Oatmeal Cookie Cream Pies
Oatmeal Cookie Cream Pies Erin McDowell

Remember back in the day when you’d open your lunch box to find an individually wrapped snack cake waiting for you? It was that perfect moment when all of your friends were jealous and you pushed your carrot sticks aside to gobble it up. You may be grown up now, but that doesn’t make the concept of a chewy oatmeal cookie filled with silky vanilla cream any less appealing. Follow our recipe to make them yourself and relive the glory days.

RELATED: Flourless Oatmeal Chocolate-Chip Cookies

Makes 1 dozen sandwich cookies
Start to Finish: 1 hour 15 minutes

Ingredients

Chewy Oatmeal Cookies

2 sticks unsalted butter, at room temperature

1 cup brown sugar

½ cup granulated sugar

2 eggs, at room temperature

1½ teaspoons pure vanilla extract

2 cups all-purpose flour

2¼ cups oats

1¼ teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

Vanilla Cream

1 stick unsalted butter, at room temperature

One 8-ounce package cream cheese, at room temperature

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugars on medium speed until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Add the vanilla and mix to combine.

4. In a medium bowl, mix the flour with the oats, baking soda, salt, cinnamon and ginger to combine. Add the flour mixture to the butter mixture; mix on low speed until fully combined.

5. Using an ice-cream scoop (or two spoons), make 1-inch balls of dough and place them on the baking sheet, leaving at least 1 inch of space between each piece to allow room for the cookies to spread as they bake.

6. Bake the cookies until they are golden around the edge, 8 to 10 minutes. Let cool completely.

7. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the cream cheese on medium speed until well combined. Add the confectioners’ sugar and vanilla, then mix until smooth.

8. Assemble the cookies: Turn half the cookies over and spoon 2 to 3 tablespoons of filling into the center of each one. Top with another cookie and press lightly to spread the filling evenly. The cookies can be kept in an airtight container for up to five days.

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