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oatmeal cream pies in a white ceramic baking dish dusted with powdered sugar and pieces of lavender on a dark weathered wood surface

Oatmeal Cream Pies

Krista Stechman
These Oatmeal Cream Pies are a taste of childhood with a little extra flavor packed in. Brown butter!! They are sweet, a little salty and very addicting. You won't be sorry you tried them!
5 from 3 votes
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course cookies, dessert, Sweets
Cuisine american
Servings 9
Calories 620 kcal

Equipment

  • mixer, oven, piping bag, stove

Ingredients
  

Cream Filling

  • ¼ cup butter room temperature
  • 8 oz cream cheese room temperature
  • 3 tablespoon heavy cream
  • 1.5 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3 cups powdered sugar

Oatmeal Cookie Dough

  • 1.5 cups brown butter
  • 1.5 cups brown sugar
  • ¼ cup white sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 2.75 cups all purpose flour
  • 1.25 teaspoon kosher salt
  • 1.25 tsp baking soda
  • 1.5 cups old fashioned oats

Instructions
 

Make the cream filling

  • With a hand mixer or a stand mixer fitted with a whisk, beat the butter and cream cheese together on medium speed for about 1 minute.
    2. Add the heavy cream, vanilla and salt. Mix until well incorporated.
    3. Add the powdered sugar on low speed, 1 cup at a time until all 3 cups are added.
    4. Scrape down the sides and beat on medium-high speed for 2-3 minutes until light and fluffy. Refrigerate 2-24 hours.

Make the brown butter

  • Cube the butter into 1 inch pieces and melt in a heavy bottomed sauce pan over medium heat stirring occasionally.
    2. Once the butter starts to bubble and get some little light brown specks in the bottom of the pan start stirring it almost continuously until it reaches a medium brown color. Take it off the stove and pour it into a heat safe container immediately to cool.

Make the oatmeal cookie dough

  • With a hand mixer or a stand mixer fitted with the paddle attachment mix the brown butter, brown sugar and white sugar together until well incorporated.
    2. Add the eggs and yolks one at a time, mixing between each addition just until incorporated.
    3. Add the vanilla and mix until incorporated.
    4. In a separate medium sized bowl, stir the flour, salt and baking soda together with a whisk until evenly mixed.
    5. Add the dry ingredients to the wet and mix well. Add the oats and beat until combined.
    6. Line a baking sheet with parchment paper and lightly spray with a non stick cooking spray.
    7. Measure the dough into 1.5oz portions and roll them into balls. I used a 1oz cookie scoop and just over filled it a little. I did weigh them occasionally on a kitchen scale to make sure I was staying at 1.5oz.
    8. Chill the cookies for 20-30 minutes.

Baking and filling the oatmeal cream pies

  • Preheat your oven to 350°F.
    2. Arrange your dough balls 2 inches apart on the same lightly greased cookie sheet they were cooling on in the refrigerator.
    3. Bake cookies for 15-17 minutes. They will look slightly underdone but once they cool they will finish cooking.
    4. Once they're removed from the oven, let them cool on the pan for 5 minutes. Then remove them from the pan onto a cooling rack and let the cookies cool for 1 hour.
    5. Once the cookies are cool, place the cream filling into a piping bag with whatever tip you'd like ( something a little larger would probably work best). Turn half of the cookies upside down and pipe the filling onto the bottom side of the cookie. Place the other half of the cookies on top of each one. Dust with powdered sugar if you like. Enjoy!

Nutrition

Calories: 620kcalCarbohydrates: 121gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 35mgSodium: 707mgPotassium: 190mgFiber: 2gSugar: 82gVitamin A: 423IUVitamin C: 1mgCalcium: 80mgIron: 3mg
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