Oatmeal Cream Pies
- 20m Prep Time
- 12m Cook Time
- 1h 0mReady In
Soft oatmeal cookies filled with a fluffy seven-minute frosting, made lighter with less butter and an airy egg white filling.
Ingredients
- 355 ml quick-cooking oats
- 355 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml cinnamon
- 2.46 ml kosher salt
- 118 ml dark brown sugar firmly packed
- 118 ml granulated sugar
- 118 ml unsalted butter melted
- 1 large egg yolk
- 4.93 ml pure vanilla extract
- 118 ml water
- 1 large egg white
- 44.4 ml granulated sugar
- cream of tartar
- 1.23 ml pure vanilla extract
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.1 mg
- Iron: 1.83 mg
- Magnesium: 57.7 mg
- Phosphorus: 125 mg
- Potassium: 171 mg
- Zinc: 0.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml quick-cooking oats
- 355 ml all-purpose flour
- 4.93 ml baking soda
- 4.93 ml cinnamon
- 2.46 ml kosher salt
- 118 ml granulated sugar
- 1 large egg yolk
- 4.93 ml pure vanilla extract
- 118 ml water
- 1 large egg white
- 44.4 ml granulated sugar
- cream of tartar
- 1.23 ml pure vanilla extract
Prepare
- 118 ml dark brown sugar, firmly packed
- Melt 118 ml unsalted butter
Let's Cook
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Step 1.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the oats, flour, baking soda, cinnamon, and salt; set aside.
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Step 2.
In a second bowl, whisk together the brown sugar, granulated sugar, melted butter, egg yolk, vanilla, and water until smooth. Add the flour mixture and stir with a spatula until just combined; do not overmix.
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Step 3.
Drop the dough by 2-tablespoon portions onto the prepared baking sheets, spacing them 2 inches apart. Using your hands, flatten each mound to about ½-inch thickness and 2 inches in diameter. Bake until the edges are golden brown, 9 to 12 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then slide the parchment onto a wire rack to cool completely.
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Step 4.
While the cookies cool, make the filling: In a large bowl, whisk together the egg white, granulated sugar, and cream of tartar. Set the bowl over a saucepan of simmering water (the bowl should not touch the water) and cook, whisking constantly, until the sugar is dissolved and the egg white is very warm to the touch, about 2 minutes.
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Step 5.
Remove the bowl from the heat. Using an electric mixer, beat the warm egg-white mixture on medium speed until glossy and soft peaks form, 2 to 3 minutes. Add the vanilla and beat briefly to combine.
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Step 6.
Once the cookies are completely cool, assemble the sandwiches: Spread about 1 tablespoon of the filling onto the flat side of half the cookies, then top with the remaining cookies, flat side down, pressing gently to adhere.