Oatmeal Cream Pie Cookies

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We’ve made oatmeal cookies for years, but never have we made oatmeal cream pie cookies. The idea came to PJ last month when we were deciding what to make for our annual Halloween party, and I’m so glad it did, because these oatmeal cream pie cookies are absolutely delicious and were a big hit.

They have the perfect mix of cinnamon, vanilla, and brown sugar, and completely melt in your mouth. I’m a complete sucker for fall-inspired treats, and these might just be my new favorite.

The best part? They’re super easy to make and the perfect comfort food for this time of year! Here’s what you’re going to need:

Ingredients:

For the Oatmeal Cookies:

  • 1 cup butter, softened

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 ½ teaspoons ground cinnamon

  • 3 cups quick-cooking oats

For the Cinnamon Cream Cheese Frosting:

  • ¼ cup unsalted butter, room temperature

  • 4 ounces cream cheese, full fat, room temperature

  • 2 cups powdered sugar, sifted

  • ¾ teaspoon cinnamon

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt

Directions:

For the Oatmeal Cookies:

  1. Prepare the Dough:

    • In a medium bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

    • Beat in the eggs one at a time, then stir in the vanilla extract.

    • In a separate bowl, combine the flour, baking soda, salt, and ground cinnamon.

    • Gradually add the dry ingredients to the butter mixture, stirring until fully combined.

    • Mix in the oats until evenly incorporated.

  2. Chill the Dough:

    • Cover the dough and refrigerate for at least 1 hour to firm up.

  3. Bake the Cookies:

    • Preheat the oven to 375°F (190°C) and grease your cookie sheets or line them with parchment paper.

    • Roll the dough into walnut-sized balls and place them about 2 inches apart on the prepared cookie sheets.

    • Flatten each ball with a fork dipped in sugar to give the cookies a crisscross pattern.

    • Bake for 8-10 minutes, or until the edges are golden. The centers may still appear soft.

    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Cinnamon Cream Cheese Frosting:

  1. In a large mixing bowl or using an electric mixer with a paddle attachment, beat together the softened butter and cream cheese until creamy and fluffy.

  2. Gradually add the sifted powdered sugar and cinnamon, mixing on low speed until the sugar is incorporated.

  3. Add the vanilla extract and salt, and beat on medium-high speed for 1 minute, until smooth and light.

  4. Use the frosting immediately, or cover it and store it in the refrigerator for up to 4 days.

Assembling the Oatmeal Cream Pie Cookies:

  1. Once the cookies have completely cooled, spread a generous amount of cinnamon cream cheese frosting on the bottom of one cookie.

  2. Top with another cookie, pressing gently to form a sandwich.

  3. Repeat with the remaining cookies and frosting.

Enjoy your delicious homemade oatmeal cream pie cookies!

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Thomas