Little Debbie Brown Butter Gingerbread Oatmeal Cream Pies Part 4 of my Little Debbie series: Brown Butter Gingerbread Oatmeal Cream Pies. These taste just like the classic Little Debbie oatmeal cream pies but with warm gingerbread spices and brown butter in both the cookies and the filling. They’re soft, chewy, perfectly spiced, and that brown butter marshmallow filling is unreal. Save this if you love nostalgic Christmas baking, gingerbread desserts, or anything Little Debbie inspired. These make about 14 sandwich cookies and they’re the perfect holiday treat. Recipe below👇🏻 Ingredients Cookies • 2 sticks + 5 Tbsp (21 Tbsp total / 294g) unsalted butter • 1 cup (200g) light brown sugar, packed • ¼ cup (50g) granulated sugar • ¼ cup (85g) unsulphured molasses • 2 large eggs, room temp • 1 tsp vanilla extract • 1 ½ cups (180g) all-purpose flour • 1 ¼ cups (100g) quick oats • ½ cup + 2 Tbsp (60g) old-fashioned oats, blended into flour • 1 Tbsp (8g) cornstarch • 1 tsp baking soda • ½ tsp baking powder • 1 tsp kosher salt • 1 ½ tsp ground ginger • 1 tsp cinnamon • ¼ tsp nutmeg • ⅛ tsp cloves Brown Butter Marshmallow Filling If you love a lot of filling in each pie, make a 1.5x batch. • ½ cup (113g) unsalted butter, browned and cooled to softened • ¾ cup (75g) marshmallow fluff • 1 cup (120g) powdered sugar • 1 tsp vanilla extract • Pinch of salt • 1–1½ Tbsp heavy cream, as needed for texture Instructions 1. Brown the Butter for the Cookies 1. Add the 21 Tbsp (294g) butter to a saucepan over medium heat. 2. Cook until it foams, then turns golden with brown speckles and smells nutty (about 4–6 minutes). 3. Pour into a mixing bowl and let it cool 20–30 minutes, until just slightly warm, not hot. 2. Prep the Oats 1. Add the old-fashioned oats to a blender or food processor. 2. Pulse to a fine, sandy flour. 3. Make the Cookie Dough 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment. 2. To the cooled brown butter, add brown sugar, granulated sugar, and molasses. Stir until smooth. 3. Add eggs and vanilla; whisk until glossy. 4. In a separate bowl, whisk together the flour, quick oats, blended oats, cornstarch, baking soda, baking powder, salt, and spices. 5. Add dry ingredients to wet and mix until just combined. *This is a wetter, stickier dough, totally normal. *Let it rest 10 minutes so the oats can hydrate and the dough can thicken. It will stiffen and become easier to scoop. *Because it’s sticky, I weighed each dough ball (35g each) so I didn’t have to keep washing my cookie scoop. If all you have is a scoop, that works too! 4. Scoop & Bake 1. Scoop 35g (1.5 Tbsp) portions onto the sheet, 2–3 inches apart, they spread! 2. Bake 8–10 minutes until the edges look set but the centers still look soft. 3. Right when they come out of the oven, use a large round cookie cutter or the rim of a glass to scoot them into perfect circles. 4. Cool completely. They firm as they cool. 5. Make the Brown Butter Marshmallow Filling Brown the Butter 1. Brown ½ cup (113g) butter the same way as for the cookies. 2. Pour into a bowl and chill in the fridge until it’s like softened butter, spreadable, not melted and not firm (this takes about 1 hour). Make the Filling 1. Beat the cooled browned butter 2 minutes until creamy and pale. 2. Add marshmallow fluff, vanilla, and salt; mix until smooth. 3. Add powdered sugar and beat 2–3 minutes until fluffy. 4. Add 1–1½ Tbsp cream, just until it’s smooth and pipeable. 6. Assemble 1. Pair cookies by size. 2. Pipe or spread a thin, even layer of filling, this batch makes just enough for all the pies. • If you love lots of filling, make a 1.5x batch. 3. Sandwich and gently press so the filling reaches the edges. 4. Chill 15–20 minutes for that true Little Debbie bend-and-chew texture. #littleddebbiedesserts #gingerbreaddesserts #oatmealcreampies#gingerbreaddessertsipes #holidaycookierecipes @Bob’s Red Mill @nutribullet - @theactualansley