Oatmeal Cream Pies (Print Version)
# Ingredients:
01 -
2 1/4 cups (211g) rolled oats.
02 -
1 3/4 cups (247g) all-purpose flour.
03 -
3/4 teaspoon baking soda.
04 -
1/2 teaspoon salt.
05 -
1 teaspoon ground cinnamon.
06 -
1/4 teaspoon ground nutmeg.
07 -
1/4 teaspoon ground ginger (optional).
08 -
1 cup unsalted butter, room temperature.
09 -
1/2 cup granulated sugar.
10 -
1/3 cup light brown sugar, packed.
11 -
2 tablespoons molasses.
12 -
1 large egg.
13 -
1 large egg yolk.
14 -
1 teaspoon vanilla extract.
15 -
8 tablespoons unsalted butter, room temperature (for the filling).
16 -
2 ounces cream cheese, near room temperature (for the filling).
17 -
2 1/4 cups powdered sugar (for the filling).
18 -
1 teaspoon vanilla extract (for the filling).
# Instructions:
01 -
Heat oven to 350°F. Line baking sheets with parchment.
02 -
Whisk oats, flour, baking soda, salt, and spices.
03 -
Cream 1 cup butter with sugars until fluffy. Blend in molasses.
04 -
Add egg, then yolk and vanilla.
05 -
Mix in flour mixture until combined.
06 -
Scoop 1 1/2 tablespoon portions. Space on sheets, flatten slightly.
07 -
Bake one sheet 9 minutes until edges set. Cool on sheet, then wire rack.
08 -
Cream butter and cream cheese until smooth. Add powdered sugar and vanilla. Whip 2-3 minutes until fluffy.
09 -
Spread filling between cooled cookies. Store filled cookies in fridge.
# Notes:
01 -
Use regular rolled oats, not quick oats.
02 -
Bring to room temperature before serving.