Cutie Pies

By Angela Denstad Stigeler

It’s time to pack up those little cutie pies and send them off for the start of another school year. And, no matter how young or old, who doesn’t love to find a little oatmeal cream pie tucked into a lunchbox? They’re a comforting blend of buttery oatmeal goodness and sweet cream cheese sure to please any palate. The cookie dough spreads itself out in the oven into nice thin rounds, just right for filling. So they’re fun to make, naturally cute, and none too fussy. One batch should nicely supply several lunches, with plenty waiting at home for everyone’s return. So let these little cutie pies help start the school year off right.


Oatmeal Cream Pies 


1 1/2 cups all-purpose flour

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

1/2 cup granulated sugar

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

1 1/2 cups rolled oats (not quick-cooking)

1/2 cup golden raisins or currants, optional

8 ounces cream cheese, room temperature

1/2 cup confectioners’ sugar


Preheat the oven to 350 degrees, with racks in the upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, beat the butter, sugars and molasses with an electric mixer on high until light and fluffy, about 4 minutes. Add vanilla and beat in the eggs one at a time, scraping down the bowl as necessary.

With the mixer on low, add the flour mixture and beat just until combined. With a rubber spatula, stir in the oats and raisins. Drop the dough in mounds of about 2 tablespoons each, 2 inches apart, onto two baking sheets. Bake until the cookies are just set at the edges and slightly soft in the middle, about 11 minutes, rotating sheets halfway through. Let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

In a medium mixing bowl, beat the cream cheese and confectioners’ sugar until light, about 2 minutes. Spread filling on the flat sides of half the cookies. Sandwich them together with the remaining cookies.