When I reminisce about childhood desserts, oatmeal cream pies always come to mind. There’s a certain joy in peeling away the wrapper to reveal those soft cookies filled with sweet frosting. However, after trying one recently, I found that nostalgia can sometimes fall short. Determined to recreate the magic of my favorite childhood treat, I set out to make a version that truly lives up to my fond memories.
My take on the traditional oatmeal cream pie incorporates a few key changes. First up, we’re opting for healthier ingredients by cutting back on sugar while adding more wholesome elements. These cookies strike a balance between the familiar oatmeal cream pie and a whoopie pie. Their thick texture and subtly savory notes perfectly complement the sweetness of the cream and preserves. Embracing summer flavors, I chose strawberries for the filling, providing a delightful tang that pairs beautifully with the frosting.
If you’re planning outdoor get-togethers this summer, these cookies will definitely become a staple in your picnic basket.
Ingredients for Strawberry Oatmeal Cream Pie Cookies
Coconut sugar: This sweetener offers a caramel-like flavor that enhances the cookies.
Lemon zest: Adds an extra burst of flavor to the cookies.
Eggs: Just two are needed for this recipe.
Tahini: I enjoy cookies that aren’t overly sweet, and tahini contributes a lovely nuttiness.
Olive oil: Use a high-quality oil for the best results.
Vanilla: I prefer powdered vanilla, but extract works too.
Rolled oats: This recipe uses both whole oats and ground oats for a homemade oat flour.
Baking soda: Essential for giving the cookies a lift.
Butter: One stick is perfect for the frosting.
Powdered sugar: Used to sweeten the frosting.
Orange and lemon zest: These zests help cut through the richness of the frosting.
Heavy cream or milk: A splash of heavy cream adds volume and softness to whipped buttercream.
Strawberry preserves: Store-bought varieties work wonderfully, like Bon Mamman strawberry preserves.
Tips for Making These Cookies
This cookie recipe may seem intricate, but it’s quite simple to prepare. Small details can significantly enhance the flavor and texture.
Whenever I use citrus in desserts, I first rub the zest into the sugar until it feels like wet sand. This technique releases the natural oils from the zest, maximizing flavor. I do the same for the frosting!
For the filling, I create a ring of frosting on the cookie's edge and add a spoonful of jam in the center. This method allows the tangy jam to balance the sweetness of the frosting.
Don’t forget the salt! I believe in the “not too sweet” dessert approach, so a pinch of salt in every component is crucial for flavor enhancement.
Preparing Cookies Ahead and Storing Leftovers
These cookies are great for making ahead. Since some assembly is required, prepare the components separately in advance. Make the frosting and keep it in an airtight container in the fridge for a day or two. Let it warm up to room temperature before assembly. You can also bake the cookies a day or two in advance before putting them together with frosting.
To store the cookies, keep them in the fridge because the frosting softens at room temperature. When it’s time to enjoy, let them sit out for a few minutes before diving in!
Description
A refreshing summer twist on the classic oatmeal cream pie.
Ingredients
For the cookies:
- 2/3 cup coconut sugar (100g)
- zest of 1 lemon
- 2 large eggs, at room temperature
- 1/2 cup tahini
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 2 cups rolled oats
- 2/3 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
For the Filling:
- 1/2 cup butter, at room temperature
- 1 1/2 cup powdered sugar
- zest of 1 lemon
- zest of 1 orange
- 1 – 2 tbsp heavy cream or milk of choice
- 2 teaspoons vanilla
- A big pinch of salt
- Strawberry preserves
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, mix the sugar and lemon zest until the texture resembles wet sand. Add the eggs, tahini, olive oil, and vanilla, whisking until smooth. Then, add the oats, oat flour, baking soda, and salt, mixing until a dough forms.
- Use a cookie scoop to drop dough onto the baking sheet, giving space for spreading.
- Bake for 10-11 minutes, then cool for 5-10 minutes on the tray before transferring to a wire rack.
- While the cookies cool, prepare the frosting by whisking all ingredients except the jam together until smooth.
- To assemble, sandwich the cookies with frosting and a spoonful of jam in the center. Optionally, decorate with melted white chocolate and freeze-dried strawberries. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: cookies
Keywords: oatmeal, oat, cookie
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