Oatmeal Cream Cookies Dessert Recipe
These Oatmeal Cream Cookies are a delightful dessert treat featuring two soft and chewy oatmeal cookies sandwiched with a velvety vanilla cream filling. This easy dessert recipe is perfect for anyone who loves classic flavors with a touch of creamy sweetness.
Equipment
- Stand mixer with whisk and paddle attachments
- Baking sheets
- Parchment paper
- Silicone spatula
- ½-ounce cookie scoop
Ingredients
For the Cookies:
- ½ cup 1 stick unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 tablespoon molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ cup old-fashioned oats
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the Vanilla Cream Filling:
- ½ cup (1 stick) unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cookies:
- Preheat and Prepare Pans: Preheat your oven to 325°F. Line two baking sheets with parchment paper for easy cleanup.
- Cream the Butter and Sugar: In a stand mixer fitted with the whisk attachment, beat the room-temperature butter, light brown sugar, and molasses on low speed until combined. Gradually increase to medium-high speed, beating until smooth and creamy, around 2 minutes.
- Incorporate Wet Ingredients: Use a silicone spatula to scrape down the sides of the bowl. Add the egg and vanilla extract, then beat on medium-high speed until fully combined.
- Combine Dry Ingredients: Add the flour, oats, baking soda, and salt to the butter mixture. Mix on low speed until everything is just combined, and no dry streaks remain.
- Portion and Shape Cookies: Use a ½-ounce cookie scoop (or a tablespoon) to measure dough portions. Roll each portion into a ball, flatten slightly, and place them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 9 to 11 minutes, until the edges are set and lightly golden, but the centers remain soft. Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a cooling rack. Let them cool completely, about 25 minutes.
Make the Vanilla Cream Filling:
- Mix the Filling: In a stand mixer fitted with the paddle attachment, combine the room-temperature butter, confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Begin mixing on low speed, then increase to high, beating until the mixture is light and fluffy, about 45 seconds. If the filling appears too thick, add a small splash of heavy cream.
Assemble the Cookies:
- Sandwich the Cookies: Spread about 2 tablespoons of vanilla cream filling on the bottom side of one cookie, then top with a second cookie to form a sandwich. Repeat with the remaining cookies and filling.
Notes
- For a softer filling, add an additional tablespoon of heavy cream.
- Make sure the cookies are fully cooled before adding the filling to prevent melting.
- Store the finished cookies in an airtight container at room temperature for up to 3 days.
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