With a perfectly chewy texture and warm spice flavor, these homemade brown butter oatmeal cookies are about to become your go-to oatmeal cookie recipe. Take it a step further by sandwiching rich chocolate ganache filling between two cookies and you're in for a real treat: the best oatmeal sandwich cookie...ever!
for the oatmeal cookies:
- 1 cup all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 6 T unsalted butter
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 3/8 cup vegetable oil
- 1 egg plus 1 egg yolk
- 1 tsp. Nielsen-Massey Mexican pure vanilla extract*
- 3 cups old-fashioned oats
for the chocolate ganache filling:
- 12 oz. semi-sweet chocolate baking bar, finely chopped**
- 12 oz. (1 1/2 cups) heavy whipping cream (or heavy cream)
- 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.
- Brown the butter in a small, light-colored pan, stirring it frequently as it melts and then browns to ensure that it does not burn. (Watch this step-by-step video from Nielsen-Massey Vanillas to see exactly how to brown butter.) Once browned, immediately transfer the butter to a large, heat-safe bowl.
- Add both sugars and the vegetable oil to the bowl with the browned butter and whisk to combine.
- Add egg, egg yolk, and vanilla and whisk to combine.
- 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.
- Scoop 1 1/2 T sized balls of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake cookies one tray at a time for 11-13 minutes, or until cookies begin to flatten on top and 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.
- 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.)
- Pour the heated cream over the chocolate and let it sit for 2 minutes. Then whisk until the chocolate is completely melted and the mixture is smooth and shiny. Let the ganache cool for 3 to 5 minutes.
- Once the ganache has cooled slightly, use a handheld electric mixer or a stand mixer with the whisk attachment to whip the ganache on medium-high speed for about one minute, 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 (see photo in post for an example). (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.
Store leftover cookies in an airtight container at room temperature for up to 4 days.
If you'd prefer a smaller cookie, you can scoop 2 tsp. of dough per cookie and bake the cookies for 8-10 minutes. This will yield approximately 30 cookie sandwiches (approximately 60 cookies).
**Be sure to use a nice quality chocolate baking bar, not chocolate chips (which will not yield the proper consistency for the ganache).
- Category: Dessert, Cookies
Keywords: oatmeal cookies, chewy oatmeal cookies, oatmeal cookie sandwiches, chocolate ganache cookie sandwiches