Get ready to elevate your baking game with these mind-blowing Brown Butter Oatmeal Sandwich Cookies with Chocolate Ganache - a dessert that's about to become your new obsession! Imagine biting into a perfectly crisp, nutty oatmeal cookie with a rich, silky chocolate ganache center that will make your taste buds dance with pure joy. These aren't just cookies; they're a gourmet experience that transforms an ordinary treat into an extraordinary culinary masterpiece that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 sandwich cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
- Prepare the cookie dough: In a large mixing bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat with an electric mixer until well combined and slightly fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- Chill the dough: Cover the bowl and refrigerate for 30 minutes to firm up the dough and enhance flavor.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of chilled dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 12-15 minutes, until edges are golden brown and centers are set. Allow cookies to cool completely on baking sheets.
- Prepare chocolate ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a heat-proof bowl.
- Let chocolate and cream sit for 2-3 minutes, then whisk until smooth and glossy. Allow ganache to cool and thicken for about 15 minutes.
- Assemble sandwich cookies: Spread a layer of cooled ganache on the flat side of one cookie, then sandwich with another cookie.
- Let assembled cookies sit at room temperature for ganache to set completely, about 30 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Brown Butter Magic: Take your time when browning butter - the nutty aroma is key to developing deep, complex flavor. Watch it carefully to prevent burning.
- Chill for Success: Don't skip the dough chilling step! This helps prevent spreading and allows flavors to develop, ensuring perfectly shaped cookies.
- Ganache Technique: Let the ganache cool and thicken to the right consistency before assembling - it should be spreadable but not runny.
- Uniform Cookies: Use a cookie scoop or tablespoon to ensure evenly sized cookies that will sandwich perfectly.
- Storage Tip: These cookies actually taste better the next day as the flavors continue to meld, so don't be afraid to make them in advance!
- Temperature Matters: Allow ingredients like butter and eggs to come to room temperature before mixing for the smoothest dough possible.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 85mg
