Brown Butter Oatmeal Sandwich Cookies with Chocolate Ganache
These chewy brown butter oatmeal cookies filled with whipped chocolate ganache are the best oatmeal sandwich cookies!
Servings: 12
Calories: 449kcal
Equipment
- Electric hand mixer or stand mixer with whisk attachment
- Piping bag (optional)
- Piping tip (Wilton 1M) (optional)
Ingredients
Oatmeal Cookies:
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 6 Tablespoons unsalted butter
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- ⅜ cup vegetable oil
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
Chocolate Ganache Filling:
- 6 ounces semi-sweet chocolate baking bar finely chopped
- 6 ounces 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 all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon 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 unsalted butter
- Add both sugars and the vegetable oil to the bowl with the browned butter and whisk to combine.¾ cup dark brown sugar, ½ cup granulated sugar, ⅜ cup vegetable oil
- Add egg, egg yolk, and vanilla and whisk to combine.1 egg plus 1 egg yolk, 1 teaspoon 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 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 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 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.
Notes
Storage: 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 or in the fridge for up to 4 days.
Be sure to use a nice quality chocolate baking bar, not chocolate chips (which will not yield the proper consistency for the ganache).
Nutrition
Calories: 449kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 210mg | Potassium: 207mg | Fiber: 4g | Sugar: 28g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
