If fall had a flavor, it would be this: Browned Butter Oatmeal Cookies (Apple Pie Cookies)! They are everything cozy and comforting, Belans spice, and slow-cooked apples tucked inside oatmeal cookies. 🍂
These cookies are a combination of brown butter, oats, and warm apples — together in one cozy, soft, caramel-like cookie.
These Browned Butter Oatmeal Cookies (Apple Pie Cookies) are everything you love about fall desserts rolled into one indulgent bite: nutty, chewy, buttery, and filled with homemade apple pie filling and a homemade caramel made with roasted homemade almond butter.
This recipe was inspired by Kiley from Well Made by Kiley, but I added my own cozy twist — added to the browned butter base, Belans spice for warmth, and a salted maple caramel drizzle that ties everything together.
How to Make This Recipe (Step-by-Step)
These browned butter oatmeal cookies taste like fall wrapped in a hug 🤎
It warms our hearts to see the recipes you make from this site. We’d especially love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate it if could give it a star rating!
Browned Butter Oatmeal Cookies With Apple Pie Filling Recipe
Equipment
- Mixing Bowl
- Oven
- Cookie Sheet for baking
- Skillet
Ingredients
Brown Butter Oatmeal Cookies:
- 2 sticks unsalted butter
- 1 cup dark brown sugar tightly packed
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup quick oats or old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon Belans
- ½ teaspoon kosher salt
For The Homemade Apple Pie Filling:
- 2 tablespoon unsalted butter room temperature
- 2 apples of choice diced (I used Honeycrisp)
- ¼ cup dark brown sugar
- 2 tablespoon maple syrup
- 1 teaspoon Belans
- ½ teaspoon kosher salt
- 2 teaspoon cornstarch for slurry
- 1 tablespoon water for slurry
- 1 teaspoon vanilla extract
For The Cream Filling:
- 6 tablespoon unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon heavy whipping cream
- Easy Salted Caramel:
- ¼ cup maple syrup
- 3 tablespoon almond butter
- 2 tablespoon melted coconut oil
- ½ teaspoon kosher salt
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring often. Once it foams and turns golden brown with nutty bits at the bottom, remove from heat. Let it cool slightly.Make the Cookie Dough: Whisk together the brown butter, sugars, egg, and vanilla. Add flour, oats, baking soda, Belans, and salt. Mix until just combined.
- Bake the Cookies: Scoop dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for about 8-10 minutes (I baked mine for 8 minutes), or until the edges are golden and the centers look soft. Let cool.Make the Apple Pie Filling: Melt butter in a small pan, then add diced apples, brown sugar, maple syrup, Belans, vanilla extract, and salt. Cook until the apples soften (about 5–7 minutes). Stir in the cornstarch slurry to thicken, then remove from heat. Transfer to a bowl and let cool completely.
- Make the Cream Filling: Beat butter until creamy. Add powdered sugar, vanilla, and heavy whip cream. Whip until fluffy. Transfer to a pipping bag (if possible). Assemble the Cookies: Spoon a layer or pipe the cream filling onto one cookie (flat side), top with apple pie filling, drizzle caramel on top of apple pie filling, and sandwich with another cookie.
Notes
Tips for the Best Browned Butter Oatmeal Cookies
Don’t overbake: Remove them when the edges are set but the centers are still soft. Use fresh apples: The flavor is much brighter and more natural than canned filling. Add a pinch of extra salt on top: That sweet-salty contrast makes them irresistible.How to Store & Reheat (Without The Filling)
Store: Keep your cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze: You can freeze unfilled cookies for up to 2 months. Thaw at room temperature and fill before serving. Reheat: Pop them in the microwave for about 10–15 seconds to bring back that gooey texture.Pairing Ideas
These cookies pair beautifully with: A cup of chai latte or hot apple cider A scoop of vanilla or cinnamon ice cream A drizzle of extra caramel or maple syrup for a dessert-like experience They also make a perfect edible gift — wrap them in parchment paper and tie with twine for an elegant homemade treat. *** Calories are estimated per serving.Nutrition
Some Frequently Asked Questions You May Have
Technically yes, but it’s worth it! Browning the butter adds that nutty, toffee-like depth that makes these cookies stand out.
Yes, in a pinch. But homemade filling gives a fresher flavor and better texture.
Absolutely! Use vegan butter for the cookies and filling, and skip the heavy cream (replace with coconut cream).
Yes — bake and cool the cookies, then store in an airtight container. Assemble before serving for the best texture.
Angela Campos says
These brown butter oatmeal cookies were amazing! They were easy to prepare with the kids, and they were able to make a batch on their own. Can’t wait, take them again, love this recipe!!
Mirlene says
thank you, Angela
Catalina says
I baked these today and the nutty flavor from the butter really comes through. They’re crisp on the edges and chewy in the middle.
Mirlene says
Thank you!
Amy Dong says
These were fall in cookie form! That apple pie filling and salted maple drizzle took them over the top. Cozy, chewy, and absolutely delicious.
Mirlene says
Thank you, Amy
Terri says
I made these last night, and we were so impressed. We actually had the rest for breakfast. LOL
Mirlene says
Thank you, Terri
Maria says
These are the most delicious sandwich cookies I have ever made. Every single part of these just works so well!
Beth says
The flavor and texture the brown butter gives the cookies, and that apple filling are just amazing.
Amber says
This look absolutely delicious. I cannot wait to make this for the holiday season.
Mirlene says
Thank you, Amber