Obsessed Cakes
Salted Caramel Oatmeal Cream Pies
Soft malted oatmeal cookies with fluffy salted caramel cream and a little extra caramel tucked inside.
- Prep
- About 30 min (estimated)
- Bake
- 10-12 min per tray
- Total
- About 2 hr (estimated), including chilling and cooling
- Yield
- About 9 cream pies (18 cookies, 45 g portions)
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Ingredients
Oatmeal Cookies
- 195 g (about 1 1/2 cups + 2 tablespoons) all-purpose flour
- 140 g (about 1 1/3 cups + 4 tablespoons) old-fashioned rolled oats
- 20 g (about 2 tablespoons + 3/4 teaspoon) non-diastatic malt powder
- 5 g (about 2 1/8 teaspoons) cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg, optional
- 115 g (about 1/2 cup) butter, room temperature
- 125 g (about 1/3 cup + 4 tablespoons) light brown sugar, packed
- 75 g (about 6 tablespoons) granulated sugar
- 1 flax egg (1 tablespoon ground flaxseed + 2 1/2 tablespoons water), or 1 large egg
- 45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 2 teaspoons vanilla bean paste
Salted Caramel Cream Filling
- 113 g (about 1/2 cup) butter, room temperature (1 stick)
- 250 g (about 2 cups + 1 tablespoon) powdered sugar, sift after measuring
- 30 g salted caramel syrup (weigh for accuracy)
- 1/4 teaspoon fine sea salt
- 30 g (about 2 tablespoons) heavy cream, room temperature or just slightly warmer, plus more as needed
- Additional salted caramel syrup, for drizzling
Instructions
- If using a flax egg, stir together 1 tablespoon ground flaxseed and 2 1/2 tablespoons water. Set aside for 5-10 minutes, until thickened. If using a large egg, keep it ready for the wet ingredients.
- In a medium bowl, whisk together the all-purpose flour, non-diastatic malt powder, cornstarch, baking soda, salt, and nutmeg, if using.
- Stir in the whole rolled oats. If you prefer a smoother texture, pulse the measured oats first.
- In a large bowl, beat the 115 g butter for the cookies with the light brown sugar and granulated sugar for 2-3 minutes, until creamy and well combined.
- Add the thickened flax egg or large egg, yogurt, and vanilla bean paste. Mix until fully incorporated.
- Add the dry ingredients and mix on low just until a cohesive dough forms. Do not overmix.
- Cover and refrigerate the dough for at least 45 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Portion the dough into 45 g cookies and place several inches apart on the prepared sheets. Lightly flatten and shape each into a circle.
- Bake for 10-12 minutes, until the edges are just set with the slightest crispness and the centers remain soft and chewy.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack. Cool completely before filling.
- Make the salted caramel cream. Beat the filling butter until completely smooth.
- Add the powdered sugar, 30 g salted caramel syrup, and salt. Mix on low until fully incorporated.
- Slowly stream in the room-temperature or slightly warmer heavy cream as needed, starting with the listed 30 g and adding more for your desired consistency.
- Once fully incorporated, increase the mixer to high and beat for just a few seconds, until light and fluffy.
- Pair the completely cooled oatmeal cookies by size. Pipe or spread the filling onto the flat side of one cookie.
- Drizzle a small amount of additional salted caramel syrup directly over the filling. Top with the second cookie and gently press to form the cream pie.
- Refrigerate for 10 minutes to allow the cream to set.
Helpful notes
- For a classic soft cream pie, take the cookies out while the centers are still very soft and the edges are only lightly set. A few extra baking minutes make a crispier cookie.