Description
These Cinnamon Apple Oatmeal Cream Pies are a delightful treat combining chewy oatmeal cookies studded with dried apples and raisins, sandwiched with a smooth, fluffy vanilla cream filling. Perfectly spiced with cinnamon and baked to golden perfection, these homemade cream pies make a comforting dessert or snack that serves 12.
Ingredients
Scale
Oatmeal Cookies
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup dried apples, finely chopped (or fresh apples, finely chopped and drained)
- 1/2 cup raisins (optional)
Cream Filling
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined without overmixing.
- Add Oats and Fruit: Stir in the rolled oats, chopped dried apples, and raisins if using, ensuring an even distribution throughout the dough.
- Form the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten Cookies Slightly: Use the back of a spoon to gently flatten each cookie dough mound into a round shape.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn golden brown and the cookies are set.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Prepare the Cream Filling: In a medium bowl, beat the softened butter, powdered sugar, vanilla extract, heavy cream or milk, and a pinch of salt until the filling is smooth and fluffy. Adjust cream or milk quantity as needed to achieve your desired consistency.
- Assemble the Cream Pies: Spread a generous amount of the cream filling on the bottom side of one cooled cookie, then top with a second cookie to form a sandwich. Repeat with remaining cookies and filling.
- Serve and Store: Serve the cream pies immediately or store them in an airtight container for up to 3 days, enjoying the flavors fresh and delicious.
Notes
- Use dried apples for the best texture and avoid excess moisture. If using fresh apples, drain them well before adding.
- Raisins are optional but add a nice chewy contrast; you can omit or substitute with other dried fruits like cranberries.
- Make sure cookies are completely cool before assembling to prevent the cream filling from melting.
- Store cream pies in a single layer to avoid crushing and keep them fresh up to 3 days.
- For a lighter version, substitute half the butter in the filling with cream cheese.
