Oatmeal Cream Pies
Before anything else, I need to say that these are by far my favorite oatmeal raisin cookies. Hands down. The funny part is that they have no cinnamon or nutmeg which kinda blows my mind. Okay, back to it.
I remember in grade school when my mom would put the Little Debbie snacks in my lunch. It seemed like the biggest special occasion ever. Individually wrapped tiny brownies and rolls and cupcakes with frosting you could peel off in one piece. Best day ever. Of course, we can’t forget about the Oatmeal Cream Pie. Let the recreating of childhood begin…
Although they aren’t individually wrapped in cellophane, these are still, dare I say….better than the original. Soft and sweet oatmeal raisin cookies with cream cheese frosting sandwiched in between. Cream Cheese Frosting! Also known as the best kind of frosting in the universe.
No idea if they even make Oatmeal Cream Pies anymore, but you should make these and throw one in your kids lunch and they will love you, behave and not talk back. Okay, maybe not, they aren’t magic but they will be super happy and their friends will all be jealous.
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Oatmeal Creme Pies
Lolo's Desserts | November 2018
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup old fashioned oats
3/4 cup raisins
2 oz cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line 2 large baking sheets with Silpat or parchment paper, set aside.
In a mixer with a paddle attachment, cream the butter and both sugars until fluffy, about 1 minute. Add in the egg, vanilla extract, and salt then beat until well combined.
Remove from mixer and fold in flour, baking soda, and old fashioned oats by hand. Once all combined, fold in raisins.
Scoop dough into 1 inch balls, rolling between your hands to make them a nice circle. Place on baking sheets, leaving about an inch or so between each cookie.
Bake for 11-12 minutes. Cookies will look underdone and still pale, but this is what you want! Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
Frosting: Combine cream cheese and butter in a mixer and beat until light and fluffy, about 2 minutes. Add in powdered sugar and vanilla extract and beat again until just combined. If it's too dry, add in 1 tablespoon of milk.
To assemble the sandwiches, pipe or spoon about 2-3 Tablespoons of frosting on the flat version of one cookie then add the other cookie. You get how to do sandwich cookies, you got this. Enjoy!
Original recipe from Broma Bakery