Food and Recipes Desserts Oatmeal-Caramel Cream Pies Recipe 5.0 (2) 2 Reviews Make over an old-fashioned childhood favorite with a surprising salty-sweet caramel filling. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on November 4, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 40 mins Yield: 24 serves Jump to recipe Make over an old-fashioned childhood favorite with a surprising salty-sweet caramel filling. A quick tip: refrigerate the pies before packing away to keep the filling firm. You don't want the buttercream oozing out before you make it to the party or serve it to your family! Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall Ingredients Cookies 1 cup salted butter, softened 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups uncooked regular rolled oats 1 cup chopped toasted pecans Salted Caramel Buttercream 16 caramel candies (such as Kraft) 3 tablespoons heavy cream, divided 1/2 cup softened salted butter 3 ounces softened cream cheese 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1 (16-oz.) pkg. powdered sugar Directions Preheat oven to 350°F. Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans. Using a 1 1⁄2-inch cookie scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in center, 9 to 10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes. Prepare the Salted Caramel Buttercream: Microwave 16 caramel candies (such as Kraft) and 1 Tbsp. heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals. Stir in 1 additional Tbsp. cream. Cool at room temperature until lukewarm, about 30 minutes. Beat 1⁄2 cup softened salted butter and 3 oz. softened cream cheese with an electric mixer on medium speed until creamy; add 2 tsp. vanilla extract and 1⁄2 tsp. kosher salt; beat until combined. Gradually add 1 (16-oz.) pkg. powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition. Add 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency, if needed. Pipe or spread about 1 1⁄2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently. Rate it Print