#Oatmeal cream pie cheesecake full
#Oatmeal cream pie cheesecake plus

The cookies will be just set around the edges, with a light golden color, and a gooey center. Place the chilled dough balls 3 inches apart on the baking sheet, and bake for exactly 8 minutes.Line a large baking sheet with parchment paper. Preheat the oven to 350 F, and position the oven rack in the center of the oven.Chill the dough balls in the refrigerator for 20 minutes.Divide the dough into 20 portions (use a scant ice cream scoop/cupcake scoop to measure the portions).Add the dry ingredients to the wet and mix until all the dry bits are incorporated. Separately, combine the flour, oats, salt, baking soda and spices.Beat in the eggs and vanilla until the mixture is smooth and ribbony.You can use either a stand mixer, hand-held mixer or mix the dough by hand. Add the granulated sugar, brown sugar and molasses to the butter, and mix until well combined.Let cool at room temperature for 30 minutes. Scrape the browned butter, including all the browned bits, into a mixing bowl.When the butter starts to foam, and nutty golden brown solids have formed at the bottom of the pan, the butter is done. Continue to cook the butter, swirling the pan occasionally. In a saucepan, melt the butter over medium heat.It improves the texture and gives buttercream more stability.

If you don’t have meringue powder, you can leave it out, but I always add it to buttercream. Unsalted butter gives the filling richness, flavor, and a creamy texture. A combination of cinnamon, cloves, ginger and nutmeg adds a spicy warmth that’s wonderful in these cookies. Gives the cookies a little lift so they aren’t thin and flat. Coarse Kosher salt balances the sweetness and enhances the flavor of the browned butter. I use old-fashioned (rolled) oats, but you can also use quick oats. The oats add a wholesome, hearty texture. All-purpose flour gives the cookies structure and strength so they don’t spread out too much. Add structure and bind the cookie dough together. Just a couple teaspoons of molasses adds a deeper flavor that complements the heartiness of the oats and the warm spices. A combination of white granulated sugar and dark brown sugar adds sweetness, moisture and depth of flavor. By browning the butter first, you’ll be bringing out the most incredible, nutty rich flavor in the butter, that’s just wonderful in these oatmeal cream pies. I use unsalted butter, but if you use salted, you can reduce some of the salt in the recipe.

#Oatmeal cream pie cheesecake full

See the recipe card at the end of the post for the full ingredients list and instructions. There are so many great textures and flavors in these cookies, with the soft and chewy oatmeal cookies, brown butter, molasses and spices, and the sweet, creamy vanilla buttercream.

#Oatmeal cream pie cheesecake plus

With a sandwich cookie, you get two cookies for the price of one, plus frosting! What could be better? It’s great in savory dishes, too, like a simple pasta with brown butter and Parmesan cheese. It adds a rich nuttiness that’s just wonderful in cookies, cakes and frostings. Browning butter is a quick and simple process of cooking butter on the stove, until the milk solids turn a nutty, golden brown and the butter is incredibly fragrant. If you’ve never baked with brown butter, you’re in for a treat. Why You’ll Love These Cookiesīrown Butter.

All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love these cranberry almond oatmeal cookies, chocolate chip oatmeal cookie bars, and rhubarb oatmeal bars. Then I filled them with fluffy vanilla buttercream for the most addictive sandwich cookie you’ve ever tasted! If you’ve always had a thing for those packaged oatmeal cream pies, you’ll love this homemade version of these delicious high altitude oatmeal sandwich cookies! This recipe starts with soft and chewy oatmeal cookies, made with browned butter and a blend of warm spices and vanilla.