Oatmeal Cream Pies
A nostalgic treat made up of two chewy, buttery oatmeal cookies sandwiching a sweet, rich and creamy filling. A childhood favorite that's a hundred times better than store bought!
Servings: 15 sandwich cookies
Ingredients
Cookies
- 2 1/4 cups (211g) rolled oats (not quick oats)
- 1 3/4 cups (247g) all-purpose flour (scoop and level to measure)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground ginger (optional)
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup (packed) light brown sugar
- 2 Tbsp molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Frosting
- 8 Tbsp unsalted butter, at room temperature
- 2 oz. cream cheese, near room temperature
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Cookies
- Preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
- In a mixing bowl whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and ginger (if using) for 30 seconds. Set aside.
- In a large mixing bowl using an electric hand mixer (or in stand mixer fitted with the paddle attachment) cream together 1 cup butter, the granulated sugar and brown sugar for a few minutes until slightly pale and fluffy.
- Blend in molasses, scrape down bowl. Mix in egg, then blend in egg yolk and vanilla extract, scrape down bowl.
- Pour in flour mixture and mix until combined. Scrape bowl and fold batter a few times to ensure everything is evenly incorporated.
- Scoop dough out 1 1/2 Tbsp at a time (using a #40 scoop works well, if you don't use a scoop then shape into balls). Drop 12 spaced evenly apart onto parchment lined baking sheets and flatten slightly.
- Bake one sheet at a time until cookies are setting on edges but slightly under-baked in center, about 9 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat baking process with remaining cookies.
For the Cream Filling
- In a mixing bowl using an electric hand mixer (or use an electric stand mixer), cream together 8 Tbsp unsalted butter and cream cheese until blended and smooth.
- Add powdered sugar and vanilla extract and whip on high speed for about 2 to 3 minutes until light and fluffy.
- Spread or pipe filling between two sandwiches cookies each. Store cookies an airtight container in the fridge once filling is added and bring to room temperature before serving.