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Irresistible Oatmeal Cream Pie Sandwich Cookies Recipe

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These Oatmeal Cream Pie Sandwich Cookies are a delightful twist on a childhood favorite, featuring soft, chewy oatmeal cookies filled with a light and fluffy cream. Perfect for sharing or indulging, they promise a smile with every bite.

Ingredients

  • Rolled Oats (Old-Fashioned)
  • All-Purpose Flour
  • Unsalted Butter
  • Shortening
  • Brown Sugar (Light or Dark)
  • Granulated Sugar
  • Eggs
  • Vanilla Extract
  • Baking Soda
  • Salt
  • Ground Cinnamon
  • Ground Nutmeg
  • Powdered Sugar (Confectioners' Sugar)
  • Milk or Cream

Instructions

  1. In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter and shortening until light and fluffy. This typically takes 2-3 minutes. Add the brown sugar and granulated sugar, and continue beating for another 2-3 minutes until the mixture is pale and well combined. Scrape down the sides of the bowl as needed.
  2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture might look slightly curdled at this stage; don't worry, it will come together.
  3. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, ground nutmeg, baking soda, and salt. Make sure there are no lumps of baking soda.
  4. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
  5. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 hours.
  6. Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
  7. Using a cookie scoop (a 1.5-tablespoon size is ideal for even sandwich cookies), scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. In a medium mixing bowl, beat the softened unsalted butter and shortening together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
  11. Gradually add the sifted powdered sugar, about ½ cup at a time, beating well after each addition until fully incorporated. Once all the sugar is in, add the vanilla extract.
  12. With the mixer on low speed, slowly add the milk or cream, starting with 1 tablespoon. Increase speed to medium-high and beat for another 2-3 minutes until the filling is wonderfully light, fluffy, and smooth.
  13. Once the oatmeal cookies are completely cool, sort through them and find cookies of similar size and shape to create pairs.
  14. Take one cookie from a pair and, using a spoon or a piping bag fitted with a large round tip, place a generous dollop (about 1-2 tablespoons) of cream filling onto the flat side.
  15. Gently place the second matching cookie on top, flat side down, and press lightly until the filling spreads to the edges.

Nutrition

Keywords: Don't overmix the dough to prevent tough cookies. Chilling the dough is crucial for maintaining a chewy texture. For uniform cookies, use a cookie scoop. Adjust spices according to your preference, and consider adding a pinch of salt to the filling to enhance flavor.

Find it online: https://mamablueberry.com/irresistible-oatmeal-cream-pie-sandwich-cookies-recipe/