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 sharing, these homemade treats combine cinnamon-spiced oats with a luscious frosting for an irresistible dessert.
Ingredients
Scale
For the 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
For the 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. Set aside for easy cookie transfer and cleanup.
- Make the cookie dough: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy and smooth. Add the eggs and vanilla extract, beating until just combined. Gradually mix in the all-purpose flour, baking soda, cinnamon, and salt until just combined. Fold in the oats gently to avoid overmixing.
- Form and bake cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing each at least 2 inches apart to prevent spreading together. You will have approximately 32 cookies to make 16 pies. Bake in the preheated oven for 10 to 12 minutes, ensuring not to overbake. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the cream cheese filling: Using an electric hand mixer, beat the softened cream cheese until creamy and smooth. Add the heavy cream and vanilla extract, mixing until incorporated. Gradually add the powdered sugar, one cup at a time, mixing until the frosting 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 about 2 tablespoons of filling onto the bottom side of one cookie. Gently sandwich it with another cookie on top, pressing slightly to spread the filling to the edges. Repeat this for all cookies to make 16 pies. Serve immediately or store for later enjoyment.
Notes
- Do not overbake the cookies; they should be soft for the best texture in the cream pies.
- Use either quick or old-fashioned oats depending on your preferred chewiness.
- If you prefer a firmer filling, chill the assembled pies for about 30 minutes before serving.
- Store finished oatmeal cream pies in an airtight container in the refrigerator for up to 4 days.
- For a dairy-free alternative, substitute cream cheese and butter with vegan alternatives and use a non-dairy milk for the filling.
