A springy spin on a classic oatmeal cream pie. The cookies are soft and chewy, vanilla-scented and cinnamon-spiced, with a whisper of burnt honey in place of molasses. The honey brings a deeper sweetness — sticky, caramelized, just shy of bitter. They’re filled with a chamomile-infused buttercream, lightly floral and perfectly sweet, the chamomile soft and calming, a quiet note against the oats and spice.
Bakers Notes
This recipe comes together easily when the burnt honey and chamomile butter are prepared ahead of time. Once those are ready, the rest of the bake moves quickly.
The chamomile-infused butter will leave you with a little extra, as the flowers absorb some of the fat during infusion. Any remaining butter is lovely in shortbread cookies, madeleines, or a simple pound cake.
Burnt Honey
Burnt honey is honey cooked until toasty and golden, then finished with a splash of water to stop the cooking. The flavor deepens as it cooks — caramelized, lightly bitter, with the floral sweetness of honey still present. It keeps well in the pantry for months.
I like using burnt honey in cookies, madeleines, and buttercream. It pairs naturally with spring fruits and flowers — strawberries, rhubarb, chamomile, lavender — and stirred into cream, it’s a beautiful topping for cakes and simple loaves.
Ingredients
Flour. The base of the dough. Hayden Flour Mills All-Purpose Sonora is my go-to for its softness and flavor.
Oats. Both old-fashioned rolled oats and quick oats work well. Rolled oats give a softer, chewier cookie, while quick oats bake up a bit firmer and spread less. I usually reach for whole oats, but either is fine.
Cinnamon. Warm and familiar, it carries gently through the cookies.
Sugar. A mix of granulated and brown sugar. Brown sugar adds moisture and depth; granulated sugar keeps the sweetness clean.
Burnt honey. Adds depth and a caramelized sweetness with soft floral notes.
Eggs. Bind the dough and keep the cookies tender.
Vanilla. Soft and creamy. I use double-strength vanilla in most of my baking.
Burnt Honey Oatmeal Cream Pie
Ingredients
Burnt Honey
1 cup honey
2 tbsp water
Burnt Honey Oatmeal Cream Pies
1 1/4 cup (150) all purpose flour
2/3 cup (70 grams) old fashioned rolled oats
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 teaspoon salt
3/4 cup (165 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 tablespoon burnt honey
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
Chamomile butter
1 cup (227g) unsalted butter
2 tbsp dried chamomile or 4-6 tea bags
Chamomile Buttercream
1/2 cup (115g) chamomile infused butter
2 cups (240g) powdered sugar
1 tsp vanilla
Salt
2-3 tablespoons heavy cream
Instructions
Burnt Honey
- Add the honey to a saucepan.Bring to a simmer, stirring often, cook for 5-6 minutes until the honey is golden and smells toasty, remove from the heat and mix in the water. Allow to cool and store in a jar. This will keep for months.
Oatmeal Cookies
- Preheat the oven to 350.
- In a bowl combine the flour, oats, baking soda, cinnamon and salt.
- In the bowl of a stand mixer combine the butter, sugars, and burnt honey. Mix on medium to high speed until light and fluffy, 4-5 minutes
- Add the egg, egg yolk and vanilla, mix until combined.
- With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart. Don’t overcrowd the sheet as the cookies will spread.
- Bake one sheet at a time for 9-10 minutes until the cookie edges are set and the centers puff up but still appear slightly underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to continue to cool.
Make the Chamomile Butter
- Melt the butter in a saucepan and then add the chamomile and stir. Remove from the heat and cover, allowing the butter to steep for a half an hour. Strain the butter and discard the chamomile. Transfer to the fridge or allow to sit out at room temp until just solidified.
To make the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar for 2 minutes. Add the cream, vanilla and salt and continue mixing until light and fluffy, about a minute.
To Assemble—Spread the filling on the bottom of half of the cookies. Top with another cookie and lightly press them together.
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