Indulge in the rich, nutty flavor of browned butter combined with the chewy goodness of homemade oatmeal cream pies, perfectly complemented by a sweet marshmallow frosting. These Browned Butter Oatmeal Cream Pies are a delightful treat that balances crispy edges with a gooey center, sandwiched with a luscious marshmallow frosting.

There are four browned butter oatmeal cream pies with white filling chilling on a black wire rack, and you can spot more in the background on a wooden table, all up against a plain beige wall.

Ideal for any occasion, these cookie pies are sure to satisfy your sweet tooth and leave you craving more.If you are a big fan of chewy oatmeal cookies, you need to also check out my Browned Honey Oatmeal Cookies or my Oatmeal Apple Cinnamon Cookies.

The Chemistry of Browned Butter Oatmeal Cookie Pies

The magic of these browned butter oatmeal cookie pies lies in the browned butter. When butter is browned, it undergoes a process called the Maillard reaction, which caramelizes the milk solids inside the butter. This creates a rich, nutty flavor profile. This complements the sweetness of the brown sugar and the warmth of cinnamon perfectly. The combination of oats and all-purpose flour provides a chewy texture, while the marshmallow frosting adds a creamy, sweet contrast. Baking soda acts as a leavening agent, ensuring the cookies have the perfect rise and texture.

How to Make Oatmeal Cream Pies

ingredients for browned butter oatmeal cream pies

Step One: Gather your ingredients and preheat your oven to 375 degrees.

browned butter oatmeal cookie dought

Step Two: First, brown your butter. Place the unsalted butter in a medium-sized saucepan over medium heat. Allow it to melt and then boil, stir continuously, your butter is done once the boiling bubbles stop making cracking and popping noises and you see tiny brown flecks.

scooping browned butter oatmeal cookie dough onto cookie sheets

Step Three: Pour the hot butter over the brown sugar into the bowl of a standing mixer. Stir and allow the hot butter to start to melt the sugar and cool down. Turn the mixer on high and beat until the butter is no longer hot.

Step Four: Add the eggs and vanilla, stir until combined.

Step Five: Now add the flour, oats, baking soda, cinnamon and salt. Mix on low until just combined.

Step Six: Scoop the cookies using a standard size cookie scoop onto light metal cookie sheet lined with parchment paper.

shaping the browned butter oatmeal cookies

Optional Step: Use a large round cookie cutter to round the edges of your hot cookies.

Someone’s holding up a browned butter oatmeal cream pies with a drizzle of white icing, right above a cooling rack stacked with plain cookies. There’s also a bowl of icing and some parchment paper nearby.

Step Seven: Bake for 9-10 minutes. Remove and allow the cookies to sit on the pan for 5-10 minutes while they cool and set.

Step Eight: Remove the cookies and allow them to fully cool before frosting.

Someone’s holding up two browned butter oatmeal cream pies filled with white frosting. In the background, you can see more cookies chilling on a cooling rack and some parchment paper, plus there’s a bowl of extra frosting close by.

Step Nine: Combine marshmallow creme, powdered sugar, vanilla, and cream in a medium-sized bowl with a hand mixer. Mix until smooth. If the frosting seems too runny, add 1/2 cup more powdered sugar.

Step Ten: Scoop a spoonful of frosting on the backside of one cookie and top it with another cookie to make a sandwich. This recipe should make 11-12 browned butter oatmeal cream pies.

How do I achieve the perfect browned butter?

Mastering the art of browning butter can transform your cooking, making the process enjoyable and worry-free. Begin by placing your butter in a small saucepan over a medium flame until it melts completely. Shortly after melting, the butter will enter a boiling phase, accompanied by a series of popping sounds. These sounds are crucial cues during the browning process, so pay attention.

As the boiling continues, a thick foam will develop, yet the popping will persist. At this point, it’s essential to stay close and listen attentively. The moment the popping ceases, while at the same time the foam remains, it signifies it’s the time to remove the butter from the heat.

By gently stirring the butter, you’ll notice brown specks appearing through the foam, accompanied by a rich, nutty aroma. This indicates that your browned butter is ready.

Butter in a sauce pan
butter boiling
butter foaming up
browned butter finished
cooled brown butter

Storage Tips

Store your browned butter oatmeal cookie pies in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.

These cookie pies are best enjoyed within the first few days of baking, as that’s when they maintain their soft, gooey, chewy cookie texture. At room temperature, they will stay fresh for about three days. Refrigeration can extend their shelf life to about a week, and freezing can preserve them for up to 3 months.

Freezing Options

To freeze the browned butter oatmeal cream pies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature or in the refrigerator before serving.

A stack of browned butter oatmeal cookie pies stuffed with white cream frosting sits on parchment paper, and you can see more cookies hanging out in the blurry background.

Making Ahead

These cookie pies can be made ahead of time. Prepare the cookies and store them in an airtight container at room temperature or in the refrigerator. For the freshest taste, make the frosting just before assembling the cookie pies. Alternatively, you can assemble the cookie pies and freeze them for up to 3 months.

Browned Butter Oatmeal Cream Pies: Like Your Childhood, But Better

These browned butter oatmeal cookie pies are a delicious treat that combines the nutty flavor of browned butter with the sweetness of marshmallow frosting. Perfect for any occasion, these cookie pies are as fun to make as they are to eat.

This recipe is clearly inspired by Little Debbie’s Oatmeal Creme Pies. Browning butter adds a depth of flavor that takes these soft oatmeal cookies to the next level. Whether you’re making them for a special occasion or just because I’m sure these cookie pies will also become a favorite in your home.

Serving Suggestions

Here is my ideal meal plan using these delicious browned butter oatmeal cream pies-

Option One (a girl’s lunch): A crisp salad like my grilled chicken chopped salad or my BLT pasta salad and cookie for dessert.

Option Two (the sack lunch): the best chicken salad and cookie cream pies.

FAQ

Browning butter involves cooking it over medium heat until the milk solids turn golden brown and release a nutty aroma. Keep a close eye on it to prevent burning, and stir frequently. It’s done once the bubbling subsides and you stop hearing a crackling sound.

You can use quick oats, known as instant oats, but the texture will differ slightly. Rolled oats, also known as old fashioned oats, provide a chewier texture, while quick oats make the cookies softer.

Store the cookie pies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

Yes, you can make the marshmallow frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just stir it quickly before sandwiching the cookies.

There are four oatmeal cookie pies with white filling chilling on a black wire rack, and you can spot more in the background on a wooden table, all up against a plain beige wall.

Browned Butter Oatmeal Cream Pies

5 from 2 votes
Author: Madison Reid
Total Time: 54 minutes
Prep Time: 30 minutes
Cook Time: 24 minutes
Servings: 12
Print Recipe Pin Recipe
These flavorful browned butter oatmeal cookie pies are crispy on the outsides, gooey on the inside oatmeal cookies with marshmallow frosting sandwiched in between.

Ingredients 

Cookies

  • 1 cup butter **browned
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 cups oats
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon

Frosting

  • 7 ounces marshmallow creme
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

Cookies

  • Preheat your oven to 375 degrees
  • First, brown your butter. Place the unsalted butter in a medium-sized saucepan over medium heat. Allow it to melt and then boil, stir continuously, your butter is done once the boiling bubbles stop making cracking and popping noises and you see tiny brown flecks.
  • Pour the hot butter over the brown sugar into the bowl of a standing mixer. Stir and allow the hot butter to start to melt the sugar and cool down. Turn the mixer on high and beat until the butter is no longer hot.
  • Add the eggs and vanilla, stir until combined.
  • Now add the flour, oats, baking soda, cinnamon and salt. Mix on low until just combined.
  • Scoop the cookies using a standard size cookie scoop onto light metal cookie sheet lined with parchment paper.
  • Bake for 9-10 minutes. Remove and allow the cookies to sit on the pan for 5-10 minutes while they cool and set.
  • Remove the cookies and allow them to fully cool before frosting.

Frosting

  • Combine marshmallow creme, powdered sugar, vanilla, and cream in a medium-sized bowl with a hand mixer. Mix until smooth. If the frosting seems too runny, add 1/2 cup more powdered sugar.
  • Scoop a spoonful of frosting on the backside of one cookie and top it with another cookie to make a sandwich. This recipe should make 11-12 sandwiches.

Nutrition

Calories: 499kcal Carbohydrates: 82g Protein: 5g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 71mg Sodium: 330mg Potassium: 122mg Fiber: 2g Sugar: 57g Vitamin A: 550IU Vitamin C: 0.02mg Calcium: 45mg Iron: 2mg
Course: Dessert
Cuisine: American

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