Description
Delight in these classic Oatmeal Cream Pies featuring soft, chewy oatmeal cookies sandwiched with a rich and creamy vanilla cream cheese filling. Perfect for an indulgent snack or dessert, these pies combine the comforting flavors of cinnamon-spiced oats and smooth frosting in a nostalgic treat.
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 and Prepare Baking Sheets: Preheat your oven to 350° F (175° C) and line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Make the Cookie Dough: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy and smooth. Add the eggs and vanilla extract, mixing just until 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 ingredients and mix until just combined. Stir in the oats thoroughly to form the dough.
- Shape and Bake Cookies: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing each cookie at least 2 inches apart to allow spreading. You should have enough dough for 32 cookies. Bake for 10 to 12 minutes, being careful not to overbake, as you want them soft and chewy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Filling: Using an electric hand mixer, beat the softened cream cheese until smooth and creamy. Add the heavy cream or milk and vanilla extract, mixing to combine. Gradually add the powdered sugar, one cup at a time, beating until the frosting becomes 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 flat side of one cookie. Top with another cookie, gently pressing to spread the filling to the edges. Repeat with remaining cookies and filling to make 16 cream pies. Serve immediately or refrigerate until ready to enjoy.
Notes
- Do not overbake the cookies; they should remain soft and chewy for the best texture.
- You can use quick oats or old-fashioned oats based on your texture preference; old-fashioned oats give chewier cookies.
- For a dairy-free option, substitute cream cheese and heavy cream with dairy-free alternatives.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- Allow cookies to cool completely before assembling to prevent the filling from melting.
