| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 8 sandwiches |
Ingredients
- 1 3/4 cups (160 grams) old fashioned oats
- 1 cup (135 grams) all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/4 cups (250 grams) light brown sugar
- 1 large egg
- 1 tablespoon molasses
- 3/4 teaspoon vanilla extract
- 1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates
- 6 ounces (150 grams) cream cheese, at room temperature
- 1/4 cup (56 grams) unsalted butter, at room temperature
- 1/4 cup (60 grams) unrefined coconut oil, at room temperature
- 1 1/2 cups (180 grams) powdered sugar
- Couple pinches kosher salt
- 1/2 teaspoon vanilla extract
Instructions
- For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
- Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
- For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
- Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 838 |
| Total Fat | 42 g |
| Saturated Fat | 27 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 3 g |
| Sugar | 79 g |
| Protein | 8 g |
| Cholesterol | 95 mg |
| Sodium | 397 mg |
Reviews
So, the cookie dough seemed a bit dry. Admittedly I measured, and didn’t weigh the oats snd flour, but I do bake a lot and did spoon everything into the measuring cups. I also let the dough sit a little so the flour could hydrate. They took much longer than 15 to bake through. Oven temp usually is not an issue. They taste good but I’m not sandwiching them. I would suggest an extra tablespoon or two of butter.
These cookies were PHENOMENAL! The molasses and brown sugar gave these such a rich taste. The filling was a little much though… it wasn’t like the fluffy oatmeal cream pie filling that we are used to. It was more like a thick frosting or cake icing, just too heavy with an already sweet cookie. But the end result was still wonderful.
These are the best oatmeal cookies I’ve ever had! I don’t usually have the candy in the house so I use chocolate chips or raisins. They are amazing either way. This has become my go to cookie recipe. I love the ratio of oats to flour. That said I don’t personally like the coconut oil in the frosting so I use a regular cream cheese frosting.
Very yummy! I found 1.5 cups of the rainbow chips too much for my liking, preferring to reduce to 1 cup. The filling is absolutely delicious! For me, it made more icing than would fit on the cookies (not a bad problem to have), but I would think you could manage just fine with reducing the recipe by a third. They are delightful straight from the fridge!
These cookies were easy to make and tasted so yummy!!!
Turned out delicious! Frosting didn’t taste exactly like a oatmeal cream pie, but it was still very good.
These cookies stayed exact same shape as when they went in oven, rounded.
Made these today and they are delicious!!!