Ingredients

• ¾ cup unsalted Butter, softened (170 g)
• 1 cup Light Brown Sugar (200 g)
• ½ cup Granulated Sugar (10 g)
• 1¾ cups Organic Unbleached White All-Purpose Flour (240 g)
• 2 cups Old Fashioned Rolled Oats (190 g)
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 Eggs, room temperature
• 1 tsp Vanilla Extract
• ½ cup Natural Sprinkles, plus more for decorating (80 g)

• ¾ cup unsalted Butter (170 g)
• 2 cups Powdered Sugar (226 g)
• ½ tsp Salt
• 1 tsp Vanilla Extract
• 1 Tbsp Milk or Cream

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, 5–7 minutes. Scrape down the sides and bottom of the bowl as needed.

2. In a medium bowl, whisk together flour, oats, baking soda and salt.

3. Add eggs to the butter mixture one at a time, mixing until fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed. Add vanilla extract and mix to combine.

4. Add dry ingredients and mix on low speed until just combined. Scrape down the sides and bottom of the bowl as needed.

5. Add sprinkles and mix until evenly distributed throughout the dough.

6. Transfer dough to a container, cover the surface with plastic wrap and refrigerate for about 30 minutes.

7. Preheat oven to 350°F. Line baking sheets with parchment paper.

8. Using a 1 tablespoon scoop, portion chilled dough and roll each portion into a ball. Place on prepared baking sheets, spacing cookies about 2 inches apart.

9. Bake for 8–10 minutes, or until the edges are just beginning to turn golden. It’s better to slightly underbake these cookies than overbake them.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.

1. Place butter in a small saucepan and cook over medium-high heat, whisking occasionally, until butter smells nutty and the milk solids turn amber in color.

2. Remove from heat and immediately transfer brown butter to a heatproof bowl

3. Let brown butter cool until it is opaque and thick, with a consistency similar to softened butter. Stir occasionally as it cools to help distribute the browned milk solids evenly.

4. Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat cooled brown butter, powdered sugar, salt and vanilla extract until light and fluffy.

5. Add milk or cream and beat until smooth and fully incorporated.

1. Pair cooled cookies by size.

2. Scoop about 1 tablespoon of frosting onto the flat side of half the cookies.

3. Top with remaining cookies, flat sides down, and gently press together until the frosting almost reaches the edges.

4. If desired, place a few tablespoons of sprinkles in a shallow dish. Roll the exposed frosting edges in the sprinkles, gently pressing them into the frosting so they adhere.

5. Store assembled cookies in an airtight container.

1. Cookie dough can be scooped and frozen, then consolidated into a resealable bag or container for up to 1 month. Bake directly from frozen, adding about 1 minute to the bake time.

2. Brown butter for the frosting can be made up to 4 days ahead and stored at room temperature. Frosting can be made 1 day in advance and re-whipped before assembly.

3. If your kitchen is warm, place assembled cookie sandwiches in the refrigerator for 10–20 minutes to help the frosting set.

4. Cookies will keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.