With a thick, chewy texture and warm spice flavor, these brown butter oatmeal cookies filled with whipped chocolate ganache are about to become your favorite oatmeal sandwich cookies!
Chewy and spiced oatmeal cookies meet rich, velvety smooth chocolate in these oatmeal sandwich cookies filled with whipped chocolate ganache.
The brown butter oatmeal cookies are completely irresistible on their own. But pair them with the creamy chocolate filling and you're in for a truly incredible treat!
And if oats and chocolate are your thing, be sure to check out my hearty chocolate chip cookies, too!
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Why You'll Love This Recipe
These oatmeal cookie are the best ever! They're thick and chewy and bursting with flavor thanks to browned butter and cinnamon.
The whipped chocolate ganache filling is what really takes these cookies to the next level. Its ultra-decadent flavor yet light-and-fluffy texture will make any chocolate lover swoon.
The combination of rich chocolatey filling and hearty, cinnamon-spiced cookie is the perfect indulgence!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Unsalted Butter - We're browning the butter for extra flavor! Made by cooking butter on the stovetop past its melting point and just until the butter's milk solids become deliciously toasty and nutty, it adds an incredible depth of flavor to these cookies. And don't worry... browning the butter is surprisingly simple.
Old-Fashioned Oats - Be sure to use old-fashioned oats, which will give your cookies that perfect chewy, hearty texture. Do not use quick oats, which absorb liquids differently and will not yield the same texture.
Vegetable Oil - Vegetable oil adds tenderness and chewiness to the cookies.
Cinnamon - A hint of ground cinnamon adds a subtle hint of spiced flavor to the cookies that pairs beautifully with the chocolate ganache filling.
Brown Sugar - Brown sugar of course adds sweetness, but it also adds a hint of molasses flavor and chewiness to the cookies.
Egg and Egg Yolk - While the egg helps to support the structure of the cookie dough, the extra egg yolk adds chewiness.
Heavy Cream - You'll need cream that's labeled 'heavy cream' or 'heavy whipping cream' for making the ganache filling. Both have a milk fat content of 36%. Whipping cream (30%) and whole milk (3.5%) don't have quite enough milk fat for a perfectly creamy chocolate ganache.
Chocolate Baking Bar - A finely chopped chocolate baking bar is best for making the ganache filling. Be sure to use a nice quality bar (I like Ghirardelli or Baker's brand), which can be found in the baking aisle at your local grocery store. I recommend a semi-sweet or bittersweet bar for this recipe. Avoid using chocolate chips, which will not yield the proper consistency since they also contain stabilizers.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- An electric hand mixer (or a stand mixer with whisk attachment), for whipping the chocolate ganache filling.
- A piping bag with a piping tip, for piping the chocolate ganache onto the cookies. This is optional, and you could instead use an offset spatula to spread the ganache onto the cookies. Do not use a plastic food storage bag in place of a pastry/piping bag; its seams are not strong enough and the bag will burst when you try to pipe the ganache. I used a Wilton 1M (open star) piping tip, but you can use any tip you like.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the oatmeal cookies. In a small bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.
Step 2: Brown the butter. Once browned, immediately transfer the butter to a large, heat-safe bowl.
Step 3: Add both sugars and the vegetable oil to the bowl with the browned butter and whisk to combine. Then add egg, egg yolk, and vanilla and whisk to combine.
Step 4: Add the flour mixture to the butter mixture and gently stir until combined.
Step 5: Add oats one cup at a time and stir until blended.
Step 6: Scoop 1 ½ Tablespoon sized balls of dough onto a baking sheet lined with parchment paper. Flatten each cookie dough ball just slightly using the bottom of a glass.
Step 7: Bake cookies at 350ºF for 11-13 minutes, or until cookies are just beginning to turn golden around the edges.
Step 8: Make the chocolate ganache filling. Place finely chopped chocolate in a heatproof bowl. Heat cream just until simmering. Pour the heated cream over the chocolate and let it sit for 2 minutes. Then stir until the chocolate is completely melted and the mixture is smooth and shiny.
Step 9: Let the ganache cool completely, stirring occasionally. Once the ganache has cooled to room temperature, whip the ganache on medium-high speed for one to two minutes, until it becomes light and fluffy in texture and lighter in color.
Step 10: Assemble the cookie sandwiches. Fit a piping bag with a piping tip or simply snip the corner off the bag. Lay out the cookies, turning half of them upside-down. Pipe the whipped ganache onto the upside-down cookies in a circular pattern beginning in the center of the cookie and working outwards towards the edges. (Or simply spread the ganache onto the cookies.) Once the whipped ganache has been piped onto half of the cookies, top them with the remaining cookies to create the cookie sandwiches.
Allison's Top Tips
New to browning butter? Read this article that walks you through step-by-step how to brown butter before you begin.
Gently stir or swirl the butter occasionally as it melts and then browns to ensure that it does not burn. Using a light-colored pan is helpful so that you can more easily see when the milk solids in the butter begin to brown.
Be careful not to over mix the cookie dough, which can lead to cookies that are tough rather than chewy.
Be sure to stir the ganache occasionally as it cools so that it doesn't form a skin on top.
If the whipped ganache is still runny, keep whipping. But stop whipping as soon as it becomes lighter in color, fluffy, and scoop-able.
Storage Instructions
Room Temperature: Cookies without chocolate ganache can be stored in an airtight container at room temperature for up to 4 days.
Cookies with ganache can be stored in an airtight container at room temperature for up to 2 days.
Refrigerator: To keep cookies sandwiched with ganache fresh for longer, store them in an airtight container in the fridge for up to 4 days.
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Recipe
Brown Butter Oatmeal Sandwich Cookies with Chocolate Ganache
Special Equipment
- Electric hand mixer or stand mixer with whisk attachment
- Piping bag (optional)
- Piping tip (Wilton 1M) (optional)
Ingredients
Oatmeal Cookies:
- 1 cup (120 grams) all-purpose flour
- ¾ teaspoon (4.5 grams) salt
- ½ teaspoon (3 grams) baking soda
- ½ teaspoon (2 grams) ground cinnamon
- 6 Tablespoons (84 grams) unsalted butter
- ¾ cup (160 grams) dark brown sugar
- ½ cup (99 grams) granulated sugar
- ⅜ cup (74 grams) vegetable oil
- 1 egg plus 1 egg yolk
- 1 teaspoon (5 grams) vanilla extract
- 3 cups (267 grams) old-fashioned oats
Chocolate Ganache Filling:
- 6 ounces (170 grams) semi-sweet chocolate baking bar finely chopped
- 6 ounces (170 grams) heavy whipping cream
Instructions
Make the oatmeal cookies.
- Preheat oven to 350ºF. Line baking sheets with parchment paper and set aside.
- In a small bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.1 cup (120 grams) all-purpose flour, ¾ teaspoon (4.5 grams) salt, ½ teaspoon (3 grams) baking soda, ½ teaspoon (2 grams) ground cinnamon
- Brown the butter in a medium-sized, light-colored pan, stirring it frequently as it melts and then browns to ensure that it does not burn. Once browned, immediately transfer the butter to a large, heat-safe bowl.6 Tablespoons (84 grams) unsalted butter
- Add both sugars and the vegetable oil to the bowl with the browned butter and whisk to combine.¾ cup (160 grams) dark brown sugar, ½ cup (99 grams) granulated sugar, ⅜ cup (74 grams) vegetable oil
- Add egg, egg yolk, and vanilla and whisk to combine.1 egg plus 1 egg yolk, 1 teaspoon (5 grams) vanilla extract
- Add the flour mixture to the butter mixture and gently stir (using a wooden spoon or rubber spatula) until combined.
- Add oats one cup at a time and stir until blended.3 cups (267 grams) old-fashioned oats
- Scoop 1 ½ Tablespoon sized balls of dough onto prepared baking sheets, leaving 2 inches between each cookie. Flatten each cookie dough ball just slightly using the bottom of a glass.
- Bake cookies one tray at a time for 11-13 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Make the chocolate ganache.
- Place finely chopped chocolate in a heatproof bowl and set aside.6 ounces (170 grams) semi-sweet chocolate baking bar
- Add cream to a small saucepan and heat just until simmering. (The cream should be just beginning to bubble and should not yet be fully simmering or boiling.)6 ounces (170 grams) heavy whipping cream
- Pour the heated cream over the chocolate and let it sit for 2 minutes. Then stir until the chocolate is completely melted and the mixture is smooth and shiny.
- Let the ganache cool completely, lightly stirring occasionally as it cools.
- Once the ganache has cooled to room temperature, use an electric hand mixer or a stand mixer with the whisk attachment to whip the ganache on medium-high speed for about one to two minutes, until it becomes light and fluffy in texture and lighter in color.
Assemble the sandwich cookies.
- Fit a piping bag with your desired piping tip (I used a Wilton 1M piping tip), or simply snip the corner off the bag.
- Lay out the cookies, turning half of them upside-down.
- Pipe the whipped ganache onto the upside-down cookies in a circular pattern beginning in the center of the cookie and working outwards towards the edges. (Alternatively, you can use a spatula or spoon to spread the whipped ganache onto the cookies.)
- Once the whipped ganache has been piped onto half of the cookies, top them with the remaining cookies to create the cookie sandwiches.
Sara says
How many grams of unsalted butter equal 6 Tablespoons?
Allison Ferraro says
Hi Sara! I just updated the recipe card so that it includes both US customary and metric measurements. You can use the toggle under the list of ingredients in the recipe card to switch between the two. To answer your question, 6 Tablespoons of butter equals 84 grams.
- Allison
Sara says
Do you mean 6 table spoon for 6 T unsalted butter?
Allison Ferraro says
Yes, this recipe uses 6 Tablespoons of unsalted butter.
Brenda Barrett says
I made these cookies today and we love them! They were easy to make even browning the butter. Nielsen Massey’s video made that part simple. This might be my new favorite oatmeal cookie.
Allison says
Thank you so much for your glowing review! Brown butter shouldn't be intimidating, and I'm glad you found that these cookies are easy to make.
-Allison
Victoria Biegel says
I didn’t have the ingredients for the ganache so put some chocolate chips in the dough to just make the cookies, and they are DELICIOUS!! Can’t wait to make again as a cookie sandwich with the ganache!
Allison says
I'm SO glad that you loved this recipe, Victoria! And I love that you got creative with the ingredients that you had on hand. I bet the cookies were delicious with the chocolate chips, and I'd love to hear your thoughts if you do make the cookie sandwiches with ganache.
-Allison