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Oatmeal Cream Pies are two cinnamon oatmeal cookies with a lovely cream cheese filling. Life-in-the-Lofthouse.com
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5 from 2 votes

Oatmeal Cream Pies

Prep Time 30 minutes
Cook Time 12 minutes
Servings 16 cream pies

Ingredients

Cookies:

  • 1 cup salted butter softened
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 cups quick or old-fashioned oats

Cream Cheese Filling:

  • 8 ounces cream cheese softened
  • 2 Tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Instructions

  • 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. (You will have 32 cookies total to create 16 cream pies.)
    Bake for 10 to 12 minutes only. Don't over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.
  • For Cream Cheese Filling: Beat 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. Serve and enjoy!

Notes

Store any leftover cookies in the refrigerator for up to 5 days. (You can warm them in the microwave for a few seconds to soften them before eating.)