Chewy Oatmeal Treats (Print Version)

# Ingredients:

→ Brown Butter

01 - 226g (1 cup) of unsalted butter, portioned into tablespoon-sized chunks

→ Chewy Oatmeal Cookies

02 - 113g (1/2 cup) of cooled brown butter
03 - 200g (1 cup) of dark brown sugar, tightly packed
04 - 56g of one large room-temperature egg or 60g (1/4 cup) of pumpkin puree
05 - 5g (1 teaspoon) of pure vanilla extract
06 - 160g (1 1/4 cups) of aerated and spoon-measured all-purpose flour
07 - 80g (3/4 cup) of classic rolled oats
08 - 1 teaspoon of baking soda
09 - Half a teaspoon of ground cinnamon
10 - 1/2 teaspoon of fine salt

→ Brown Butter Cream Cheese Filling

11 - 75g (1/3 cup) of brown butter at room temperature
12 - 56g (1/4 cup) of room-temperature full-fat cream cheese
13 - 125g (1 cup) of powdered sugar
14 - 5g (1 teaspoon) of vanilla extract
15 - 1/4 teaspoon fine salt

# Instructions:

01 - Melt the butter in a light-colored saucepan on medium. Stir almost nonstop so it doesn’t burn. It’ll foam up and sizzle around the edges as it melts. After 5-6 minutes, it’ll become golden-brown and smell nutty. Take it off the heat and pour into a bowl that’s heat-safe. Pop it in the fridge for half an hour to cool down.
02 - Turn your oven on to 350°F (175°C) to preheat and put parchment paper or silicone mats on two baking sheets.
03 - Whip together the cooled brown butter and dark brown sugar for a few minutes until fluffy and pale. Blot some of the extra water out of the pumpkin puree with paper towels, then stir it in with the vanilla extract.
04 - Incorporate the flour, cinnamon, oats, baking soda, and salt into the wet mixture, stirring just until it comes together. The dough will feel pretty thick.
05 - Scoop tablespoon-sized portions (about 32) of dough, and arrange them with 1.5 inches between each on your prepared baking trays. Bake them on the middle rack one sheet at a time for around 8-9 minutes, until the edges are set and the centers still look soft.
06 - While they’re still hot, press the tops of the cookies gently with a flat-bottomed glass or a measuring cup. Let them sit on the tray for 10 minutes before transferring them to a cooling rack.
07 - Combine the cream cheese and the rest of the brown butter by beating them together, then mix in the powdered sugar, vanilla, and salt until it’s smooth. Pour the frosting into a disposable piping bag or a heavy-duty resealable bag, and snip off a corner with a 1/2-inch opening.
08 - Match the cookies into pairs. Pipe a thick layer of frosting on the flat side of one cookie and sandwich it together with its partner. Repeat with the rest.

# Notes:

01 - Soft, chewy oatmeal cookies loaded with cozy cinnamon and molasses flavors, filled with creamy tangy brown butter frosting.
02 - Brown butter adds an irresistibly toasty flavor to these cookies, but regular butter works too if you’re in a rush.
03 - Store the cookie dough in the fridge for up to two days if making ahead of time.

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