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Pioneer Woman Oatmeal Pies

Pioneer Woman Oatmeal Pies - recipe card
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A nostalgic, soft-baked oatmeal cookie sandwich filled with a luscious, maple-scented cream cheese and brown sugar filling. These handheld pies are chewy, warmly spiced, and perfect for sharing at gatherings or as a comforting dessert.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups old-fashioned rolled oats
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon maple extract
  • 1 tablespoon honey

Instructions

  1. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. This ensures even baking and easy release.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and airy.
  3. Add the egg and vanilla extract. Beat on medium speed for 1 minute until fully incorporated. Scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This distributes the leavening and spice evenly.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; overmixing develops gluten and makes the cookies tough.
  6. Fold in the rolled oats with a spatula. The dough will be soft and slightly sticky. Refrigerate the dough for 10-15 minutes to firm it up, making it easier to scoop.
  7. Scoop the dough into 8 equal portions (about 2 tablespoons each) and roll them into balls. Place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with your palm to about 1/2 inch thick.
  8. Bake for 10-12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers just look set. The cookies will be soft; they will continue to firm up as they cool.
  9. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Do not assemble while warm, or the filling will melt.
  10. While cookies cool, make the filling: In a medium bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
  11. Add the powdered sugar, maple extract, and honey. Beat on low speed until incorporated, then increase to medium-high and whip for 2 minutes until light and fluffy. The filling should hold its shape.
  12. Spread about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to sandwich them. Repeat with the remaining cookies.
  13. For best texture, let the assembled pies rest at room temperature for 15 minutes before serving. This allows the filling to soften and meld with the cookies.
  14. Serve and enjoy! These are best enjoyed the same day, but they can be stored in an airtight container for up to 3 days.

Notes

Store assembled oatmeal pies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unassembled cookies (with parchment between layers) in a freezer-safe bag for up to 2 months. To serve, thaw cookies at room temperature, then prepare fresh filling or thaw assembled pies in the refrigerator overnight. Reheat gently in a 300°F (150°C) oven for 5-7 minutes if you prefer a warm, soft cookie.

Nutrition

Keywords: oatmeal pies, oatmeal cookie sandwiches, chess pie filling, brown sugar cream cheese sandwich cookies, old-fashioned oatmeal cookies, homemade oatmeal cookies, comfort dessert, baking, American dessert, Pioneer Woman recipe, lunchbox treat

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-oatmeal-pies/