Oatmeal Caramel Cream Pies Recipe

Remember those cherished childhood days, where the scent of freshly baked cookies wafted through the kitchen, and each bite felt like a warm hug? Prepare to embark on a nostalgic culinary journey as we reinvent a classic favorite with a modern twist.

Tip: To ensure your cream pies are perfection personified, don't forget to refrigerate them before packing. Trust us, you don't want the luscious caramel buttercream oozing out prematurely, stealing the show before it's even begun. Whether you're gearing up for a festive gathering or planning a cozy family night in, these delectable treats are bound to steal the spotlight and leave everyone craving seconds.

Photo: Oatmeal Caramel Cream Pie By: Southern Living

Oatmeal Caramel Cream Pies Recipe

Recipe from Southern Living

Active Time: 30 mins

Total Time: 1 hour 40 mins

Servings: 24

Ingredients

Cookies

• 1 cup salted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 3 cups uncooked regular rolled oats

• 1 cup chopped toasted pecans

Salted Caramel Buttercream

• 16 caramel candies (such as Kraft)

• 3 tablespoons heavy cream, divided

• 1/2 cup softened salted butter

• 3 ounces softened cream cheese

• 2 teaspoons vanilla extract

• 1/2 teaspoon kosher salt

• 1 (16-oz.) pkg. powdered sugar

Directions

1. Preheat oven to 350°F. Gather your ingredients.

2. Prepare cookie dough:

• Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

3. Bake cookies:

• Using a 1 1/2-inch cookie scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.)

• Bake in preheated oven until golden but still soft in center, 9 to 10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

4. Prepare the Salted Caramel Buttercream:

• Microwave 16 caramel candies (such as Kraft) and 1 Tbsp. heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals. Stir in 1 additional Tbsp. cream.

• Cool at room temperature until lukewarm, about 30 minutes. Beat 1⁄2 cup softened salted butter and 3 oz. softened cream cheese with an electric mixer on medium speed until creamy; add 2 tsp. vanilla extract and 1⁄2 tsp. kosher salt; beat until combined.

• Gradually add 1 (16-oz.) pkg. powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition. Add 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency, if needed.

5. Fill cookies:

• Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies.

• Top with remaining cookies, flat side down, pressing gently.