Brown Butter Oatmeal Cream Pies Out of everything I bake, these are the ones my husband asks for over and over again, and he insists they’re what your Valentine actually wants. Chewy oatmeal cookies made with brown butter, sandwiched with a simple vanilla buttercream filling. They get even better the next day as the cookies soften and the filling settles in, which makes them the perfect make-ahead treat. If you’ve never tried browning your butter for oatmeal cookies, this is your sign. Save this recipe to make for your Valentine, your neighbors, or just for yourself. Recipe below or on my Substack (link in bio)! Makes about 11 sandwiches For the Cookies Ingredients 1 cup (226 g) unsalted butter ¾ cup (165 g) packed brown sugar ¼ cup (50 g) granulated sugar 2 large eggs, room temperature 1 tsp vanilla extract 1½ cups (190 g) all-purpose flour 1 tsp baking soda ½ tsp cinnamon ½ tsp kosher salt 2½ cups (255 g) old-fashioned rolled oats (weight may vary slightly depending on brand) For the Cream Filling Ingredients ¾ cup (170 g) unsalted butter, softened 1½ cups (180 g) powdered sugar 2–4 Tbsp heavy cream or milk 1 tsp vanilla extract Pinch of salt Instructions Brown the butter Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then turn golden brown and smell nutty, about 5–7 minutes. Remove from heat, transfer to a large bowl, and cool for 10 minutes. Mix wet ingredients In a large bowl, combine browned butter, brown sugar, and granulated sugar. Mix well. Add eggs and vanilla and whisk until glossy and smooth. Add dry ingredients Fold in flour, baking soda, cinnamon, and salt just until combined. Fold in oats last. Chill the dough Cover and refrigerate for 60 minutes. This helps keep the cookies thick and chewy. Bake Preheat oven to 350°F (175°C). Scoop dough into 2 Tbsp (about 40 g) portions and place 2 inches apart on parchment-lined baking sheets. Bake for 8–9 minutes, until edges are set and lightly golden and centers are soft and slightly underbaked. (I recommend baking one test cookie to find the sweet spot for your oven, 8½ minutes was perfect for mine.) As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than the cookies and gently swirl to shape. Cool completely. Make the filling Beat softened butter until creamy. Add powdered sugar, vanilla, salt, and 2 Tbsp cream or milk. Beat until smooth, then continue adding cream as needed until the filling reaches a pipeable consistency. Beat 2–3 minutes until light and fluffy. Assemble Pipe or spread filling onto half the cookies. Top with remaining cookies and gently press to sandwich. Storage Store oatmeal cream pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They actually get even better on day two as the cookies soften and the filling settles in. Bring to room temperature before serving. #oatmealcreampies #brownbuttercookies #valentinesbaking #cookierecipe #homemadecookies @Reynolds Brands @Masoncashuk @Altar’d State - @theactualansley