Irresistible Oatmeal Cream Pie Cookies Recipe to Try Now

Oatmeal cream pie cookies are like a warm hug on a chilly day, with their chewy texture and sweet cream filling that just screams comfort. Imagine sinking your teeth into a soft cookie, the oats providing a hearty bite while the cream bursts with sweetness—it’s a culinary love story worth telling.

This delightful treat has a nostalgic charm that brings back memories of childhood lunches and schoolyard swaps. Perfect for any occasion, whether you’re reminiscing at a family gathering or just indulging yourself on a cozy evening, these cookies promise an unforgettable flavor experience that will leave you smiling.

I remember the first time I made oatmeal cream pie cookies for my friends. Their delighted faces and requests for seconds turned me into the unofficial cookie queen of our group.

Essential Ingredients

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

• Old-Fashioned Oats: Opt for old-fashioned oats for that classic chewy texture; quick oats won’t give you the same satisfaction.

• All-Purpose Flour: This is your base; feel free to substitute half with whole wheat flour for added nutrition.

• Unsalted Butter: Use softened butter for easy mixing; it enhances the flavor without adding salt.

• Brown Sugar: Dark brown sugar adds moisture and depth; light brown sugar works too if that’s what you have.

• Granulated Sugar: A mix of sugars ensures the perfect balance between chewy and sweet.

• Eggs: Use large eggs to bind everything together perfectly.

• Baking Soda: This helps your cookies rise, creating that desirable soft texture.

• Salt: Just a pinch enhances all the flavors wonderfully.

• Vanilla Extract: Pure vanilla extract elevates the taste, making your cookies even more irresistible.

• Cream Cheese: For the filling, use softened cream cheese for a rich and smooth texture.

• Powdered Sugar: This creates a sweet balance in your filling—no one likes gritty frosting!

• More Vanilla Extract (for Filling): Yes, you’ll need extra for that dreamy flavor in your filling!

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

Let’s Make it Together

Prepare Your Dough Base: Preheat your oven to 350°F (175°C). In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy; this should take about 3 minutes.

Add Wet Ingredients: Beat in eggs one at a time followed by vanilla extract until fully incorporated. The mixture should look creamy and inviting.

Mix Dry Ingredients: In another bowl, whisk together flour, oats, baking soda, and salt. Gradually add this dry mix to your wet ingredients; stir gently until just combined to avoid over-mixing.

Scoop and Shape Cookies: Use a tablespoon or cookie scoop to drop dough onto lined baking sheets. Leave enough space between each dollop because these little lovelies spread out as they bake.

Bake Until Golden: Bake in preheated oven for 12-15 minutes or until edges are lightly browned but centers remain soft—this is key to keeping them chewy!

Create Your Creamy Filling: While cookies cool down on wire racks, beat softened cream cheese with powdered sugar and vanilla until smooth; this filling is where magic happens!

Sandwich Those Cookies: Once cooled completely, spread or pipe generous amounts of filling onto the flat side of one cookie before topping it with another. Gently press down so they stick together nicely.

Now you have delectable oatmeal cream pie cookies that delight every taste bud! Enjoy them fresh out of the oven or store them in an airtight container—if they last that long!

Perfecting the Cooking Process

To achieve perfectly chewy oatmeal cream pie cookies, start by creaming the butter and sugar before adding eggs. Mix in dry ingredients next for an even texture.

Add Your Touch

Feel free to customize these cookies! Consider adding chocolate chips or dried fruit for an extra flavor kick. You can even swap regular oats for quick oats if you prefer a smoother texture.

Storing & Reheating

Store your oatmeal cream pie cookies in an airtight container at room temperature for up to one week. For a warm treat, pop them in the microwave for about 10 seconds.

Baking these cookies always brings back memories of family gatherings where everyone eagerly awaited that first bite of soft cookie goodness.

FAQ

Can I use instant oats for oatmeal cream pie cookies?

Yes, but rolled oats provide better texture and chewiness.

How do I keep my cookies from spreading too much?

Chill the dough before baking to prevent excessive spreading during cooking.

What can I substitute if I don’t have brown sugar?

You can replace brown sugar with granulated sugar mixed with a bit of molasses.

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Oatmeal Cream Pie Cookies

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Oatmeal cream pie cookies are a nostalgic treat that combines chewy oats with a luscious cream filling, making them the perfect indulgence for any occasion. These delightful cookies evoke warm memories of childhood and are sure to bring smiles to friends and family alike. Easy to make, they are visually appealing and full of flavor, leaving you with an unforgettable taste experience.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy (about 3 minutes).
2. Beat in the egg and vanilla extract until fully incorporated.
3. In another bowl, whisk together flour, oats, baking soda, and salt. Gradually add this mix to the wet ingredients and stir until just combined.
4. Scoop tablespoon-sized portions onto lined baking sheets, leaving space between each.
5. Bake for 12-15 minutes or until edges are lightly browned but centers remain soft.
6. While cooling on wire racks, beat cream cheese with powdered sugar and vanilla for the filling.
7. Once cookies have cooled completely, spread or pipe filling onto one cookie and sandwich with another.

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 180
• Sugar: 12g
• Sodium: 75mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg