Description
Delicious and nostalgic Oatmeal Cream Pies featuring soft, cinnamon-spiced oatmeal cookies sandwiched around a creamy, sweet cream cheese filling. These 16 delightful pies are perfect for dessert or a special treat, combining hearty oats with a smooth, luscious filling that melts in your mouth.
Ingredients
Scale
Cookies
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 cups quick or old-fashioned oats
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- 2 Tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and set them aside.
- Make Cookie Dough: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy and well combined. Add the eggs and vanilla extract, beating until just combined. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the oats evenly throughout the dough.
- Scoop and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each at least 2 inches apart to allow for spreading. You should have about 32 cookies, enough to assemble 16 cream pies. Bake in the preheated oven for 10 to 12 minutes, ensuring you do not overbake to keep the cookies soft. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Filling: Using an electric hand mixer, beat the softened cream cheese until smooth and creamy. Add the heavy cream (or whole milk) and vanilla extract, mixing well. Gradually add the powdered sugar, about one cup at a time, beating continuously until the filling is creamy, smooth, and lump-free.
- Assemble the Oatmeal Cream Pies: Spoon the cream cheese filling into a large zip-lock bag and snip off one corner to create a piping bag. Pipe approximately 2 tablespoons of filling onto the bottom side of one cookie. Sandwich with a second cookie and gently press to spread the filling to the edges. Repeat this process with the remaining cookies and filling. Serve immediately and enjoy these classic treats!
Notes
- Do not overbake the cookies; they should remain soft for the best texture.
- You can substitute whole milk for heavy cream in the filling if desired.
- Store assembled pies in an airtight container in the refrigerator to keep the filling fresh.
- Use parchment paper to ensure easy cleanup and prevent cookies from sticking.
- For a dairy-free version, consider using vegan butter and cream cheese alternatives.
