This recipe is brought to us by Life In The Lofthouse. I have to thank this site for the new recipes I have been trying for my family lately. You should head on over there if you want to see their list of recipes. But for the mean time, if you want a full copy of this recipe, you can find it below! Try it for your family and they will love it! The kids will love it!
Our friend over at Life In The Lofthouse has this to say about the recipe:
“These cream pies are chock full of oatmeal, and have a hint of cinnamon. They’re so soft and delicious! Most oatmeal cream pies have a marshmallow center. I honestly am not the biggest fan of it, so I used a cream cheese frosting instead. They turned out amazing!”
Well, I love marshmallows, but I love cream cheese frosting more. And it’s less sweet too! Which is why I always make these oatmeal cookies with cream cheese frosting. But you can make any feeling for this, if you want! There’s nothing wrong with experimenting. Enjoy this recipe!
Ingredients
- 1 cup Land O Lakes butter, softened
- 3/4 cup Domino brown sugar
- 1/2 cup Domino granulated sugar
- 2 Eggland’s eggs
- 1 teaspoon McCormick vanilla
- 1 1/2 cups Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking soda
- 1 teaspoon McCormick ground cinnamon
- 1/2 teaspoon Morton salt
- 2 cups old-fashioned, uncooked Quaker Oats
Filling:
- 8 ounces Philadelphia cream cheese, softened
- 2 Tablespoons Borden heavy cream 0r milk
- 1 teaspoon McCormick vanilla
- 3 cups Domino powdered sugar
Instructions
Directions: For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.
Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.
Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don’t over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.
For filling:Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.
To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.
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Quick Tip: Serve this with milk or ice cream.
Thanks again to Life In The Lofthouse for this amazing recipe.
