Blueberry Oatmeal Cream Pies

 

Classic oatmeal cream pies get a sweet upgrade with fresh blueberries and bourbon. Filled with a lush mascarpone filling, these easy nostalgic treats are always a hit!

Blueberry Oatmeal Cream Pies

Ingredients:

Blueberry Oatmeal Cookies

• 4 ounces unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla bean paste or extract
• 1 tbsp. bourbon
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups rolled oats
• 1/2 cup fresh blueberries

Mascarpone Filling

• 8 ounces mascarpone cheese
• 1/2 teaspoon vanilla bean paste or extract
• 2 Tablespoons light brown sugar

Instructions:

Blueberry Oatmeal Cookies

1. Cream butter and sugars until light and fluffy.
2. Add egg, vanilla and bourbon.
3. Mix in flour, salt, and baking soda.
4. Mix in oats.
5. Gently mix in blueberries. Be careful not to break them up!
6. Wrap cookie dough in plastic wrap & refrigerate a few hours – over night.
7. When ready to bake, preheat oven to 325 degrees and line a cookie sheet with parchment paper.
8. 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.

Filling & Assembly

1. Let mascarpone sit out for a few minutes so if softens enough that you can stir it.
2. Stir in vanilla bean paste and light brown sugar.
3. Fill cookies with mascarpone filling and refrigerate.

Notes:

• I used a piping bag to fill them. You can also use a spoon.
• I use a 1/2 ounce cookie scoop to portion the dough. This is about a tablespoon.