Oatmeal Cream Pies
Oatmeal Cream Pies
Nostalgic dessert snacks are always a favorite, and it’s no secret I enjoy a good cookie sandwich. So I decided to bake up a batch of Imperial Sugar’s Homemade Oatmeal Cream Pies to feed my mood. And undoubtedly, their recipe baked up irresistibly soft oatmeal cookies sandwiched with a fluffy cream cheese filling. So here’s the ultimate guide to enjoying oatmeal cream pies as an adult.
Imperial Sugar sponsors this recipe post. However, all opinions and suggestions are my own. Thank you for checking out this recipe.
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Ingredients
- 1 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 1/2 c. oats, quick-cooking
- 1/2 c. unsalted butter, room temperature
- 1 Tbsp. vegetable oil
- 1/2 c. Imperial Sugar dark brown sugar
- 1/2 c. Imperial Sugar granulated sugar
- 1 large egg, room temperature
- 2 tsp. vanilla extract
For the Cream Cheese Filling:
- 8 oz. cream cheese, softened
- 3 c. Imperial Sugar powdered sugar
- 1 tsp. vanilla extract
Instructions
Preheat the oven to 350°F. Line two cookie sheets with parchment paper or butter well. Set aside.
Sift together flour, baking soda, salt, and cinnamon Stir in oats and set aside.
Cream butter until light and fluffy. Add oil and both sugars, and mix two more minutes.
Add egg and vanilla extract, and mix until light and fluffy.
Add dry ingredients and mix on low speed until just combined.
Drop batter in two tablespoons amounts onto cookie sheets. Press slightly down. Bake for 11-13 minutes or until light golden. Remove to a wire rack to cool.
While cookies are cooking, prepare Cream Cheese Filling. Mix all ingredients until well-blended and smooth.
Sandwich cookies together with Cream Cheese Filling.
Store in an airtight container for up to three days
