Serves: Makes 2 Dozen Cream Pies
  • Cookies:
  • 1¼ cup (2½ sticks) Unsalted Butter (room temp)
  • 1 cup packed Light Brown Sugar
  • ½ cup Sugar
  • 1 Egg
  • 1 tbsp Vanilla Extract
  • 1½ cups Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • 3½ cups Minute Oats
  • 1 cup Frozen Blueberries (optional)
  • Filling:
  • 1.2 oz. Freeze Dried Blueberries
  • ½ cup (1 stick) Unsalted Butter (room temp)
  • 2-3 cups Confectioners' Sugar
  • 3-4 tbsp Heavy Whipping Cream
  • 1 tsp Vanilla Extract
  1. Cookies:
  2. Preheat oven to 350 F.
  3. Line baking sheet with parchment paper.
  4. Cream butter and sugars in a large mixing bowl until creamy and smooth.
  5. Add egg and vanilla and beat until light and fluffy.
  6. Combine flour, baking soda, salt, and cinnamon and a separate bowl, mix into sugar mix and little at a time until full incorporated.
  7. Add oats, if you decide to add blueberries now would be the time to do so. It's very important that your blueberries are frozen so they don't break when mixing.
  8. Use a 1.5 tbsp cookie scoop to distribute cookie dough onto the prepared pan, place about 2 inches apart.
  9. Bake for about 10 minutes until edges are golden brown, remove from oven and transfer to cooling rack.
  10. Filling:
  11. Place freeze dried blueberries in a food processor and blend until they become a fine powder.
  12. Cream butter in a large mixing bowl.
  13. Slowly add in confectioners' sugar, blueberry powder, whipping cream, and vanilla and beat until fluffy.
  14. Sandwich blueberry cream between two like sized cookies and enjoy!
Recipe by PLACE OF MY TASTE at