Miso might be the last thing you’d expect to find in your holiday cookies but pastry chef Deanne Steffen Chinn of Big Heart Hospitality (the peeps behind Sweet Cheeks, Tiger Mama, Fool’s Errand and Orfano) doesn’t shy away from using this fermented, salty soybean paste in her creations. In these Miso Butterscotch Oatmeal Sandwich Cookies white miso lends a savory umami-ness to balance out the sweetness of brown sugar and Heath bar. And with miso’s many health benefits like its high vitamin & mineral content and beneficial bacteria, you can enjoy these cookies totally guilt-free.
Miso Butterscotch Oatmeal Sandwich Cookie
Ingredients
for the cookies
- 2 pounds butter, softened
- 4 tablespoons white miso
- 12 ounces almond butter
- 13 ounces sugar
- 15 ounces brown sugar
- 4 eggs
- 1/2 tablespoon vanilla extract
- 1 pound, 6 ounces all purpose flour
- 3/4 ounces baking powder
- 1 3/4 ounces baking soda
- 1 pound quick oats
- 8 ounces almonds, slivered
- 4 ounces heath bar crunch
- Maldon salt
- 4 tablespoons butter
- 1/2 cup brown sugar
- 1 tablespoon white miso
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, soft
- 2 1/2 ounces butter, soft
- 2 1/2 ounces confectioner sugar
- 1 teaspoon vanilla extract
- 1/2 cup miso butterscotch sauce, cooled
Directions
for the cookies
- Cream butter, miso and almond butter.
- Once creamed add sugars and whip until light in color. Scrape the bowl well.
- Add eggs and vanilla, mix well. Scrape the bowl well.
- Add all dry ingredients except the quick oats, almonds and heath bar. Once thoroughly combined add all other dry ingredients.
- Portion out 1 ounce portion balls.
- Sprinkle with Maldon salt.
- Bake 325F for 7 to 8 minutes.
- Once the cookies are cooled, spread or pipe Miso Butterscotch Cream Cheese frosting on one cookie and sandwich with another. Its all up to you on the amount of frosting in the middle.
- Melt the butter in a medium heavy-bottomed saucepan over medium heat.
- Add the brown sugar, miso, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended.
- Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract.
- Transfer the butterscotch sauce to a container to cool.
- Combine cream cheese and butter and thoroughly mix in a mixer with a paddle attachment. Scrape the bowl often to prevent lumps.
- Mix in 10 x and vanilla beating until incorporated.
- Once 10 x and vanilla are mixed in add ½ of the cooled miso butterscotch sauce to the cream cheese frosting.
