Eggnog Oatmeal Creme Pies
Soft and chewy homemade oatmeal cookies filled with a luscious eggnog icing. The addition of extra warm spices make this Eggnog Oatmeal Creme Pie recipe the perfect holiday treat!
Servings: 12 sandwich cookies
Calories: 520kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 1.5-inch cookie scoop
- Large baking pans
- Piping bag (or ziptop bag)
Ingredients
Oatmeal Cookies
- 1 cup unsalted butter room temperature (226g)
- 1 cup brown sugar 200g (light or dark)
- ½ cup granulated sugar 100g
- 1 large egg + 1 yolk
- 1 teaspoon vanilla paste or extract
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups old fashioned oats 150g
Eggnog Buttercream
- 6 tablespoons unsalted butter room temperature (85g)
- 3 cups powdered sugar 360g
- ¼ cup eggnog 60ml
- ⅛ teaspoon ground nutmeg
Instructions
Oatmeal Cookies
- Cream together the butter, brown sugar, and granulated sugar over medium speed until light and fluffy, about 5 minutes.
- While the mixture is creaming, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Once the butter and sugars are creamed, add the eggs and vanilla and beat to combine, then scrape down the sides. With the mixer on low speed, spoon in the dry ingredients until combined, then add in the oats last and give one more mix.
- Place the bowl and dough in the fridge to rest for at least two hours. Do not skip this step*.
- Preheat the oven to 350℉/177℃ and line 2 baking pans with parchment paper.
- Using a 1.5 inch cookie scoop, press the dough into the scoop with the palm of your hand, add the cookies to the baking pans, leaving as much space in between as possible.
- Bake for 8 minutes. At the 8 minute mark, “scoot” your cookies to make them perfectly round. You can do this with a cookie cutter (or anything with a round opening - e.g. sour cream container) larger than your baked cookie or with a fork. Simply surround your cookie with the cutter and move it around so the sides round back up. With the fork, place the fork on its side and use the tines to round out any uneven edges. Because we’re making sandwiches, we want these to be as evenly round as possible.
- Once shaped, return to the oven for about 2-4 minutes. The middles will still seem very underdone - this is what we want. Remove the pan from the oven, scoot any deformed edges again, and place the pan on a wire rack to cool. Allow the cookies to cool completely on the pan (this will finish setting the center).
Eggnog Buttercream
- While the cookies are cooling, make the buttercream. In a stand mixer with the paddle attachment (or with a handheld mixer), cream the butter for about a minute over medium speed until light and fluffy.
- Add half of the powdered sugar, then increase the speed to medium (it will look like a paste at this point), then slowly drizzle in half of eggnog and beat on medium high speed.
- Return to low and add in the rest of the powdered sugar, ground nutmeg, then the remaining eggnog and beat on medium speed until light and fluffy. If it still feels a bit too stiff, add in another drizzle of eggnog until it's a pipeable/spreadable consistency. If too thin, add a bit more powdered sugar.
Assembly
- When the cookies are completely cool, pipe or spread the buttercream onto the bottom side of one of the cookies, and place the bottom side of another cookie on top and gently press together. Leave a bit of room around the edges of the cookies to allow for spreading when you sandwich the cookies together.
Notes
Watch how to scoot your cookies to make them perfectly round.
This recipe makes enough for 24 cookies = 12 sandwiches.
Store the cookies in a sealed container or ziplock bag in the fridge for up to 3 days. Allow the cookies to come to room temperature before enjoying (about 1 hour).
*During chill time, push the dough towards the side of the bowl so there's a bit of an indent in the center. This will help the dough chill best. The dough should be quite firm prior to baking.
If the dough still feels rather soft once the dough balls have been scooped, add the pan (with the dough balls on) in the freezer for about 15 minutes, then bake.
Nutrition
Calories: 520kcal | Carbohydrates: 78g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 175mg | Potassium: 102mg | Fiber: 2g | Sugar: 56g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
