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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 Cookie Pies are a delightful treat that balances crispy edges with a gooey center, sandwiched with a luscious marshmallow frosting. 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.
What is in browned butter oatmeal cookie pies?
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Oats
Provides some fiber. Absorbs liquid in the dough or batter, making a chewy texture. It adds a slight nutty flavor and a layer of nutritional value, making baked treats slightly more wholesome.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cinnamon
A seasoning that adds a nice spice to your treat.
Marshmallow Creme
Forms the base of the frosting, adding a sweet and gooey texture.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Cream
Adds richness and a smooth consistency to the frosting.
How do you make browned butter oatmeal pies?
Cookies
- First, brown your butter. Place the unsalted butter (2 sticks of butter) in a medium-sized saucepan over medium heat. Allow it to melt and then boil. Your butter is done once the boiling bubbles stop making cracking and popping noises. You will see little brown bits when you stir the hot butter.
- Pour the hot butter over the brown sugar in a small mixing bowl. Stir and allow the hot butter to start to melt the sugar and the butter cools.
- Preheat your oven to 375 degrees
- Now, starting with the wet ingredients, pour the cooled brown butter and sugar mixture into the bowl of a standing mixer with the paddle attachment, turn the mixer on at medium speed, and whip until the butter is no longer warm. You can use a large bowl and an electric hand mixer if you do not have a standing mixer.
- Add the eggs and vanilla, stir until combined.
- Add the dry ingredients: flour, oats, baking soda, cinnamon, and salt. Mix at low speed until combined into cookie dough.
- Scoop the cookies using a standard-size cookie scoop onto a light metal cookie sheet lined with parchment paper. Adding parchment paper helps the cookies not stick to the bottom of the pan and distributes the heat evenly so that the bottom of the cookies doesn’t burn.
- Bake for 9-10 minutes. The cookies should be slightly golden brown. Remove and allow the cookies to sit on the pan for 5-10 minutes while the cool and set.
- Remove the cookies and allow them to fully cool before frosting.
Frosting
- To make the cream filling, combine marshmallow creme (or marshmallow fluff), powdered sugar, vanilla, and cream in a medium-sized bowl with a hand mixer. Mix until smooth.
- Scoop a spoonful of frosting on the backside of one cookie and top it with a second cookie to make a sandwich. If you rather, you could also use a piping bag to add the frosting. This recipe should make 11-12 sandwiches.
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.
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 cookie 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.
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.
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Why make browned butter oatmeal cookie pies?
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.
FAQ
What is the best way to brown butter?
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.
Can I use quick oats instead of rolled oats?
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.
How should I store these cookie pies?
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.
Can I make the frosting ahead of time?
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.
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Browned Butter Oatmeal Cookie Pie Recipe
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
- First, brown your butter. Place the unsalted butter in a medium-sized saucepan over medium heat. Allow it to melt and then boil. When your butter is done once the boiling bubbles stop making cracking and popping noises.
- Pour the hot butter over the brown sugar in a small mixing bowl. Stir and allow the hot butter to start to melt the sugar and cool down.
- Preheat your oven to 375 degrees
- Pour the butter and sugar mixture into the bowl of a standing mixer, turn the mixer on medium speed and whip until the butter is no longer warm.
- 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 the 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.
- 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
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Carli Field
These are so good!!! I was so excited to try them because I love oatmeal sandwich cookies but these were so much better than I expected. Good job!
Madison Reid
I agree! So good! You cannot go wrong with this classic!
Angela Jewell
Oh gosh! Madi has done it again! I didn’t even know I needed these cookies in my life! I absolutely DO.
I didn’t have the marshmallow cream, so I just used vanilla frosting for the inside, but I can’t wait to try it Madi‘s way because her “real deal” recipes are always better than my shortcuts.
Madison Reid
Oh, you have got to try the marshmallow cream next time!!