These Oatmeal Cream Pies are two cinnamon oatmeal cookies with a lovely cream cheese filling. They are soft, full of flavor, and so delicious!
I love my little sis, Lindsey. We are 20 months apart in age, and super close. For years, Lin and I have shared a love of food. We love talking about food, baking, cooking, and sharing recipe ideas with each other. Lin’s the one, back in 2008, who told me about the whole new world of food blogs. I thought it was the coolest thing in the world! People sharing recipes and pictures online, genius idea!
It was Lin who encouraged me to get started on my own blog, so in September 2010, it all began. She has been one of my biggest supporters. She’s given me so many recipe ideas to create, for instance, these Oatmeal Cream Pies. I got a text from her a couple weeks ago that said, “Hey, Holl! I have the best recipe idea for you!”
I immediately got excited because I knew it was going to be good. She text back, “Oatmeal Cream Pies!”
Yep, she was right. I loved it.
So then started my researching of different recipes. I took ideas from here and there and came up with this version. These cream pies are chock full of oatmeal, and have a hint of cinnamon. They’re so soft and delicious! Most oatmeal cream pies have a marshmallow center. I honestly am not the biggest fan of it, so I used a cream cheese frosting instead. They turned out amazing! I made a batch for Lindsey, and she approved of them, too. 🙂
- 1 cup butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups old-fashioned, uncooked Quaker Oats
- 8 ounces cream cheese, softened
- 2 Tablespoons heavy cream 0r milk
- 1 teaspoon vanilla
- 3 cups powdered sugar
- For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.
- Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.
- Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don't over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.
- For filling:Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.
- To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.