Recipe courtesy of Sunny Anderson
Sunny's Brown Butter Oatmeal Cream Pies
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- Level: Easy
- Total: 5 hr 40 min (includes cooling time)
- Active: 40 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 318
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 198 mg
Growing up and visiting my grandparents was always filled with plenty of playtime, watching cowboy shows with my grandad, and snacks! The little packs of individually wrapped oatmeal pies were one of my favorite treats that seemed to always be there. There was something about the ones that were smooshed and stuck to the cellophane wrapper that appealed to me the most and they still do. I buy them once or twice a year to reminisce, but in a pinch, here’s a quick fix!
- Level: Easy
- Total: 5 hr 40 min (includes cooling time)
- Active: 40 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 318
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 198 mg
Ingredients
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Directions
Special equipment:
nonstick aluminum foil- To make the brown butter, in a medium pan on medium-low heat, add the butter and melt while stirring until foam forms and the butter becomes a deep brown color, 5 to 8 minutes.
- In a large bowl, add the butter, brown sugar and granulated sugar. Use a hand mixer to blend until the sugar is dissolved, about 8 minutes (if you do not have a hand mixer, use a stand mixer with the whisk attachment). Add the egg and mix until the mixture is smooth. Set aside.
- In the bowl of a food processor fitted with the blade attachment, add half of the oats and pulse until coarsely ground, not too fine. Add the oats to a medium bowl along with the remaining oats, flour, cinnamon, baking soda and salt. Stir with a fork to mix everything together evenly. Add the dry mixture to the wet in parts, stirring gently with a wooden spoon between additions until the dry is fully incorporated. (If you are using a stand mixer, you can use the spoon or the paddle attachment on low.)
- Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
- Wet your hands and make 20 even balls from the cookie dough. Place each about 2 inches apart on the prepared baking sheet and press flat with your palm. Bake for 11 minutes on the center rack. As soon as you remove them from the oven, use a glass or ring mold larger than the cookies to shape them into perfect circles. Do this by placing the open end of the glass over each individual cookie and use a circular motion to knock the cookie around the inner rim of the glass gently. Remove to a baking rack to cool completely.
- On the flat side of half the cookies, spread 1 heaping tablespoon of the frosting and place them on a tray with the frosting side up. Sandwich another cookie on top of each frosted half, flat side down. Wrap in plastic and rest at room temperature for at least 4 hours or up to 1 week.
