Soft and Chewy High Altitude Oatmeal Cream Pies

Soft and Chewy High Altitude Oatmeal Cream Pies

from curlygirlkitchen.com
95 min
10 servings

Soft and chewy brown butter oatmeal cookies, filled with fluffy vanilla buttercream.

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup granulated sugar
  • 2/3 cup dark brown sugar, (lightly packed)
  • 2 tsp molasses, ("original", not blackstrap)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour, (spooned and leveled)
  • 2 cups old-fashioned oats
  • 2 tsp coarse Kosher salt ((if using table salt, use half the amount))
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup unsalted butter, (softened to room temperature)
  • 2 cups powdered sugar
  • 1 1/2 tsp meringue powder
  • 1 tsp vanilla extract

Directions

  1. 1

    In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally. When the butter starts to foam, and nutty golden brown solids have formed at the bottom of the pan, the butter is done. Scrape the browned butter, including all the browned bits, into a mixing bowl. Let cool at room temperature for 30 minutes.

  2. 2

    Use an electric mixer to beat all the ingredients together until light and fluffy.