Oatmeal Cream Pie
These oatmeal cream pies are soft and chewy oatmeal cookies stuffed with a thick layer of vanilla frosting!
Servings: 16
Calories: 505kcal
Ingredients
Oatmeal Cookie Ingredients
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup unsalted butter room temperature
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 cup heavy whipping cream
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
Filling Ingredients
- 1 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
US Customary - Metric
Instructions
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, beat brown sugar, white sugar, and butter until light and fluffy.
- Mix in eggs one at a time until fully combined.
- Mix in salt, cinnamon, baking powder, heavy whipping cream, baking soda, and flour until just combined.
- Fold in oats and chocolate chips.
- Scoop out golf ball-sized balls of dough and set them on parchment- or Silpat-lined cookie sheets spaced about 2" apart from each other.
- Bake for 10 minutes or until they are lightly browned around the edges.
- Cool on a cooling rack.
Filling Instructions
- Beat butter for two minutes on high speed in the bowl of an electric mixer.
- Add powdered sugar and beat for another two minutes. It's important to beat for a long time in order to incorporate a lot of air and to end up with the fluffy texture that we are looking for.
- Mix in heavy whipping cream, vanilla bean paste, and salt and beat for another minute.
- Sandwich spoonfuls of filling between pairs of cooled cookies.
Nutrition
Calories: 505kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 195mg | Potassium: 176mg | Fiber: 2g | Sugar: 35g | Vitamin A: 740IU | Calcium: 47mg | Iron: 2.2mg