Description
This oatmeal cream pie recipe elevates a classic treat with soft, chewy cookies and a sweet, buttery butterscotch swirl, offering a convenient, flavor-packed indulgence perfect for weeknights. It’s a family-friendly dessert featuring a creamy center and warm spice notes.
Ingredients
- 1.25 cups (280g) unsalted butter, softened
- 0.5 cup (100g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
- 1.5 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 3 cups (270g) rolled oats
- 0.25 cup (60ml) whole milk
- 4 oz (113g) cream cheese, softened
- 2 cups (240g) powdered sugar
- 1 cup (170g) butterscotch chips
Instructions
- Cream Butter And Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy. This aerates the mixture, contributing to a tender cookie.
- Add Wet Ingredients: Beat in eggs one at a time, mixing until each is just combined. Stir in vanilla extract until fragrant and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. If the dough looks dry, splash in 1-2 Tbsp milk to reach a soft, cohesive consistency.
- Fold In Oats And Milk: Gently fold in the rolled oats and milk until evenly distributed. Be careful not to overmix the dough, which can lead to tough cookies.
- Bake Cookies: Drop rounded spoonfuls (using a 1.5 Tbsp cookie scoop for uniform size) onto parchment-lined baking sheets, leaving space. Bake at 350(degree)F (175(degree)C) for 10-12 minutes until the edges are golden brown and centers are just set.
- Prepare Filling: While the cookies cool completely on a wire rack (about 20 minutes), beat softened cream cheese, the remaining butter, powdered sugar, and vanilla until smooth and creamy. For a slightly less sweet option, reduce the powdered sugar by 0.25 cup.
- Melt Butterscotch: Melt butterscotch chips in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable. The aroma will be delightful as they melt.
- Assemble Pies: Once cookies are fully cool to the touch, spread a generous dollop of creamy filling onto the flat side of half the cookies. Drizzle with the melted butterscotch, then top with another cookie, gently pressing to form an oatmeal cream pie.
Notes
Opt for real butter, quality vanilla extract, and farm-fresh eggs for the best flavor. A pinch of cinnamon and nutmeg adds warmth. For dietary needs, adapt with gluten-free rolled oats, and consider dairy-free butter and milk. Store assembled pies in an airtight container at room temperature or refrigerated.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 600 calories
- Sugar: 50 g
- Sodium: 130 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg