Description
A classic oatmeal cream pie cookie recipe that’s soft, chewy, and filled with a sweet cream frosting. These cookies are a nostalgic treat perfect for any occasion.
Ingredients
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- For the Cream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling, prepare the cream filling: In a medium bowl, beat softened butter, granulated sugar, and brown sugar until smooth.
- Gradually add milk and vanilla extract, beating until the filling is light and fluffy.
- Once cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie to form a sandwich.
Notes
- For chewier cookies, slightly underbake them.
- Ensure butter is properly softened for both the cookies and the filling to achieve the right texture.
- Store assembled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
- The cream filling can be made ahead of time and stored in the refrigerator. Let it come to room temperature and re-whip before assembling cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American