Oatmeal Cream Pies (Print)
Chewy cookies with vanilla filling sandwiched between. These crowd-favorite oatmeal pies are soft, comforting, and homemade.
# Ingredients:
01 -
211g (2 1/4 cups) old-fashioned oats.
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247g (1 3/4 cups) plain flour.
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3/4 tsp baking soda.
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1/2 tsp fine salt.
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1 tsp ground cinnamon.
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1/4 tsp nutmeg powder.
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1/4 tsp optional ground ginger.
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1 cup (2 sticks) soft unsalted butter.
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1/2 cup white sugar.
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1/3 cup packed light brown sugar.
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2 tbsp molasses.
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1 large egg.
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1 egg yolk (large).
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1 tsp vanilla flavoring.
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8 tbsp soft unsalted butter (filling).
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2 oz softened cream cheese (filling).
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2 1/4 cups powdered sugar (filling).
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1 tsp vanilla flavor (filling).
# Steps:
01 -
Set your oven to 350°F and use parchment paper to cover the baking trays.
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Combine oats, flour, baking soda, salt, cinnamon, and other spices in a bowl.
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Beat one cup of butter and both sugars until airy. Stir in molasses.
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Mix in the egg first, followed by the yolk and vanilla.
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Gradually blend the dry ingredients into the wet mix until smooth.
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Drop 1 1/2 tablespoon-sized scoops on lined trays, spaced apart, and flatten each slightly.
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Bake one tray at a time for about 9 minutes, leaving the cookies slightly soft at the edges. Let them cool on the tray first, then move to a wire rack.
08 -
Whip the cream cheese and butter together until creamy. Add powdered sugar and vanilla, then beat a couple more minutes until fluffy.
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Use the filling to sandwich cooled cookies. Keep finished sandwiches in the fridge for storage.
# Notes:
01 -
Stick with rolled oats. No instant oats here.
02 -
Let these warm up a bit at room temp before eating.