Chewy Egg Nog Oatmeal Cream Pies
Soft, spiced oatmeal cookies with egg nog baked right into the dough, sandwiched with a rich egg nog buttercream. These festive cream pies are perfectly chewy, creamy, and full of cozy holiday flavor, a fun twist on the classic oatmeal cream pie!
Ingredients
For the Frosting:
- 1 cup Unsalted butter softened
- 4-5 cups Powdered sugar
- 2-3 tbsps AE Dairy Egg nog
For the Oatmeal Cookies:
- 2 1/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Ground cinnamon
- 1 cup Unsalted butter melted
- 1 cup Granulated Sugar
- 1 cup Light brown sugar packed
- 2 whole Eggs room temperature
- 1 tbsp Vanilla extract
- 1 tbsp AE Dairy Egg nog
- 2 cups Old-fashioned rolled oats
Instructions
For the Oatmeal Cookies:
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.2 1/4 cups All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt, 1 tbsp Ground cinnamon
- In a large mixing bowl combine melted butter and sugars, whisk to combine. Add in the eggs, vanilla, and egg nog.1 cup Unsalted butter, 1 cup Granulated Sugar, 1 cup Light brown sugar, 2 whole Eggs, 1 tbsp Vanilla extract, 1 tbsp AE Dairy Egg nog
- Add the dry ingredients into the wet ingredients, mix well. Fold in the oats. Cover and chill dough for 1 hour.2 cups Old-fashioned rolled oats
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Using a portion scoop, scoop even sized scoops of cookie dough - about 1 1/2 ounces each. Arrange evenly on a lined cookie sheet, leaving 2-3" between each cookie. Bake for 9-12 minutes until golden brown. Allow to cool for a few minutes on the sheet pan then transfer to a wire rack to cool completely.
- Repeat in batches until all the dough is used. Let cookies cool completely before frosting.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.1 cup Unsalted butter
- Add in 2 cups of powdered sugar, beat on low until fully incorporated then increase speed to medium. Add in two more cups of powdered sugar, and egg nog, beat on low speed again until the powdered sugar is incorporated.4-5 cups Powdered sugar , 2-3 tbsps AE Dairy Egg nog
- If the frosting is too thick, thin with a little extra egg not. If it is too thin, add in additional powdered sugar until desired consistency is reached.
- Pipe or spread the frosting between two cooled oatmeal cookies, sandwich and repeat. These are best enjoyed the same day, but will keep for 2-3 days in the fridge if stored in an airtight container.
Notes
- Chill the dough: A short chill (30-60 minutes) helps the cookies hold their shape and stay chewy.
- Watch the bake time: Pull the cookies when the edges are just set, they’ll finish setting as they cool, keeping the centers soft.
- Use room temp butter: This helps the buttercream whip up light and fluffy.
- Pipe or spread carefully: Add an even layer of buttercream to avoid it squishing out when sandwiched.
- Let them rest: After assembling, chill the cream pies for 30 minutes to help them set for cleaner bites.
Nutrition
Serving: 1sandwichCalories: 584kcalCarbohydrates: 68gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 268mgPotassium: 222mgFiber: 2gSugar: 49gVitamin A: 725IUVitamin C: 1mgCalcium: 138mgIron: 1mg