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After so many fails, I got this Cinnamon Sugar Oatmeal Cream Pie recipe right just in time for Thanksgiving — and they were a hit! This recipe is an amalgamation of recipes I found online and the tweaks I made that made them work best for me. Thin and crispy edges but soft and chewy in the middle, just how I like it! Here’s a reel on exactly how I make them.
Cinnamon Sugar Oatmeal Cream Pies
Ingredients
+ 1.5 cups all purpose flour (I used Bob’s Red Mill gluten free)
+ 3 cups oats
+ 1 cup butter - room temp but still hard-ish (if it’s too soft they’ll spread too much)
+ 2 eggs
+ 1 cup light brown sugar
+ 1/2 cup granulated sugar
+ 1 tbsp cinnamon - extra for topping
+ 1 tbsp vanilla extract
+ 1/2 tbsp ginger (not absolutely necessary but I like the little spice)
+ 3/4 tsp baking powder
+ 1/2 tsp baking soda
+ 1/2 tsp salt unless using salted butter
+ Add raisins, cranberries, chocolate chips, nuts etc. if desired!
Instructions
1. Preheat oven to 350˚F.
2. Combine flour, baking powder, baking soda, cinnamon, ginger, salt and set aside.
3. In a mixing bowl, cream butter, brown sugar and granulated sugar - then add eggs and vanilla.
4. Add flour mixture and blend with mixer. Then, add oats and blend with mixture.
5. Scoop about 1.5 inch balls onto lined baking sheet, about 12 per sheet (recipe makes 24).
6. Bake for about 10-12 minutes in middle rack, remove when they’re browning around edges but still soft in the middle - put on a cooling rack.
7. Right when they come out of the oven, sprinkle cinnamon sugar mixture in top (just combine equal parts cinnamon and sugar).
8. Let cool and frost. For frosting I used vanilla but I like them better with buttercream! Minimalist baker has an easy recipe or you can just buy it.
