**Oatmeal Cookie Sandwiches (because, let’s be honest, it’s not really a pie!)**
Sometimes kids just know best, and my daughter was quick to point out that “Oatmeal Cream Pie” didn’t make much sense—it’s not a pie, after all. She thought we should call them "Oatmeal Cookie Sandwiches," and I have to admit, she’s absolutely right!
These delicious treats feature soft, chewy oatmeal cookies made with ripe bananas and a touch of molasses for depth. The filling is a dreamy, creamy blend of butter and cream cheese that perfectly balances the cinnamon-spiced cookies. Whether you call them pies or cookie sandwiches, they’re a delightful dessert that will bring comfort and nostalgia to every bite. Perfect for lunchbox surprises, afternoon treats, or just because.
Give them a try—your family will thank you, and maybe your kids will even rename them too!
Ingredients:
- 2 ripe bananas
- 1/2 cup butter, softened (226 grams)
- 1/2 cup brown sugar (200 grams)
- 1/4 cup granulated sugar (100 grams)
- 1/4 cup molasses
- 1 teaspoon vanilla extract (250 grams)
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups rolled oats (blended in food processor or blender for smoother texture)
Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar (plus more if needed)
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon cream (if needed)
Directions
1. Preheat the Oven: Preheat your oven to 350°F (180°C or 170°C for fan-forced). Line cookie sheets with silicone baking mats or parchment paper.
2. Prepare the Cookie Dough:
- In a large bowl or mixer fitted with a paddle attachment, beat the banana until smooth.
- Add in the softened butter, brown sugar, and granulated sugar, mixing until the mixture is fluffy.
- Blend in the molasses and vanilla extract until creamy.
3. Combine Dry Ingredients:
- Turn off the mixer and add in the flour, cinnamon, baking soda, and salt. Mix with a spatula a few times to help prevent flour from flying everywhere.
- Then, resume mixing on low speed until fully incorporated.
- Stir in the rolled oats until evenly distributed.
4. Shape the Cookies:
- Scoop about 1 to 1.5 tablespoons of dough and form into balls. Place the cookie balls 2 inches apart on the lined cookie sheets. A cookie scoop works well for this step.
- You should yield approximately 32-34 cookies, enough to create 16-17 sandwich cookies.
5. Bake:
- Bake one sheet at a time in the middle of the preheated oven for about 9-11 minutes, or until the tops appear set.
6. Cool: Allow the cookies to cool on the sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:
1. In a large bowl, beat the softened butter until fluffy.
2. Chop the cream cheese into 3-4 chunks and beat them into the butter until well combined.
3. Gradually add 1 1/2 cups powdered sugar, vanilla extract, and a pinch of salt, starting on low speed and then increasing to medium until smooth and creamy.
4. Beat in the remaining powdered sugar, adding it in 1/2 cup increments, until the desired sweetness is achieved. If the frosting is too thick, mix in 1 tablespoon of cream to loosen it up.
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Assemble the Cookies:
1. Take one cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.
2. Place a second cookie on top, bottom side down, to create a sandwich.
Enjoy your delicious homemade oatmeal cookie sandwiches!