Description
Delight in these Cinnamon Apple Oatmeal Cream Pies, featuring soft oatmeal cookies infused with warm cinnamon and tender apples, sandwiched together with a luscious vanilla cream filling. Perfect for cozy fall days or any time you crave a comforting, homemade dessert.
Ingredients
Scale
For the oatmeal cookies:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 2 cups old-fashioned rolled oats
- 1 cup finely diced apples (peeled and patted dry – use sweet apples like Honeycrisp or Gala)
For the cream filling:
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy, which creates a light texture for your cookies. Then add the eggs and vanilla extract, mixing until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined to avoid overmixing.
- Add oats and apples: Fold in the old-fashioned rolled oats and the finely diced, peeled apples, distributing them evenly throughout the dough for that signature oatmeal texture and bursts of apple flavor.
- Form and bake cookies: Scoop about 1½ tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to prevent spreading together. Bake for 10 to 12 minutes until the edges turn golden and centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare cream filling: In a bowl, beat the softened butter until creamy. Add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth. Gradually add heavy cream or milk, one tablespoon at a time, until the filling reaches a fluffy and spreadable consistency.
- Assemble oatmeal cream pies: Once the cookies are completely cooled, spread or pipe the cream filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat this process with the remaining cookies to make 12 delicious cream pies.
Notes
- For less mess, chill the cream filling before assembling to make spreading easier.
- Store assembled oatmeal cream pies in the refrigerator and allow them to sit at room temperature for a few minutes before serving to enjoy a soft, creamy texture.
