Brown Butter Chocolate Chip Banana Oatmeal Cream Pies If you’ve been following along for a while, you probably know how much I love creating new oatmeal cream pie flavors. These brown butter banana oatmeal cream pies with mini chocolate chips and a brown sugar buttercream might be one of my favorites yet. They’re soft, chewy, and super flavorful from the banana and brown butter. I also love bringing oatmeal cream pies to gatherings because everyone always gets so excited to see them, it’s basically just bringing cookies, but taken up a notch. Save this one for the next time you’re on dessert duty or you just have some overripe bananas on hand and want a switch up from banana bread. Recipe below or on my Substack (link in bio)! Makes 8 sandwich cookies (16 cookies) plus 1 baker’s test cookie For the Cookies Ingredients 1 cup (226 g) unsalted butter 1 cup (200 g) light brown sugar, packed ½ cup (100 g) granulated sugar 1 large egg, room temperature 1 large egg yolk, room temperature ⅓ cup (80 g) very ripe banana purée 2 tsp vanilla extract 1½ cups (180 g) all-purpose flour 1 tsp baking soda ½ tsp baking powder 1 tsp kosher salt ½ tsp cinnamon 2 cups (198 g) old-fashioned oats ¾ cup (130 g) mini chocolate chips Instructions Cook the butter in a saucepan over medium heat until deeply golden with brown flecks and smells nutty. Pour into a bowl and allow it to cool for about 15 minutes. In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, banana purée, and vanilla extract until fully combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Fold the dry ingredients into the wet ingredients just until combined. Stir in the oats and mini chocolate chips. Scoop dough into 3 tablespoon (about 65 g) portions and place on a tray or plate. Cover and chill for at least 4 hours, but overnight is ideal for the best flavor and texture. Preheat oven to 350°F (175°C). Place 5 dough balls evenly spaced on a parchment-lined half sheet pan. Bake 11–13 minutes, until the edges are set but the centers are still soft. 12 minutes was the sweet spot in my oven, but I recommend baking a test cookie to determine what works best in yours. Remove from the oven and bang the pan twice on the counter, then immediately use a large cookie cutter or bowl to gently scoot the cookies into perfect circles. Don’t skip this step! It helps create thick, bakery-style cookies and a perfectly round shape, which makes them much easier to sandwich together into cream pies. Let the cookies sit on the hot pan for at least 5 minutes to finish baking, then transfer to a wire rack to cool completely. For the Brown Sugar Buttercream Ingredients ¾ cup (170 g) unsalted butter, room temperature ¾ cup (165 g) light brown sugar ¾ cup (90 g) powdered sugar 1½ tsp vanilla extract ¼ tsp kosher salt 4 tbsp (divided) heavy cream Instructions Beat the butter and brown sugar together on medium-high speed for 3–4 minutes until very light and fluffy. Add the vanilla and 3 tablespoons heavy cream, then beat another 2 minutes. Add the powdered sugar and salt and beat until smooth. Warm 1 tablespoon heavy cream in the microwave for about 10 seconds, add it to the buttercream, and beat another 1–2 minutes. This helps dissolve some of the brown sugar. Note: Brown sugar will not fully dissolve, so the buttercream may have a slight texture. If you prefer a perfectly smooth filling, you can use the filling from my original oatmeal cream pies. Assembly Flip half of the cookies upside down. Pipe or spread 2–3 tablespoons buttercream onto the flat side of each cookie, then top with another cookie and gently press to sandwich. #oatmealcreampies #brownbuttercookies #bananachocolatechip #homemadecookies #bakingfromscratch - @theactualansley