Description
These Cinnamon Apple Oatmeal Cream Pies are delightful sandwich cookies featuring soft and chewy oatmeal apple cookies filled with a luscious, creamy vanilla buttercream. Perfectly spiced with cinnamon and studded with dried apples and raisins, they make a delicious treat for any occasion.
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 and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Set aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined with the creamed butter and sugars.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Add Oats and Fruit: Stir in the rolled oats, finely chopped dried apples, and raisins if using, ensuring they are evenly distributed throughout the dough.
- Form Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Flatten Dough: Slightly flatten each dough ball with the back of a spoon to form cookie rounds, ensuring even thickness for baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn golden brown and the cookies feel set to the touch.
- Cool Cookies: Let the cookies cool on the baking sheets for several minutes before transferring them to wire racks to cool completely, which is important for easier assembly.
- Prepare Cream Filling: In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, heavy cream (or milk), and a pinch of salt until the mixture becomes smooth and fluffy. Adjust cream or milk quantity if needed to reach a spreadable consistency.
- Assemble Cream Pies: Once the cookies are completely cooled, spread a generous layer of the cream filling on the bottom side of one cookie.
- Form Sandwiches: Place a second cookie on top of the cream spread to form a sandwich. Repeat this process with the remaining cookies and filling.
- Serve or Store: Serve the cinnamon apple oatmeal cream pies immediately, or store them in an airtight container for up to 3 days to maintain freshness.
Notes
- If using fresh apples instead of dried, finely chop and drain them well to avoid excess moisture in the dough.
- Raisins are optional but add a nice chewy texture and sweetness; feel free to omit if preferred.
- You can substitute heavy cream with milk for the cream filling if needed.
- Make sure cookies are completely cooled before assembling to prevent the filling from melting.
- Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
