Description
Delight in these Banana Oatmeal Cream Pies, featuring soft, cinnamon-spiced oatmeal cookies made with ripe bananas and a luscious cream cheese filling. Perfect as a comforting snack or dessert, these cream pies combine wholesome oats with a smooth, sweet filling for an irresistible treat.
Ingredients
Scale
Cookies
- 3 cups 1-minute oats (300g)
- 3 cups bread flour (389g)
- 1 tablespoon ground cinnamon (8g)
- 1 tablespoon cornstarch (9g)
- 2 teaspoons baking powder (6g)
- ¾ teaspoon salt (5g)
- 1½ cups light brown sugar (packed, 313g)
- 1 cup butter flavored vegetable shortening (or butter, 189g)
- 1 cup mashed banana (2½ bananas, 255g)
- ¼ cup light corn syrup (85mL)
- 1 tablespoon vanilla extract (11mL)
Filling
- 4 ounces cream cheese (softened, 62g)
- ¼ cup unsalted butter (softened, 56g)
- 2½ cups powdered sugar (approximately 300g)
- 1 to 2 tablespoons heavy whipping cream (15-30mL)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dry Ingredients: In a medium bowl, whisk together the oats, bread flour, baking powder, cornstarch, salt, and cinnamon until evenly combined to ensure a consistent texture and flavor in your cookies.
- Cream Shortening and Sugar: Using a stand mixer fitted with a paddle attachment, cream the light brown sugar and vegetable shortening together for about 2 minutes until the mixture is smooth and fluffy, which helps create a tender cookie.
- Add Banana Mixture: Incorporate the mashed banana, light corn syrup, and vanilla extract into the creamed sugar and shortening. Mix on high speed until the mixture is light and fluffy, which adds moisture and natural sweetness.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the banana mixture, about 1 cup at a time, mixing just until incorporated after each addition to avoid overmixing and keep the cookies tender.
- Portion Cookies: Using a medium cookie scoop, portion the dough onto the prepared baking sheet spacing them about 3 inches apart. Gently press each cookie down with your fingers or the bottom of a glass until about ½ inch thick for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 6 to 7 minutes. The cookies will look slightly soft in the center when done, which is expected to maintain a chewy texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
- Prepare Filling: Meanwhile, beat the softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, mixing until well blended. Add 1 to 2 tablespoons of heavy whipping cream and vanilla extract to achieve a creamy and spreadable consistency.
- Assemble Cream Pies: Once the cookies are completely cooled, spread a generous amount of the cream cheese filling onto the bottom of one cookie and sandwich it with another cookie on top, pressing gently to adhere.
Notes
- Ensure cookies are completely cooled before assembling to prevent the cream filling from melting.
- Use ripe bananas for maximum flavor and natural sweetness.
- If desired, substitute vegetable shortening with unsalted butter for a richer taste.
- Adjust heavy cream in the filling for desired consistency; add more for a creamier texture.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
