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For the cookies, gather these items: - 1 ½ cups rolled oats - 1 cup whole wheat flour - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ½ cup packed brown sugar - ½ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - ½ cup molasses For the cream filling, you will need: - 1 cup powdered sugar - ½ cup cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 teaspoon vanilla extract These ingredients create the perfect balance of spice and sweetness. I love how the oats add a hearty texture to the cookies. The cream filling brings a smooth richness that complements the gingerbread flavor. If you follow the Full Recipe, you will have delightful treats to share or enjoy solo! First, set your oven to 350°F (175°C). This warm-up helps cookies bake evenly. While the oven heats, grab two baking sheets. Line each one with parchment paper. This step keeps cookies from sticking and makes clean-up easier. In a large bowl, mix the dry ingredients. Start with rolled oats, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Use a whisk to blend them well. Set this bowl aside. In another bowl, cream the butter and sugars. Use softened butter, brown sugar, and granulated sugar. A hand or stand mixer works best here. Beat the mixture on medium speed until it looks light and fluffy, which takes about three minutes. Next, add the egg, molasses, and vanilla extract. Mix until everything is smooth. Now, it's time to combine the dry and wet mixtures. Gradually add the dry ingredients to the wet mix. Stir gently until just combined. Be careful not to over-mix, or your cookies will turn out tough. Now, let’s form the cookies. Use a cookie scoop or two tablespoons. Portion out the dough and drop round balls onto the lined sheets. Space them about two inches apart. This gives them room to spread while baking. Place the sheets in your preheated oven. Bake for 10 to 12 minutes. Look for slightly golden edges and soft centers. When they are done, take them out and let the cookies cool on the sheets for about five minutes. After that, transfer them to a wire rack to cool completely. To get the best texture, do not over-mix your dough. Over-mixing can lead to tough cookies. When you combine the dry ingredients with the wet, stir gently until just mixed. This helps keep your cookies soft and chewy. Cooling is also important. After baking, let the cookies sit on the sheet for about 5 minutes. Then, move them to a wire rack. This cooling method lets them firm up without becoming dry. Spices make your cookies shine. I suggest adding a pinch of ground cloves or allspice for a warm kick. You can also mix in some citrus zest for a fresh twist. For sweetness, taste your dough as you mix. If you want it sweeter, add a little extra brown sugar. Just remember, the cream filling will bring more sweetness too. Garnishing makes your pies look special. Dust the tops with powdered sugar for a snowy effect. You can also drizzle some melted chocolate over them for a fun touch. For the holidays, serve these pies on a festive plate. Add sprigs of pine or holly around them. This creates a lovely, seasonal display that will impress your guests. For the complete recipe, check the Full Recipe above. {{image_4}} You can make these pies healthier by using gluten-free ingredients. Try gluten-free oats and flour. You can also use a gluten-free flour blend. This will keep the texture nice without the gluten. When it comes to sweeteners, you can swap out brown sugar. Use coconut sugar or honey instead. Both will add a nice flavor without too much guilt. Just remember, different sweeteners can change the taste, so experiment to find what you like best. Want to jazz up your pies? Add mix-ins like chocolate chips or chopped nuts. Dark chocolate chips bring a rich taste. Walnuts or pecans add crunch. You can also try dried fruit like cranberries or raisins for a fun twist. For the cream filling, play with flavors too. Instead of vanilla, use almond extract or peppermint oil. This gives a unique taste that fits any mood or season. You might even want to mix in a bit of cocoa powder for a chocolate cream filling. These pies are great for any holiday. For Christmas, you can sprinkle some cinnamon on top. For Halloween, use orange food coloring in the filling to make it festive. You can even shape the cookies into stars or hearts for Valentine’s Day. If you want a fall flavor, try pumpkin spice. Just add pumpkin spice to the cookie dough. This gives a warm flavor that everyone loves. You can also make a pumpkin cream filling to match. This way, you can have a new twist on your favorite recipe. Enjoy the full recipe to create your own incredible gingerbread oatmeal cream pies! To keep your gingerbread oatmeal cream pies fresh, store them in an airtight container. Place parchment paper between the layers to prevent sticking. You can stack them, but separate each layer for best results. For the cream filling, it’s best to store any extra in the fridge. Use a small, sealed container to keep it fresh. If you have leftover cookies without filling, you can store them separately. This helps maintain their texture. You can freeze baked cookies or unbaked dough. If freezing baked cookies, let them cool completely first. Then, wrap them in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. For unbaked dough, scoop the dough balls onto a baking sheet and freeze them for about an hour. Once frozen, transfer them into a freezer-safe bag. When you’re ready to bake, just place the frozen dough on a baking sheet and add a couple of minutes to the baking time. To thaw cookies, take them out of the freezer and let them sit at room temperature for about 30 minutes. For dough, let it sit out for about 15 minutes. This way, you can enjoy your gingerbread oatmeal cream pies at their best. For the full recipe, check out the details to make these delightful treats! You can use quick oats, but the texture will differ. Quick oats cook faster and become softer. This can make your cookies chewier. Rolled oats add a nice bite and heartiness to your Gingerbread Oatmeal Cream Pies. I recommend using rolled oats for the best result. They hold their shape and give a great chewiness. To make a fluffier filling, beat the cream cheese and butter well. Air needs to mix in as you beat. Use a hand mixer or stand mixer on medium speed. This helps incorporate air and creates a light texture. You can also add a bit of heavy cream for extra fluffiness. Just mix until it’s smooth and creamy, but don’t overdo it. These pies last about five days when stored properly. Keep them in an airtight container at room temperature. If you want them to stay fresh longer, you can refrigerate them. Storing in the fridge can extend their life to a week. Just remember to let them sit out a bit before serving, so they soften up. You now know how to make delicious cookies with cream filling. We covered the ingredients, step-by-step instructions, and tips for the best texture and flavor. I also shared fun variations to try and storage tips to keep your treats fresh. Remember, baking is about having fun and trying new things. Use this guide to create your own treats, impress your friends, and enjoy every bite! Happy baking!

Incredible Gingerbread Oatmeal Cream Pies

Delight in the holiday season with these Incredible Gingerbread Oatmeal Cream Pies! Perfectly spiced and filled with a creamy frosting, these pies are a festive treat that will impress your family and friends. With simple ingredients and easy steps, you'll create a delicious dessert in no time. Click through to explore the full recipe and bring this seasonal favorite to your table! Enjoy the joy of baking this holiday!
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Ingredients
  

1 ½ cups rolled oats

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup packed brown sugar

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup molasses

For the Cream Filling:

1 cup powdered sugar

½ cup cream cheese, softened to room temperature

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well mixed. Set this bowl aside for later use.

      Cream Butter and Sugars: In another bowl, combine the softened butter with the packed brown sugar and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 3 minutes.

        Add Egg and Molasses: To the butter and sugar mixture, add the large egg, molasses, and vanilla extract. Continue to mix until everything is thoroughly combined and smooth in texture.

          Combine Mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir gently until just combined—be cautious not to over-mix, as this could affect the texture of your cookies.

            Form Dough Balls: Using a cookie scoop or two tablespoons, portion out the dough and drop round balls onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading during baking.

              Bake: Place the baking sheets in your preheated oven and bake for 10-12 minutes. Look for slightly golden edges and centers that are set but soft. Once baked, remove them from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                Make the Cream Filling: In a medium mixing bowl, combine the powdered sugar, softened cream cheese, softened butter, and vanilla extract. Beat together until the filling is smooth, creamy, and well incorporated.

                  Assemble the Pies: Once your cookies are fully cooled, take one cookie and spread a generous layer of the cream filling on its flat side. Top it with a second cookie, flat side down, creating a sandwich.

                    Chill: For optimal flavor and texture, place the assembled cream pies in the refrigerator for at least 30 minutes before serving to allow the filling to set.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-15 pies

                        - Optional Presentation Tips: For an extra festive touch, dust the assembled pies lightly with additional powdered sugar. Arrange them on a lovely holiday-themed plate and consider adding a few sprigs of holly or pine around them for a charming seasonal display!