There’s something to be said about the state of things right now. On one hand, our world is in chaos, and on the other… we’re all being forced to slow down. To take time to enjoy the little things that we’ve all been far too busy to enjoy. Right now is a time for reflection, family, and… baking! There’s nothing that’s more comforting than a warm, fresh baked, homemade cookie. And one of my favorite cookie treats from my childhood was for sure Oatmeal Cream Pies.
These Oatmeal Cream Pies are made from scratch with some pantry and fridge staples. They’re straight forward and easy to make while also being delicious and made just a bit better-for-you with a few simple swaps.
These cookies are two oatmeal based cookies that are sandwiched together with a fluffy creamy frosting. They’re great served room temperature or cold, and are great for breakfast, brunch, or even dessert!
Kids and adults will enjoy these and they’re perfectly perfect for packing into your lunch for a little bit of sweet.
TheSkinnyFork.com Homemade from scratch cookies that are sandwiched together with a light and fluffy cream frosting! Just like the oatmeal cream pies of your childhood. Prep Time: 10 Minutes • Cook Time: 10 Minutes
Servings: 24 • Serving Size: 1 Oatmeal Cream Pie • Calories: 225 • Fat: 14 g • Saturated Fat: 8 g • Carb: 47 g • Fiber: 2 g • Protein: 5 g • Sugar: 1 g • Sodium: 159 mg
Cookies:
• 3/4 C. Butter
• 1/2 C. Greek Yogurt
• 1/2 C. Brown Sugar/Stevia Blend
• 1/4 C. Natural Sweetener
• 1 Whole Large Egg
• 1 Tbsp. Molasses
• 3 C. Oats
• 1 1/2 C. Flour
• 1/2 Tsp. Salt
• 1 Tsp. Baking Soda
• 3/4 Tsp. Cinnamon
• 1/2 Tsp. Salt
• 1/4 Tsp. Ground Cloves
Filling:
• 1/4 C. + 2 Tbsp. Butter
• 1 1/2 C. Confectioner Sugar Substitute
• 1 1/2 Tbsp. Heavy Cream
• 3/4 Tsp. Vanilla
• Salt
Directions:
Preheat the oven to 375 degrees F. and line a baking sheet with parchment or a silicone baking mat; set aside.
Place the 3/4 C. butter, 1/2 C. greek yogurt, 1/2 C. brown sugar/stevia blend, and 1/2 C. natural sweetener into the base of a stand mixer and beat together until smooth and creamy.
Beat in the egg, 2 tsp. vanilla, and 1 Tbsp. molasses.
In a separate large bowl, whisk together the 3 C. oats, 1 1/2 C. flour, 1 Tsp. baking soda, 3/4 Tsp. ground cinnamon, 1/2 Tsp. salt, and 1/4 Tsp. cloves.
Stir the dry ingredients into the wet until just incorporated.
Scoop the dough out into 2 Tbsp. balls and set them on the prepared baking sheet about 3” apart. Press them down slightly as they do NOT spread during baking.
Place in the oven and bake for just about 10 minutes or until the edges are just starting to brown.
Cool slightly before transferring to a wire rack to cool completely.
Once the cookies are cooled, beat the 1/4 C. + 2 Tbsp. butter for the filling until smooth and creamy.
Add in the 1 1/2 C. confectioner sugar substitute; stir in slowly until incorporated and then beat at a medium speed for a couple of minutes.
Beat in the 1 1/2 Tbsp. heavy cream, 3/4 Tsp. vanilla, and salt to taste.
Pipe the filling onto every other cookie and top with an unfrosted cookie to make your cookie sandwich!
Enjoy right away or store in an air-tight container in the fridge to enjoy for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher