Oatmeal Cream Pies
Yield: 15 to 18 cookie sandwiches
Prep Time: 30 minutes
Cook Time: 12 to 14 minutes
Total Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 12 to 14 minutes
Total Time: 45 minutes
A simple recipe for soft and chewy oatmeal cookies with a cream cheese filling.
Ingredients:
For the Cookies:
1½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
2 eggs
2 cups old-fashioned rolled oats
For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar
1½ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
¾ cup dark brown sugar
½ cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
2 eggs
2 cups old-fashioned rolled oats
For the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar
Directions:
1. Make the Cookies:
Preheat oven to 350 degrees F and place racks in upper-third and
lower-third of oven. Line two baking sheets with parchment paper or
silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
3. Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
4. Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
6. Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.
(Recipe adapted from Everyday Food)
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