Oatmeal Cream Pies
Nostalgic Oatmeal Cream Pies – 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!
#OatmealCreamPieOatmealCreamPies #Christmas #Cookies #Desserts #BakingSoda #BrownSugar #Butter #Cinnamon #CreamCheese #EggYolk #Eggs #Flour #Ginger #GranulatedSugar #Molasses #Nutmeg #Oatmeal #PowderedSugar #VanillaExtract
Prep: 30 minutes.
Cook: 9 minutes.
Ready in: 1: hour
hour 9 minutes.
INGREDIENTS:
1: 2 1/4 cups (211g) rolled oats (not quick oats).
2: 1 3/4 cups (247g) all-purpose flour (scoop and level to measure).
3: 3/4 tsp baking soda.
4: 1/2 tsp salt.
5: 1 tsp ground cinnamon.
6: 1/4 tsp ground nutmeg (preferably fresh grated).
7: 1/4 tsp ground ginger (optional).
8: 1 cup unsalted butter, at room temperature.
9: 1/2 cup granulated sugar.
10: 1/3 cup (packed) light brown sugar.
11: 2 Tbsp molasses.
12: 1 large egg.
13: 1 large egg yolk.
14: 1 tsp vanilla extract.
15: 8 Tbsp unsalted butter, at room temperature.
16: 2 oz. cream cheese, near room temperature.
17: 2 1/4 cups powdered sugar.
18: 1 tsp vanilla extract.
INSTRUCTIONS:
1: Preheat oven to 350 degrees. Line 18 by 13-inch baking sheets with parchment paper.
2: In a mixing bowl whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and ginger (if using) for 30 seconds. Set aside.
3: 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.
4: Blend in molasses, scrape down bowl. Mix in egg, then blend in egg yolk and vanilla extract, scrape down bowl.
5: Pour in flour mixture and mix until combined. Scrape bowl and fold batter a few times to ensure everything is evenly incorporated.
6: 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.
7: Bake one sheet at a time until cookies are setting on edges but slightly under-baked in center, about 9 minutes.
8: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat baking process with remaining cookies.
9: 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.
10: Add powdered sugar and vanilla extract and whip on high speed for about 2 to 3 minutes until light and fluffy.
11: 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.
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