Brown butter banana oatmeal cream pies

12 mins
Serves 10
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Directions

  1. 1In a large bowl, combine the cooled brown butter and sugar.
  2. 2In a large bowl, combine the cooled brown butter and sugar.
  3. 3In a large bowl, combine the cooled brown butter and sugar.
  4. 4Add the eggs, mashed bananas and vanilla extract, mixing until fully incorporated.
  5. 5Add the eggs, mashed bananas and vanilla extract, mixing until fully incorporated.
  6. 6Add the eggs, mashed bananas and vanilla extract, mixing until fully incorporated.
  7. 7To the wet mixture add the flour, oats, baking powder, baking soda, salt and cinnamon.
  8. 8To the wet mixture add the flour, oats, baking powder, baking soda, salt and cinnamon.
  9. 9To the wet mixture add the flour, oats, baking powder, baking soda, salt and cinnamon.
  10. 10Mix on low speed until just combined.
  11. 11Mix on low speed until just combined.
  12. 12Mix on low speed until just combined.
  13. 13Scoop the dough onto a lined baking sheet, spacing cookies about 2-3 inches apart.
  14. 14Scoop the dough onto a lined baking sheet, spacing cookies about 2-3 inches apart.
  15. 15Scoop the dough onto a lined baking sheet, spacing cookies about 2-3 inches apart.
  16. 16Bake at 350°F for 12-13 minutes.
  17. 17Bake at 350°F for 12-13 minutes.
  18. 18Bake at 350°F for 12-13 minutes.
  19. 19As soon as they come out of the oven, use a round cookie cutter to gently shape them, then allow them to cool completely.
  20. 20As soon as they come out of the oven, use a round cookie cutter to gently shape them, then allow them to cool completely.
  21. 21As soon as they come out of the oven, use a round cookie cutter to gently shape them, then allow them to cool completely.
  22. 22While the cookies cool prepare the vanilla butter cream then transfer to a piping bag.
  23. 23While the cookies cool prepare the vanilla butter cream then transfer to a piping bag.
  24. 24While the cookies cool prepare the vanilla butter cream then transfer to a piping bag.
  25. 25Pipe the filling onto half of the cookies, then top with the remaining cookies to create sandwiches and enjoy!
  26. 26Pipe the filling onto half of the cookies, then top with the remaining cookies to create sandwiches and enjoy!
  27. 27Pipe the filling onto half of the cookies, then top with the remaining cookies to create sandwiches and enjoy!

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 2 egg
  • 2 egg
  • 2 egg
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 1 tbsp vanilla bean paste
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2.5 cups all purpose flour
  • 2 cups quick rolled oats
  • 2 cups quick rolled oats
  • 2 cups quick rolled oats
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 cup mashed bananas
  • 1 cup mashed bananas
  • 1 cup mashed bananas
  • 0.75 cup unsalted butter; softened
  • 0.75 cup unsalted butter; softened
  • 0.75 cup unsalted butter; softened
  • 1.5 cup powdered sugar
  • 1.5 cup powdered sugar
  • 1.5 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla bean paste
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 1 tbsp heavy cream
  • 1 tbsp heavy cream
  • 1 tbsp heavy cream

Equipment

large bowllined baking sheetround cookie cutterpiping bag

Tips

  • As soon as the cookies come out of the oven, use a round cookie cutter to gently shape them.
Brown butter banana oatmeal cream pies | Clip Recipe