First, melt 6 tbsp of unsalted butter in a small pan over medium heat on the stove. Cook the butter until it turns a nice amber-brown color and then quickly remove from the heat. Pour it into a heat-proof bowl and place it in the freezer for 10 minutes.

Preheat the oven to 350° and line a baking sheet with parchment paper.

In a separate bowl, combine the 1 1/4 cups all purpose flour, tsp of salt, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp cinnamon, 1/4 tsp nutmeg 1/3 cup cranberries, and 1/3 cup roughly chopped pecans. Stir to combine everything.

In your Kitchenaid mixer fitted with the paddle attachment, add the 6 tbsp of unsalted brown butter that was chilling in the freezer, 2 tbsp of shortening, and whip. Then add the 1/2 cup of granulated sugar, 1/3 cup of brown sugar, and mix until combined. Finally, add the two eggs, 1/2 tsp of vanilla, and run the mixer on medium-high speed until the batter is light yellow and fluffy. You may have to stop and scrape the bottom and sides to get all the sugar and butter to fully combine.

Next, pour in the 1 1/2 cups of oats and mix. Then add the rest of the dry ingredients and mix until thoroughly combined.

Scoop out two tbsp of cookie dough, roll around in your hand to create a ball and place it on the baking sheet. Continue until all the cookie dough has been used, make sure to leave 1" of space between cookies for them to spread as they bake. You may need to bake the cookies in two batches, this amount of dough should produce 16 cookies.

Bake at 350° for 10-12 minutes, or just until the edges of the cookie are brown and the tops are slightly brown. The middle of the cookie should not look wet still. Once they're done, remove them from the oven and cool them completely on a a cooling rack.

In your Kitchenaid mixer fitted with the whisk attachment, add 6 tbsp of room temperature unsalted butter, 1/2 tsp of vanilla, and 1/2 tbsp of heavy whipping cream. Mix until ingredients are combined. Then add the 3/4 cup of powdered sugar. Start mixing on low and increase speed as the sugar is whipped in. Whip on medium-high speed for 3 minutes or until the cream filling is light and fluffy.

Scoop the filling into a piping bag fitted with a large star tip or into a Ziplock bag and cut the tip off to make a round piping tip. Pair up the cookies to make 8 sandwiches. Pipe a circle of frosting on one side of the pair, match them up and set them to the side. Continue until every pair of cookies has become a delicious Cranberry Pecan Oatmeal Cream Pie!

Enjoy!