Oatmeal Cream Pies
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.5 cups
Rolled Oat (old-fashioned)3 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Baking Powder1 tsp
Kosher Salt1 tsp
Baking Soda1 cup
Light (packed)1 cup
Granulated Sugar1 large
Egg1 tsp
Pure Vanilla Extract1 cup
Raisin1 cup
Walnut (chopped)3 cup
Sugar (confectioners')Directions:
1
Special equipment: A pastry bag fitted with a large star tip Make the cookies: Preheat the oven to 350 degrees F
2
In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda
3
In a large bowl, beat the butter and sugars together with an electric mixer on medium until light and fluffy, 3 minutes
4
Add the egg and vanilla and beat to combine
5
Beat the flour mixture into the butter mixture
6
Fold in the raisins and walnuts
7
Line 2 baking sheets with parchment paper
8
Scoop the dough in 2-tablespoon scoops and place on the lined baking sheets at least 2 inches apart
9
Bake until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through
10
Transfer the cookies on the sheets to racks to cool completely
11
Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium until smooth and creamy, about 2 minutes
12
Beat in the sugar on low, then beat in the vanilla extract and salt
13
Transfer the cream to a pastry bag fitted with a large star tip
14
Transfer half of the cookies to a work surface, flat-side up
15
Top each cookie with some of the frosting
16
Top with another cookie
17
Chill the cookies for 20 minutes to firm up the frosting before serving