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Why I Love This Oatmeal Spice Creme-Filled Cookie Recipe
I have this thing against anything packaged. Not because I’m an elitist or think they are gross; I just simply don’t like the long list of ingredients in most processed foods. Ok, that does sound kind of annoying, but don’t you want to know exactly what you are eating? I get that certain processed foods are nostalgic, but they usually don’t even taste that great and certainly not the flavor you get when something is homemade. For this reason I’m always making knock-off versions; or really, recipes that are inspired by others. Enter these oatmeal spice creme pies.
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the cookies stay soft and the filling is creamy. For a prettier presentation, line them up on their sides or stack gently on a tiered stand.
To store – Store sandwiched cookies in a single layer until the filling firms in the fridge, then layer with parchment in an airtight container. Keeps up to 5 days. Alternatively, freeze assembled cookies or just the cookies without filling. For sandwiched cookies, freeze in a single layer, then stack with parchment for up to 2 months.
Other Cookie Recipes to Try
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Oatmeal Spice Creme-Filled Cookies
Ingredients
For the cookies
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp allspice
- 1 ½ cups old-fashioned oats
For the creme filling
- 8 tbsp (1 stick) unsalted butter room temperature
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 ½ cups sifted powdered sugar
Instructions
For the cookies
- Preheat oven to 350°F.
- In the bowl of an electric mixer, cream the butter and sugar until light, 3-5 minutes.16 tbsp (2 sticks) unsalted butter, 1 cup light brown sugar
- Add eggs and mix until well incorporated, scraping the bowl to ensure even mixing.2 large eggs
- Add flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and oats. Mix until no dry streaks remain. Scrape the bottom of the bowl for a final mix.2 cups all-purpose flour, 1 tsp kosher salt, 1 tsp baking soda, ½ tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp allspice, 1 ½ cups old-fashioned oats
- On a parchment-lined baking sheet, make 1-ounce sized balls. Bake until the edges are set and the center springs back, 11-14 minutes.
- Remove from the oven and allow to cool 5 minutes before removing from pan. Cool on a cooling rack.
For the creme filling
- Beat all ingredients together until light, fluffy, and evenly incorporated. If too soft, add more powdered sugar, ¼ cup at a time; to soften, add additional milk.8 tbsp (1 stick) unsalted butter, 3 tbsp maple syrup, 1 tsp vanilla extract, ½ tsp ground cinnamon, 1 ½ cups sifted powdered sugar
- When the cookies are cooled, spread 1 teaspoon of filling on the bottom of one cookie. Top with another cookie. Continue until all cookies are used.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
The cookies came out perfect. My filling needed more powdered sugar than I used. It was a pretty sweet cookie but the spices were awesome (loved the maple syrup!). I’d make them again. I would probably use less of the filling just to cut down on the sweetness, but that’s a personal preference.