Description
This recipe elevates the nostalgic oatmeal creme pie with a creamy filling and a unique salted date caramel swirl. The result is a soft, chewy cookie sandwich perfect for family baking.
Ingredients
- 170 g unsalted butter, softened
- 150 g light brown sugar, packed
- 50 g granulated sugar
- 1 large egg, room temperature
- 5 mL alcohol-free vanilla extract
- 150 g all-purpose flour
- 5 mL baking soda
- 2.5 mL ground cinnamon
- 2.5 mL fine sea salt
- 150 g rolled oats (old-fashioned)
- 200 g pitted Medjool dates, roughly chopped
- 120 mL hot water
- 50 g light brown sugar (for caramel)
- 2.5 mL fine sea salt (for caramel)
- 113 g unsalted butter, softened (for filling)
- 57 g vegetable shortening
- 480 g powdered sugar, sifted
- 10 mL alcohol-free vanilla extract (for filling)
- 45 mL whole milk, or as needed
- Pinch of fine sea salt (for filling)
Instructions
- Make Cookie Dough: Cream the softened butter, light brown sugar, and granulated sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Whisk together the flour, baking soda, cinnamon, and salt separately. Gradually add the dry ingredients to the wet mixture, then fold in the rolled oats.
- Chill Dough and Preheat Oven: Cover and chill the dough for at least 30 minutes. Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- Bake Cookies: Scoop rounded tablespoons of dough (about 25-30g each) onto the sheets, spacing them 5 cm (2 inches) apart. Flatten slightly with your hand. Bake for 9-11 minutes until the edges are golden brown and the centers are set but slightly soft. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Date Caramel Swirl: Combine dates, hot water, light brown sugar, and salt in a saucepan. Simmer for 5-7 minutes until dates soften. Transfer mixture to a blender and blend until completely smooth. Let cool completely.
- Make Creme Filling: Beat the softened butter and vegetable shortening until smooth. Gradually add the sifted powdered sugar, alternating with milk and vanilla, beating on medium-high speed until light and fluffy. Beat in a pinch of salt.
- Assemble Pies: Spread or pipe about 2 tablespoons of creme filling onto the flat side of a cookie. Dollop 1-2 teaspoons of cooled date caramel onto the center of the filling. Gently swirl the caramel into the creme with a knife or skewer, and top with another cookie. Repeat with remaining cookies.
Notes
To achieve a truly soft cookie, avoid overbaking; the cookies should be slightly soft in the center when removed from the oven. Ensure the date caramel is completely cool before adding it to the creme filling during assembly, or the filling will melt. Chill the cookie dough for at least 30 minutes to prevent excess spreading during baking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg