A nostalgic desert gets an upgrade! These Oatmeal Cream Pies with Ginger Cream are chewy, spicy, creamy, and everything you could ever want a cream pie to be. Winner!
A couple years ago, my friend Leah and I took a trip to attend the Country Living Fair in Atlanta, Georgia and it was every bit exciting as you would imagine.
- Pumpkins.
- Crafts.
- Junk.
- Cooking demonstrations.
- And some of the most amazing vendors and celebrity appearances one could fathom at a Country Living Festival.
IT WAS AMAZING!
One of our best memories was meeting the one… the only… Fabulous Beekman Boys!
These men – I tell you. I think Leah and I had a full-blown proposal for Brent and Josh before we got to the front of the meet-and-greet line, which included us moving to upstate New York, becoming their neighbors, and hosting each other for elaborate dinner parties, cookie baking and cocoa on cold winter days, and ultimately becoming best friends.
While we’re still waiting on our official invite to their farm, we certainly felt like old friends when we had a chance to meet these two. They were so sweet, so kind, and so sincere in their gratitude to us for buying their books and being fans.
This post for Cookbook Month is particularly special to me, being that I’ve gotten to meet Brent and Josh, and have continued to cross paths with them. At the time, they were in the process of launching a certain line of products at a certain large retailer based in Minneapolis, who I happen to work for full-time. It was so fun running in to them, and being able to say, “I just saw you last week!”.
Hmm…well.
Perhaps my original plan to become their best friends actually WAS starting to manifest itself…
Not to mention that they signed my cookbook with, “Stay sweet!”.
**I keep telling myself that this endearing message was solely meant for me…and isn’t their go-to signature in their book dedicated to desserts.**
I digress. Let’s talk about their beautiful cookbook, The Beekman Heirloom Dessert Cookbook.
This book! Every. Single. Recipe. Every single one!
The photos are gorgeous, the recipes delicious, and the stories charming. Love, love, love.
Being that I’m partial to ginger (in case you missed that earlier this week), I chose to make their Oatmeal Cream Pies with Ginger Cream.
And yes, they’re just as freaking amazing as they sound.
These cookies are absolutely to die for.
- Warm.
- Spicy.
- Chewy.
The nutmeg, cinnamon, and ginger give the cookie its sweet, spicy, nostalgic flavor. Perfectly delicious as they are.
But we’re taking things a step further, with this Ginger Cream.
Good lord.
GOOD. LORD.
Whenever I’ve made a frosting or filling for cookies, I’ve always made your basic buttercream or cream cheese frosting – both of which include butter. And let me pose this question upon you: if given the choice between buttercream or cream cheese frosting – what would you choose?
I’m venturing to guess that 97% of us would shout CREAM CHEESE FROSTING!!!!!!
Which is basically what this is. But it isn’t.
I know, I confuse me too, sometimes.
It’s literally sweetened cream cheese with crystallize ginger thrown in.
Um, HIIII…. (cues nervous laughter)…WHAT?!
Yea, I know. SO GOOD.
Make a big batch of these to bring to a pals house, to the office, or to the next room with you. On the couch.
JK, moderation please.
But seriously…
Oatmeal Cream Pies with Ginger Cream
Ingredients
For the oatmeal cookies:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour spooned and leveled off
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
For the ginger cream filling:
- 1 package (8 oz) cream cheese, room temperature
- 1/3 cup confectioners' sugar
- 1/4 cup crystallized ginger, finely chopped
Instructions
For the oatmeal cookies:
- Preheat oven to 350 degrees. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats.
- Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
For the ginger cream filling:
- In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the ginger.
- Frost the bottoms of 12 cookies with ginger cream, then top with the remaining 12 cookies.