Good morning guys! I can’t think of a better way to start the day than with these blissful little oatmeal cream pies. The classic treat you may have found in you lunch box as a kid has been completely revamped. Chewy oatmeal cookies are bursting with local blueberries and filled with a vanilla bean mascarpone filling. Seriously, I really wish I could just hand you one through the computer…
I don’t know about you, but I am completely smitten with berries right now. The color alone is enough to make me swoon, and they add such a brightness to baked goods. I added some blueberries to my go to oatmeal cookie recipe, and they turned out awesome! The berries pop while they’re baking giving off this beautiful color. The cookies alone are a treat, and being that they’re full of oats and fresh berries, maybe they pass as breakfast?!
The next step in this makeover was to make the cream filling. The fact that I had to pry myself away from the cookies to make it was torture, but believe me, it’s worth it! There was no doubt in my mind that I wanted to use mascarpone, so I mixed it with a little light brown sugar and vanilla bean paste. It’ creamy with just a hint of earthy sweetness, and the little specks of vanilla bean make me happy. I sandwiched the cookies with it, and this is the point where I don’t even have words.
All I can tell you is you need to make these, I promise you will thank me. They are super easy to make, so they’re great for any skill level, and who doesn’t love an oatmeal cream pie!
- 4 ounces unsalted butter, room temp
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla bean paste (You can also use vanilla extract)
- 3/4 cup AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups oats
- 1/2 cup blueberries
- 8 ounces mascarpone cheese
- 1/2 teaspoon vanilla bean paste
- 2 Tablespoons light brown sugar
- Cream butter and sugars till light and fluffy.
- Add egg and vanilla.
- Mix in flour, salt, and baking soda.
- Mix in oats.
- Gently mix in blueberries. Be careful not to break them up!
- Wrap cookie dough in plastic wrap & refrigerate a few hours – over night.
- Scoop cookies, I use a scoop that measures 1/2 ounce portions, and bake at 325 degrees for 13-15 minutes rotating once halfway through.
- Let mascarpone sit out for a few minutes so if softens(just enough so you can stir it)
- Stir in vanilla bean paste and light brown sugar.
- Fill cookies with mascarpone filling and refrigerate.
I used a piping bag to fill them. If you don't have one, you can use a ziploc bag with the corner snipped off. You can also just use a spoon.
I use a 1/2 ounce cookie scoop.