When I was young, I loved the store-bought oatmeal cream pies, my mom would buy a box and between me and my sibling we would devourer all of those little cream filled bits of joy before the week was out.
I really wanted to recreate this bit of my childhood with Sofia, so I decided to try to make a batch of homemade oatmeal cream pies. They did not turnout like the boxed version, but Sofia and her friend's said it was why better! I had an older recipe for oatmeal cookies I wanted to try for these. When I made this recipe in the past my cookies came out fluffy as well as chewy. That was not the case here. The recipe called for flour salt, baking soda, cinnamon, butter, light brown sugar and granulated sugar. Of course, butter and eggs. For this recipe I browned the butter thinking it would give these cookies a slightly different flavor. I also did a brown butter cream filling. I mixed my dry ingredients together and then of course blended the sugars together with the cooled brown butter, eggs and a dash of vanilla extract. I let this sit in the fridge, to firm up and baked. This did not come out as I expected. The cookies spread and did not fluff up. I am not sure what I wrong? Looking back, I might have added to much baking soda or may there was not enough flour to the recipe. Could browning the butter be the issues? The cream filling was a simple cream cheese filling, I did use soft brown butter and I added a dash of cardamon to the mixture. It tasted amazing! This was a chewy cookie not sandy. This did sandwich together well I am just not sure what was the cause of this cookie going flat. I will try again to bake this; I am always open to suggestions on what to try and not try.
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