Oatmeal Cream Pies
- Level: Easy
- Yield: 12 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 307
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 58
- Sodium
- 164
- Total: 1 hr 20 min (includes chilling time)
- Active: 30 min
Ingredients
Cookies:
1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts
Cream:
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Directions
Special equipment:
A pastry bag fitted with a large star tip- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
- Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
- Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.