Description
These creamy oatmeal cream pies feature a perfect balance of soft centers and crunchy edges with a light, fluffy cottage cheese filling. Quick and easy to make with simple pantry ingredients, they are a crowd-pleasing treat perfect for cozy nights or casual gatherings.
Ingredients
- 1 cup rolled oats (old-fashioned, not instant)
- 3/4 cup all-purpose flour (can substitute with gluten-free flour blend)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (use dairy-free spread if needed)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup cottage cheese (small-curd, creamy texture recommended)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 1 cup rolled oats, 3/4 cup flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Set aside.
- In a large bowl, beat 1/2 cup softened butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy, about 2-3 minutes. Use an electric mixer if you have one.
- Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
- Gradually add the dry oat mixture to the butter mixture, folding gently with a spatula until just combined. Avoid overmixing.
- Cover the dough and chill it in the fridge for at least 30 minutes (up to 2 hours).
- Scoop dough by tablespoonfuls onto the baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes until edges are golden but centers still soft.
- Transfer cookies to a cooling rack and let cool completely before assembling.
- In a clean bowl, blend 1/2 cup softened butter and 1/2 cup cottage cheese with an electric mixer until smooth.
- Gradually beat in 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt until fluffy and spreadable.
- Spread about 2 tablespoons of filling on the flat side of one cookie, then sandwich with another cookie, pressing gently. Repeat until all cookies are paired.
- Refrigerate the assembled pies for at least 30 minutes to let the filling firm up and flavors meld.
Notes
Chilling the dough before baking is key to achieving the perfect soft yet crunchy texture. Use old-fashioned oats for better chew and texture. If cookies are too soft after baking, return them to the oven for a minute or two to crisp edges. For dairy-free filling, substitute cottage cheese with whipped coconut cream. Store leftovers in an airtight container in the fridge for up to 5 days or freeze individually wrapped.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cream pie
- Calories: 230
- Fat: 10
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: oatmeal cream pies, creamy filling, soft cookies, crunchy edges, easy dessert, cottage cheese filling, homemade oatmeal cookies