Soft, chewy oatmeal cookies made with brown butter and sandwiched with cinnamon cream cheese frosting. These take sandwich cookies to a whole new level.
There’s something irresistible about sandwich cookies: two cookies plus a creamy filling. That combination is an immediate win, and these oatmeal sandwich cookies deliver both texture and flavor.
Oatmeal cookies are often overlooked next to chocolate chip or sugar cookies, but these brown butter oatmeal sandwich cookies stand out. They’re chewy, richly flavored, and elevated by a spiced cream cheese frosting that turns them into a dessert you’ll reach for again and again.
What sets these apart is the brown butter and the balance of oats for texture and softness. Brown butter lends a nutty, caramel note that deepens the cookie flavor. To make it, melt butter in a heavy-bottomed saucepan over medium heat and whisk while it cooks. The butter will foam, then the milk solids will darken and give off a nutty aroma — that’s when you remove it from the heat. Take care not to burn it.
I use a mix of old-fashioned rolled oats and quick oats: rolled oats add chew and texture, while quick oats keep the cookies tender enough to sandwich. If you don’t have quick oats, pulse rolled oats in a food processor or blender for about 10 seconds to make them finer.
Chilling the dough is important — it prevents excessive spreading and preserves chewiness. I portion the dough with a 2-tablespoon scoop for uniform cookies, then chill for at least 1–2 hours. You can refrigerate the dough up to 3 days if needed.
For the filling, wait until the cookies are completely cool. I chose a cinnamon cream cheese frosting for a slightly tangy, spiced contrast to the rich brown-butter oats — together they harmonize beautifully.
Once you taste these, oatmeal cookies will feel totally refreshed. With brown butter, plenty of chew, and a creamy cinnamon-cream cheese filling, these sandwich cookies are sure to convert even the most skeptical oatmeal fan.
Brown Butter Oatmeal Sandwich Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter
- 1 cup packed brown sugar (light or dark; dark used here)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 3/4 cup flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 cup quick oats or 1 cup old-fashioned rolled oats processed 4–5 times
- 2 cups old-fashioned rolled oats
For the Cream Cheese Frosting
- 1/2 cup cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2-3 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
For the Cookies
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Melt the butter in a heavy-bottomed saucepan over medium heat. Continue whisking until it browns and releases a nutty aroma. Remove from heat and allow to cool.
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In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
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In a large bowl or stand mixer, beat the cooled brown butter with the brown and granulated sugars on medium speed until combined. Add the vanilla and eggs and mix about 30 seconds more.
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Scrape the bowl, then slowly add the flour mixture on low speed until nearly combined. Turn off the mixer, scrape the bowl, and gently fold in the oats. The dough will be thick; finish mixing by hand if needed.
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Form dough into 2-tablespoon balls (about 40 cookies). Cover with plastic wrap and chill in the refrigerator for at least 1 hour, up to 3 days.
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Preheat the oven to 350°F (175°C). Place dough balls on baking sheets lined with parchment or a silicone mat.
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Bake 8–10 minutes, until the edges are lightly browned (8 minutes worked for me). Let cool on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.
For the Filling
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In a large bowl or stand mixer, beat the cream cheese and butter on medium speed until smooth and fluffy, about 3–4 minutes. On low-medium speed, gradually add the powdered sugar, cinnamon, and vanilla until the frosting is spreadable, about the consistency of peanut butter.
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Spread about 1 1/2 tablespoons of frosting on the bottom of half the cookies, then top with the remaining cookies to form sandwiches. You should get about 20 sandwiches.
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Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition
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