Name: Oatmeal Cream Pies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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; 1/4 cup butter, softened; 1-1/2 cups confectioners’ sugar

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These Oatmeal Cream Pies are a homemade version of a nostalgic lunchbox treat!

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.

If you make this homemade version of everyone’s favorite lunchbox cookies, snap a picture and be sure to tag me @thebakermama so I can see! I love seeing how inspired and creative y’all get with the recipes I share!

Enjoy!

xoxo,

Oatmeal Cream Pies

Author: Maegan - The BakerMama
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 15
Category: Dessert

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Description

These Oatmeal Cream Pies are a homemade version of a nostalgic lunchbox treat!

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
1/4 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.