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Cozy Oatmeal Cream Pie Cookies

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Soft and chewy oatmeal cookies sandwiched with a luscious whipped cream filling, perfect for cozy moments and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon fine salt
  • 3 cups old-fashioned rolled oats
  • ½ cup (1 stick) unsalted butter, softened (for cream filling)
  • 1¼ cups powdered sugar, sifted
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract (for cream filling)
  • Pinch of salt (for cream filling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Cream 1 cup softened butter with 1 cup brown sugar and ½ cup granulated sugar using a mixer on medium speed for 3-4 minutes until fluffy and light in color.
  3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  4. In another bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¾ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Fold in 3 cups old-fashioned rolled oats using a spatula until evenly distributed.
  7. Using a 2-tablespoon cookie scoop, drop dough balls onto prepared sheets, spacing about 2 inches apart. Slightly flatten each ball with your fingers or the back of a spoon.
  8. Bake for 10-12 minutes until edges are golden but centers still soft. Remove and transfer cookies to cooling racks to cool completely (about 20-30 minutes).
  9. For the cream filling, beat ½ cup softened butter until smooth. Gradually add 1¼ cups powdered sugar, then 2 tablespoons heavy cream, 1 teaspoon vanilla, and a pinch of salt. Whip until fluffy and spreadable, about 3-4 minutes.
  10. Spread or pipe a generous dollop of cream filling onto the flat side of one cookie, then sandwich with a second cookie. Press gently to spread the filling evenly.
  11. Serve immediately or refrigerate for up to 3 days. Cookies taste better after resting overnight.

Notes

Do not overbake cookies to keep them soft and chewy. Use old-fashioned rolled oats for best texture. Let cream filling soften if too stiff before spreading. Cookies can be stored in the refrigerator for up to 3 days or frozen for up to 2 weeks.

Nutrition

Keywords: oatmeal cookies, cream pie cookies, soft chewy cookies, cinnamon cookies, homemade cookies, easy cookie recipe, fall cookies

Find it online: https://blingbite.com/cozy-oatmeal-cream-pie-cookies-recipe-perfect-for-soft-chewy-treats/