There’s this bakery in downtown Rochester called Cheesy Eddie’s that sells the most amazing version of these cream cheese oatmeal cookies. It’s this little old building on a corner, with a glass case full of decadent cheesecakes, pastries, and chocolates.
But I could never resist those cookies. So I decided to try to make my own version. They certainly aren’t an exact replica, and that wasn’t my intention. These are simply inspired by the bakery version, but will hit the spot for sure.
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Let’s Make Cream Cheese Oatmeal Cookies
To get started with these cookies, you’ll be mixing the wet and dry ingredients separately. The easiest way to start with the wet ingredients is by using a stand mixer with a flex-edge beater or paddle attachment. Cream the butter and sugar together first, and then mix in an egg and some vanilla extract.
The dry ingredients are a little easier. You can whisk them all together in a medium mixing bowl. Once everything is combined, add the dry ingredients into the wet in the mixer. I like to do this in a couple batches, so everything can mix in more easily. However, be careful not to over-mix. You should stop as soon as everything is incorporated.
To get the most uniform cookies, use a cookie scoop to place balls of dough onto a parchment-lined baking sheet. If you don’t have a cookie scoop, you can use a spoon and shape the dough into 1-inch balls. However, it’s more difficult to get cookies that are the same size this way.
They will spread when baked, so give them plenty of room. Two to three inches apart is perfect. As a guide, I only put five cookies on a single baking sheet to make these, so they had plenty of space to expand.
Bake these for 8-10 minutes, at 375F, with a rack in the middle of the oven. When you take them out, they won’t look done, but they are. You can tell they are ready because the outside edges will just be starting to get browned and dry, while the middle still looks squishy.
Let them cool on the pan for about 10 minutes. They will flatten out somewhat, and look dry in the middle. Then you can transfer them to a cooling rack until they have fully cooled to room temperature.
I usually bake cookies alternating between two cookie sheets. This way, one pan can cool while another is in the oven. Then I can swap them, by putting fresh cookie dough on the cooled pan when I move the cookies to the rack.
How to Make Cookie Sandwiches
While your cookies are cooling, you can start mixing the frosting. You’ll need another mixer bowl, or to clean out the one you used for cookie dough to use here. Use your mixer again by first mixing together the cream cheese and butter until smooth and fluffy.
Add in the powdered sugar, again in batches. I like to add about 1/2 cup at a time, and let it fully mix in before adding more. With the last of the sugar, add the vanilla bean paste and about half the milk. You can add more milk as needed to get the right consistency.
If you’ll be piping the frosting, you’ll want it to be medium consistency. This is less important if you will be spreading it onto the cookies. To test that your frosting is ready, stop the mixer, and look at the peaks. Medium consistency frosting will have peaks that droop over slightly, but then hold their shape.
The next part was fun for me, because you get to pair up the cookies. If you used a cookie scoop, this is fairly easy, since your cookies will be closer to uniform. However, you should still pair them by size and shape, to get the best looking sandwiches.
For each pair, flip over one of the cookies, and add some frosting to the back, flat side. I used a piping back with a star tip to make this faster and a little bit prettier. However, they will taste just as good if you simply spread the frosting with a knife.
The last step is to place the other cookie in the pair on top, and you’ll have a set of amazingly delicious cream cheese oatmeal cookies.
How to Serve Cream Cheese Oatmeal Cookies
Honestly, just eat them. They are perfect for a snack or dessert. If you feel like you can justify it, have one for breakfast. I can easily see the oats and cream cheese in the ingredients and make the jump, so no judgement here. If you are having them for breakfast, try them alongside something with similar spices, like a warm bowl of homemade applesauce.
These would be a fun treat to share with friends or bring to a party or potluck. But you can also enjoy them at home with your own family. Store them at room temperature for 1-2 days, or refrigerate for up to a week, letting them warm up to room temperature for a few hours before serving. Pair these with a creamy hot beverage, like chai white hot chocolate, or for more of a kick almond Irish coffee hot cocoa.
Use Up Leftover Ingredients
This recipe uses only 4 ounces of cream cheese, and so you’ll likely have some left over. If you’re looking for a sweet breakfast, you can try bananas foster stuffed french toast, or pumpernickel stuffed french toast sticks.
With your extra oats, you can have an easy and healthy breakfast with banana, coconut, and date quick oatmeal. Or to use some cinnamon in a fun new way try a chai latte green smoothie or cinnamon, pear, and rum cocktail.
Cream Cheese Oatmeal Cookie Sandwiches
- 1 Cup Butter unsalted and softened to room temperature
- 1 Cup Sugar
- 1 1/2 Cups Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2 ¼ Cups White Whole Wheat Flour see note
- 3 Cups Quick Oats
- 1 Tbsp Cinnamon
- 1/2 tsp Ground Allspice
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 1 tsp Baking Soda
Cream Cheese Filling
- 4 oz Cream Cheese
- 1/4 Cup Butter unsalted
- 2 Cups Powdered Sugar
- 1/2 tsp Vanilla Bean Paste
- 1 Tbsp Milk
- Preheat the oven to 375F, with a rack in the center. Line a cookie sheet (or two!) with parchment paper.
- In a stand mixer with the paddle attachment, cream together the butter and sugars on low speed. Add in the egg and vanilla, mixing until combined.
- In a medium bowl, whisk together the flour, oats, spices, baking soda, and salt until mixed. Add the dry ingredients to the mixer, in four batches, fully incorporating each batch at low speed, until all ingredients are thoroughly combined.
- Use a spoon or cookie scoop to place balls of dough, about 1-inch in diameter onto the prepared cookie sheet. These will spread, so it's best to spread them 2-3 inches apart.
- Bake for 8-10 minutes. The cookies should be dry around the edges, but still soft in the middle. Let cool for 10 minutes on the pan, and then transfer to a rack to cool completely.
- While the cookies are cooling, add the cream cheese and butter to a clean bowl for the stand mixer. Use the paddle attachment and mix at medium-low speed for about 5 minutes, until the mixture starts to get fluffy.
- Add in the powdered sugar, 1/2 cup at a time, fully incorporating into the cream cheese and butter. With the last batch of sugar, add in the vanilla bean paste and half the milk, and mix thoroughly. Add more milk as needed until the frosting has peaks that curl over slightly.
- Pair your cooled cookies by size and shape. If you used a cookie scoop, they will be more consistent. However, there may still be slight differences.
- Add the frosting to a piping bag if desired. From each pair, pipe or spread about 2 Tbsp of frosting onto the back of one cookie. Then cover with the other cookie.
- Eat these immediately, or store at room temperature for 1-2 days. You can also store the completed cookie sandwiches or the separate cookies and frosting in the fridge for 1-2 weeks. You can freeze these for 3 months. Thaw to room temperature before serving.
- If you do not have vanilla bean paste, you can substitute 1 tsp vanilla extract in the frosting.
- Using a cookie scoop for this recipe will help you get more consistent results, which is especially important when pairing up the cookies to make sandwiches.
- Some people (especially at high altitudes) found this recipe to work better with more flour. Add a bit more if your dough appears wet or sticky after it's mixed.