Oatmeal Cream Pies (Print Version)
# Ingredients:
01 -
211g (2 1/4 cups) rolled oats.
02 -
247g (1 3/4 cups) plain flour.
03 -
3/4 tsp baking soda.
04 -
1/2 tsp salt.
05 -
1 tsp cinnamon powder.
06 -
1/4 tsp nutmeg powder.
07 -
1/4 tsp powdered ginger, optional.
08 -
1 cup softened, unsalted butter.
09 -
1/2 cup white sugar.
10 -
1/3 cup packed light-brown sugar.
11 -
2 tbsp molasses.
12 -
1 large whole egg.
13 -
1 yolk from a large egg.
14 -
1 tsp vanilla essence.
15 -
8 tbsp room-temperature unsalted butter (filling).
16 -
2 ounces nearly softened cream cheese (filling).
17 -
2 1/4 cups powdered sugar (filling).
18 -
1 tsp vanilla essence (filling).
# Instructions:
01 -
Turn the oven to 350°F. Line your pans with parchment paper.
02 -
Mix together your oats, flour, baking soda, salt, and spices in a bowl.
03 -
Whip 1 cup butter and sugars till creamy. Mix in molasses after that.
04 -
Stir in the egg. Follow that up with the yolk and vanilla.
05 -
Combine the wet butter mixture into the dry flour mixture until blended.
06 -
Scoop dough into 1.5-tablespoon balls, space them out on trays, and press them down a little.
07 -
Bake a tray for around 9 minutes, just until the edges are firm. Let cookies cool on the tray then move to a rack.
08 -
Beat together the butter and cream cheese till smooth. Stir in powdered sugar and vanilla, then whip until airy for 2-3 minutes.
09 -
Spread the filling between two cooled cookies. Keep them in the fridge once filled.
# Notes:
01 -
Stick to regular rolled oats—not instant ones.
02 -
Let cookies come to room temp before eating.