡️ 350
- 10
Immediately after removing from the oven, use a round cookie cutter (slightly larger than the cookie) or a ring to gently shape the warm cookies. Place the cutter around each cookie and gently swirl or push the edges inward to create perfectly round shapes. Transfer the shaped cookies to a wire rack to cool completely.
⏱️ 5 min
- 11
While the cookies cool, prepare the brown butter marshmallow filling: Brown 1/4 cup unsalted butter in a small saucepan following the same method as in Step 2. Pour into the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 5 min
- 12
To the brown butter, add the sifted powdered sugar, marshmallow fluff, and vanilla extract. Beat on medium-low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes. If the filling is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 13
Once the cookies are completely cool, transfer the brown butter marshmallow filling to a piping bag fitted with a round tip. Pipe a generous amount of filling onto the flat side of one cookie.
⏱️ 5 min
- 14
Place another cookie on top of the filling, flat side down, and gently press to form a sandwich. Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Gingerbread Oatmeal Cream Pies
Ingredients
For the Cookies
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats, divided
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Brown Butter Marshmallow Filling
- 1/4 cup unsalted butter
- 2 cups powdered sugar, sifted
- 7 ounces marshmallow fluff
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Brown the butter for the cookies: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns amber in color and nutty brown bits form at the bottom of the pan. Immediately pour the brown butter into a large mixing bowl to stop the cooking.
⏱️ 5 min - 3
To the brown butter, add brown sugar, granulated sugar, molasses, ground ginger, cinnamon, nutmeg, and cloves. Whisk until well combined. Crack in the egg and add vanilla extract, whisking until the mixture is smooth and uniform.
⏱️ 5 min - 4
In a small blender or food processor, pulse 1 cup of the old-fashioned oats until they resemble a coarse flour. This helps create a chewier, cakey texture.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, pulsed oats, remaining 1/2 cup old-fashioned oats, baking powder, baking soda, and salt.
⏱️ 3 min - 6
Gradually add the dry oat-flour mixture to the wet brown butter mixture. Mix with a spatula until a thick, somewhat sticky dough forms. Do not overmix. The dough will be wet and sticky; do not add more flour.
⏱️ 5 min - 7
Scoop small portions of dough (about 1 1/2 tablespoons each), roll them into balls, and place them 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 8
Let the dough balls rest on the baking sheets for 10 minutes. This allows the oats to absorb moisture, which will thicken the dough and prevent excessive spreading during baking.
⏱️ 10 min - 9
Bake the cookies for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will firm up as they cool.
⏱️ 10 min•🌡️ 350 - 10
Immediately after removing from the oven, use a round cookie cutter (slightly larger than the cookie) or a ring to gently shape the warm cookies. Place the cutter around each cookie and gently swirl or push the edges inward to create perfectly round shapes. Transfer the shaped cookies to a wire rack to cool completely.
⏱️ 5 min - 11
While the cookies cool, prepare the brown butter marshmallow filling: Brown 1/4 cup unsalted butter in a small saucepan following the same method as in Step 2. Pour into the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 5 min - 12
To the brown butter, add the sifted powdered sugar, marshmallow fluff, and vanilla extract. Beat on medium-low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes. If the filling is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 13
Once the cookies are completely cool, transfer the brown butter marshmallow filling to a piping bag fitted with a round tip. Pipe a generous amount of filling onto the flat side of one cookie.
⏱️ 5 min - 14
Place another cookie on top of the filling, flat side down, and gently press to form a sandwich. Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container.
⏱️ 5 min