Cookies · Country Living
Gingerbread Oatmeal Cream Pies
Chewy spiced oatmeal-gingerbread cookies sandwiched around a fresh-ginger cream cheese filling.
Recipe adapted from Country Living — view original recipe (opens in a new tab).
Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.
The recipe
24 servings- Prep
- 30 min
- Cook
- Not specified
- Total
- 50 min
Country Living lists 30 minutes prep and 50 minutes total. Cookies bake 9–10 minutes and must cool completely before filling.
Ingredients
0 of 22 checked
For the gingerbread cookies
For the cream filling
Equipment
- 2 baking sheets
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- 1½-tablespoon cookie scoop
- Wire rack
Allergen note: Contains wheat, milk, and eggs. Oats may be processed with wheat.
Instructions
Make the dough
Heat the oven to 350°F and line two baking sheets with parchment. Whisk the flour, baking soda, spices, and salt. Beat the butter and brown sugar on medium for 1–2 minutes until fluffy, then beat in the molasses, vanilla, and eggs. Mix in the flour mixture, then stir in the oats.
Scoop and bake
Scoop about 1½ tablespoons per cookie, 2 inches apart. Bake 9–10 minutes, until the edges are lightly golden. Cool 10 minutes on the pans, then move to a rack to cool completely.
Make the filling
Beat the butter and cream cheese on medium for 1–2 minutes until creamy. Beat in the confectioners’ sugar, vanilla, cream, and salt, then the fresh ginger and cinnamon.
Assemble
Turn half the cookies flat side up, divide the filling among them, and top with the remaining cookies.
Kitchen notes
- Fill only fully cooled cookies so the filling doesn’t melt.
- Yield is 24 servings per the source; each cream pie uses two cookies.
Storage & make-ahead
Country Living says to serve right away or keep airtight at room temperature for 1–2 days.