Oatmeal Cream Recipe

Prep dry ingredients

In a medium bowl, whisk together 1.5 cups rolled oats, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter with 1/4 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add 1 large egg and 1 teaspoon vanilla extract to the creamed butter and sugars. Beat until incorporated, scraping the bowl as needed, about 30–45 seconds.

Combine dry and wet

With the mixer on low speed, gradually add the dry oat-flour mixture to the wet ingredients and mix until just combined. Do not overmix; the dough will be slightly sticky but manageable. If dough seems too loose, chill 10–15 minutes.

Beat cream cheese and butter

In a medium bowl, beat 4 oz softened cream cheese with 2 tablespoons softened unsalted butter until smooth and lump-free, about 1–2 minutes.

Sweeten and flavor

Add 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Beat on low, then medium, until smooth. If mixture is too stiff for piping or scooping, add up to 1 teaspoon milk or cream, 1/4 teaspoon at a time, until it reaches a spreadable but not runny consistency.

Chill filling briefly

Cover and chill the filling in the refrigerator for 10 minutes to firm slightly so it holds shape when sandwiched.

Preheat and prepare baking sheets

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Portion dough

Scoop the cookie dough into 24 equal portions (about 1 tablespoon each) and roll into balls. On half of those (12), press each dough ball into a shallow cup indentation with your thumb to form a small well for the filling, leaving a raised rim around the edge so filling won't leak.

Fill cookies

Using a small spoon or piping bag, place about 1 teaspoon of the cream filling into each indented cookie (12). Do not overfill; leave room for the top cookie. If filling is very soft, return to fridge briefly so it holds shape.

Top and seal

Flatten the remaining 12 dough balls slightly and place one on top of each filled cup, pressing gently around the edges to seal and create a stuffed sandwich cookie. Wipe away any excess filling on edges so cookies seal well.

Egg wash and sugar

Lightly brush the tops with beaten egg (use sparingly) and sprinkle with 1 tablespoon turbinado or coarse sugar if desired for crunch and shine.

Bake

Bake one sheet at a time in the center of the preheated oven for 10–13 minutes, or until the edges are lightly golden and the tops are set. Baking time can vary slightly depending on oven and cookie size; avoid overbaking to keep filling creamy.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The filling will firm as it cools.

Once completely cooled, store the stuffed oatmeal cream cookies in an airtight container in the refrigerator for up to 4 days (cream cheese filling benefits from refrigeration). Bring to room temperature for 15–20 minutes before serving if desired.