Description
Oatmeal Cream Pie Delight brings a nostalgic twist to the beloved classic with soft, spiced oatmeal cookies sandwiching a luscious vanilla cream filling.
Ingredients
1 cup rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Filling:
1/4 cup (1/2 stick) unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or cream
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden and the centers have set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- While the cookies cool, prepare the filling: beat the softened butter until creamy, then add the powdered sugar and vanilla extract. Gradually add milk or cream, one teaspoon at a time, until the filling reaches a smooth, spreadable consistency.
- To assemble, pair the cookies by size. Spread about 1½ tablespoons of the cream onto the flat side of one cookie, then gently sandwich with its partner. Repeat with the remaining cookies.
- Chill the assembled pies in the refrigerator for 15–20 minutes to set the filling.
Notes
For chocolate chip variation, fold in chocolate chips into the dough before baking.
For a nutty variation, add finely chopped walnuts or pecans to the cookie dough.
For a spiced filling, add a pinch of cinnamon or nutmeg to the cream.
For a dairy-free option, substitute butter with a dairy-free alternative and use non-dairy milk for the filling.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
