Do kiddos still take oatmeal cream pies in their lunchboxes these days? If not, it’s a shame, and Baker might just bring the trend back when he starts school in a few years. But this Mama won’t be packing that store-bought version we’re all familiar with, I’ll be making these homemade Oatmeal Cream Pies that every kid in his class will be begging to trade for.
For the full post & recipe, CLICK HERE.
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
Oatmeal Cream Pies
Prep time
Cook time
Total time
The BakerMama shares a homemade version of everyone's favorite lunchbox cookies!
Author: Maegan - The BakerMama
Recipe type: Dessert
Serves: 15
Ingredients
- Cookies:
- 1cup (2 sticks) butter, softened
- 1-1/2 cups brown sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups Gold Medal™ all-purpose flour
- 2-1/2 cups quick-cooking oats
- 1teaspoon baking soda
- 1 teaspoon salt
- Filling:
- 3ounces cream cheese, softened
- ¼ cup butter, softened
- 1-1/2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat butter and brown sugar at medium speed until creamy. Add eggs and vanilla, beating until fluffy.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt. Gradually add to the butter mixture, beating until combined.
- Drop cookies by heaping tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
- While cookies cool, prepare cream cheese filling. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until smooth.
- When cookies are cool, flip over and spread half of the cookie bottoms evenly with the filling. Top with a similar size cookie.
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