Homemade Salted Caramel Oatmeal Cream Pies
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Serves: 15 sandwiches
 
Chewy, crispy oatmeal cookies are stuffed with cream cheese frosting and homemade salted caramel - a childhood classic, updated!
Ingredients
Oatmeal Cookies
  • ¾ c. unsalted butter, softened (1½ sticks)
  • ¼ c. (4 Tlbs.) vegetable shortening
  • 1¼ c. light brown packed brown sugar
  • ¾ c. white sugar
  • 2 eggs
  • 2 tsp. vanilla bean paste (or extract)
  • 1 Tlbs. dark molasses
  • 1¼ c. all-purpose flour
  • 2½ c. quick cooking oats
  • 2 Tlbs. instant vanilla pudding mix
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
  • ½ cup golden raisins
Cream Cheese Frosting
  • ¼ c. unsalted butter, softened
  • ¼ c. cream cheese, softened (you can use ⅓ reduced fat)
  • 2 tsp. vanilla bean paste (or extract if you can't find paste)
  • 2½ c. powdered sugar
Caramel
  • ½ c. white sugar
  • 2½ Tlbs butter
  • ½ c. heavy cream
  • Kosher salt
Instructions
Cookies:
  1. In the bottom of a stand mixer, add butter, shortening, brown sugar, and white sugar. Beat until light and fluffy, about 2 minutes. Add in egg, vanilla and molasses, beat another minute until smooth. If needed, scrape down sides with spatula, beat again until smooth.
  2. Add in flour, oatmeal, instant pudding mix, baking powder, baking soda, cinnamon, salt, and raisins. Mix just until combined.
  3. Form dough into 2 tablespoon balls, place on a greased baking sheet (you do not need to space them since they will be transferred to a container), and VERY slightly flatten top. Chill until firm. Transfer to an airtight container and chill for 24 hours.
  4. Preheat oven to 350 degrees. After dough has chilled grease a baking sheet with non-stick cooking spray or line with a silpat. Cook six cookies at a time (cookies will spread), for 11 minutes (no more), cookies will not look done, but they will be. Cool on baking sheet for 2 minutes, then CAREFULLY use a spatula, to transfer to a cooling rack. Repeat with remaining cookies. Cool completely before assembling.
Frosting
  1. Beat butter, cream cheese, and vanilla together until light and fluffy. Add in powdered sugar, ½ cup at a time until smooth.
Caramel
  1. Add sugar to the bottom of a medium saucepan. Turn the heat on medium-low and wait for the sugar to start melt. Once the sugar starts to turn an amber color or the edges and begins to melt, stir with a metal spoon. Continue to stir every 10-15 seconds until al the sugar is melted and an amber color. Once all the sugar has melted, add in butter, stir until combined. Turn the heat off, and add in cream. The mixture will sputter and boil, just continue to stir until the cream is incorporated. Transfer to a mason jar, and cool completely.
To assemble:
  1. Spread 2-3 tablespoons of frosting on one cookie. Drizzle with caramel, sprinkle with kosher salt, and top with anther cookie.
  2. Serve immediately, or store in an airtight container in the fridge. Let them come to room temperature before serving.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-salted-caramel-oatmeal-cream-pies/