Oatmeal Cream Pies (Printable Version)
Tender oatmeal cookies paired with sweet, smooth cream cheese filling. A nostalgic dessert that'll outshine their store-bought version.
# What You'll Need:
01 -
211g (2 1/4 cups) rolled oats.
02 -
247g (1 3/4 cups) plain flour.
03 -
3/4 tsp baking soda.
04 -
1/2 tsp sea salt.
05 -
1 tsp cinnamon powder.
06 -
1/4 tsp nutmeg powder.
07 -
1/4 tsp ground ginger, optional.
08 -
1 cup softened unsalted butter.
09 -
1/2 cup white sugar.
10 -
1/3 cup packed light brown sugar.
11 -
2 tbsp molasses.
12 -
1 egg, large size.
13 -
1 egg yolk, large size.
14 -
1 tsp vanilla essence.
15 -
8 tbsp room-temp unsalted butter (for filling).
16 -
2 ounces softened cream cheese (for filling).
17 -
2 1/4 cups powdered sugar (for filling).
18 -
1 tsp vanilla essence (for filling).
# Steps to Follow:
01 -
Turn your oven on to 350°F. Cover your baking sheets with parchment paper.
02 -
Stir together oats, flour, spices, baking soda, and salt in a bowl.
03 -
Beat 1 cup of butter and both sugars until soft and fluffy. Stir in molasses.
04 -
Blend in the whole egg first, then add the yolk and vanilla.
05 -
Gradually fold the dry mix into the wet ingredients till everything's mixed.
06 -
Measure 1 1/2 tbsp-sized dough portions. Place on trays and flatten gently.
07 -
Bake a tray at a time for about 9 minutes. The edges should firm up. Cool on trays first, then on racks.
08 -
Blend cream cheese and butter until creamy. Add powdered sugar and vanilla, then whip for 2-3 minutes until airy.
09 -
Spread filling between cookies once they're cool. Keep finished cookies in the fridge.
# Additional Notes:
01 -
Opt for rolled oats, not the instant kind.
02 -
Take them out of the fridge to warm up before eating.