Blueberry Oatmeal Cream Pies – Buttercream Blondie

Conventional oatmeal cream pies get a sweet enhance with latest blueberries and bourbon. Stuffed with a lush mascarpone filling, these easy nostalgic treats are always profitable!

Blueberry Oatmeal Cream Pies

Elements:

Blueberry Oatmeal Cookies

• 4 ounces unsalted butter, room temperature
• 1/2 cup delicate 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 latest blueberries

Mascarpone Filling

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

Instructions:

Blueberry Oatmeal Cookies

1. Cream butter and sugars until delicate 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 to not break them up!
6. Wrap cookie dough in plastic wrap & refrigerate a few hours – over night.
7. When capable of bake, preheat oven to 325 ranges and line a cookie sheet with parchment paper.
8. Scoop cookies, I benefit from a scoop that measures 1/2 ounce components, and bake at 325 ranges for 13-Quarter-hour rotating as quickly as halfway by.

Filling & Assembly

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

Notes:

• I used a piping bag to fill them. You could as nicely use a spoon.
• I benefit from a 1/2 ounce cookie scoop to portion the dough. That’s a few tablespoon.