Tender oatmeal cookies are filled with a delicious and buttery creme filling, turning them into Oatmeal Creme Pies.
Prep Time15 minutesmins
Cook Time10 minutesmins
Assembly Time20 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal
Servings: 16pies
Author: Sam
Ingredients
Cookies:
1 1/4cupsunsalted buttersoftened to room temperature
1cuppacked brown sugar
1/2cupgranulated sugar
1large egg
2teaspoonsvanilla extract
1tablespoondark molasses
1 1/2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
3/4teaspoonground cinnamon
3cupsuncooked instant oats NOT old fashioned oats, see note
Filling:
3/4cupunsalted buttersoftened to room temperature
3cupspowdered sugar
3tablespoonsheavy cream using a less fat option will give you a less creamy consistency
1 1/2teaspoonsvanilla extract
pinchof saltas needed
Instructions
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat.
With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and fluffy. Add egg, vanilla, and molasses, scraping down the sides as needed until combined. Set aside.
In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Whisk to combine. Add the oats to the flour mixture and combine.
With the mixer running on low, slowly add the dry ingredients to the wet ingredients. The dough will be quite thick and you may have to mix it by hand. Drop dough onto prepared pans with a large cookie scoop, or make sure each ball of dough is 1 1/2 Tablespoons. Cookies will spread in the oven, so place dough 2 inches apart.
Bake for 8-10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
You can sub old fashioned oats for the instant oats. Measure your oats and then pulse them a few times in the food processor to break them up a little.Adapted from this recipe.