Fresh Milled Blueberry Cheesecake Oatmeal Cream Pies

You know that moment when you bite into something and your brain goes, "Wait, THIS is what that's supposed to taste like?" That's this cookie. Soft oatmeal cookies with a texture that stays tender for days, sandwiched around a cream cheese filling that actually tastes like blueberry cheesecake, not just sweetened butter with food coloring. The secret is fresh-milled flour, which brings a nutty, almost caramel-like depth to the cookies that makes them taste expensive without any fuss. These aren't the sad, chalky things wrapped in cellophane at the gas station. These are what oatmeal cream pies should have been all along: chewy, tangy, fruity, and just rich enough to feel indulgent without making you regret your choices. If you've got a grain mill or even just good whole wheat flour, you're about to understand why people get excited about fresh flour.

Course Dessert

Cuisine American

Keyword blueberry cheesecake oatmeal cream pies

Prep Time 20

Cook Time 13

Total Time 33

Servings cream pies

Calories 519kcal

Ingredients

Cookie Dough:

1 cup softened butter 230 grams
¼ cup brown sugar or coconut sugar 50 grams
½ cup sugar or maple sugar 100 grams
2 eggs
1 tablespoon vanilla
1 ⅔ cups freshly milled soft white wheat flour finely milled (192 grams)
⅓ cup graham cracker crumbs 37 grams, plus 2 tablespoons reserved for assembling
1 teaspoon baking powder
1 tablespoon arrowroot powder or cornstarch
½ teaspoon salt
2 ¾ cups rolled oats 275 grams
1 ¼ cups fresh blueberries 216 grams

Blueberry Jam:

⅔ cups fresh blueberries 115 grams
2 tablespoons sugar or maple sugar
1 tablespoon cornstarch plus 2 tablespoons water

Cream Cheese Icing:

4 ounces softened cream cheese 113 grams
¼ cup softened butter 58 grams
2 ¼ cups powdered sugar 225 grams
2 teaspoons vanilla

Instructions

In a small pot, simmer the blueberries and sugar over medium heat for 10-15 minutes, until softened. Use a spoon to smash them somewhat. Combine the arrowroot and water and pour into the blueberries. Simmer until thickened. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, beat the butter and sugar until smooth.
Add the eggs and vanilla and beat.
Add the flour, graham cracker crumbs, baking powder, arrowroot, and salt. Mix until combined.
Add the oats and mix.
Fold in the blueberries.
Scoop the cookie dough onto baking sheets lined with parchment paper. You should have 24 cookies. Press the dough down until the dough is about ½ inch thick. The dough will not flatten or change shape much during baking, so keep that in mind.
Bake for 11-13 minutes. Allow to cool completely.
For the icing, beat the cream cheese, butter, and vanilla until smooth.
Add the powdered sugar and beat until fluffy.
Pipe or spread the icing onto half of the cookies. Scoop about a teaspoon of the blueberry jam into the center of the icing, then sprinkle with a bit of crushed graham crackers.
Assemble by placing the other cookie halves on top.
Store in the fridge.

Nutrition