Irresistible Oatmeal Cream Pie Cookies Recipe to Try Now

Oatmeal cream pie cookies are like the warm embrace of a childhood memory, with soft, chewy oats mingling with creamy filling that could make even a cookie monster swoon. Imagine sinking your teeth into two luscious, spiced oatmeal cookies, sandwiched around a dreamy, sweet filling that tastes like a hug from Grandma on a rainy day.

These cookies are perfect for any occasion, whether you’re hosting a casual gathering or just trying to impress your coworkers with your baking prowess. They carry the nostalgia of school lunches and snack time, promising an amazing flavor experience that’ll have everyone coming back for seconds.

Every time I whip up these oatmeal cream pie cookies, my family dives in like it’s their last meal on Earth—it’s pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Old-Fashioned Oats: Choose old-fashioned oats for chewy texture; quick oats can turn mushy.

• All-Purpose Flour: Use standard all-purpose flour for structure; no fancy flours needed here.

• Baking Soda: A must for rise; ensure it’s fresh for best results.

• Cinnamon: Adds warmth and spice; adjust to your taste if you want extra zing.

• Brown Sugar: Provides moisture and rich flavor; don’t skip it for that caramel-like goodness.

• Granulated Sugar: Balances sweetness; use in combination with brown sugar.

• Butter: Make sure it’s softened to room temperature for easy mixing.

• Vanilla Extract: Quality matters! Pure vanilla extract adds depth of flavor.

• Eggs: These bind everything together; use large eggs for consistency.

• Cream Cheese: For the filling, choose block cream cheese for smoothness when mixed.

• Powdered Sugar: Sweetens the filling easily; sift it to avoid lumps.

• Milk: A splash helps achieve the perfect consistency in the filling; adjust as needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup later.

Create the Cookie Dough: In a large bowl, beat together softened butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time and mix well before incorporating vanilla.

Add Dry Ingredients: Gradually add flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined—don’t overdo it!

Stir in Oats: Fold in old-fashioned oats gently until evenly distributed throughout the dough. It should be thick and slightly sticky.

Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until edges are golden but centers remain soft.

Prepare the Cream Filling: While cookies cool, beat softened cream cheese with powdered sugar and milk until smooth and creamy. Adjust sweetness as desired by adding more powdered sugar if needed.

Assemble Your Cookies: Once cooled completely, spread or pipe cream filling between two cookies to create delicious sandwiches. Serve immediately or store in an airtight container.

Enjoy your delightful oatmeal cream pie cookies! Each bite will take you back to those cherished moments of joy.

Perfecting the Cooking Process

Start by mixing your dry ingredients before creaming the butter and sugars. This ensures even distribution of flavors and textures in your oatmeal cream pie cookies.

Add Your Touch

Feel free to swap in chocolate chips or dried fruits for a twist on classic flavors. Personalizing these cookies makes them uniquely yours!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm, simply pop them in the microwave for 10 seconds.

Creating these delicious oatmeal cream pie cookies reminds me of family gatherings where everyone eagerly anticipated dessert’s arrival. The joy on their faces was priceless!

FAQ

Can I use quick oats instead of rolled oats?

Quick oats may change the cookie’s texture, making them less chewy.

How can I make my cookies softer?

Try underbaking slightly; they will firm up as they cool.

What’s the best way to freeze these cookies?

Wrap individual cookies tightly in plastic wrap and place them in a freezer bag.

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Oatmeal Cream Pie Cookies

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Indulge in the nostalgic flavors of oatmeal cream pie cookies. These delightful treats feature soft, chewy oatmeal cookies filled with a luscious cream filling that will transport you back to your childhood. Perfect for gatherings or an afternoon snack, they promise a delightful bite every time. Easy to make and loaded with flavor, these cookies are sure to impress family and friends alike.

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 2 tsp vanilla extract
• 1 large egg
• 8 oz cream cheese, softened (for filling)
• 2 cups powdered sugar (for filling)
• 2 tbsp milk (for filling)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, beat together softened butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, mixing well.
3. Gradually incorporate flour, baking soda, cinnamon, and salt into the wet mixture until just combined. Gently fold in oats.
4. Drop dough onto the prepared baking sheets about 2 inches apart and bake for 10-12 minutes until edges are golden but centers remain soft.
5. While cookies cool, mix cream cheese with powdered sugar and milk until smooth for the filling. Adjust sweetness if desired.
6. Once cooled completely, spread or pipe cream filling between two cookies to create sandwiches.

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 16g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg