Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Cream Pies 4.2 (70) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 13 These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes. Ingredients 1 ½ cups all-purpose flour (spooned and leveled) ½ teaspoon coarse salt ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon cinnamon 1 cup (2 sticks) unsalted butter, room temperature ¾ cup packed dark-brown sugar ½ cup granulated sugar 1 tablespoon unsulfured molasses 1 teaspoon pure vanilla extract 2 large eggs 1 ½ cups rolled oats (not quick-cooking) ½ cup golden raisins 8 ounces cream cheese, room temperature 6 tablespoons confectioners' sugar Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely. In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies. Cook's Notes A small offset spatula is just right for spreading filling on sandwich cookies, or use a butter knife instead. Refrigerate cookies in an airtight container, up to 5 days. Rate it Print