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
- Cream butter and sugars until delicate and fluffy.
- Add egg, vanilla and bourbon.
- Mix in flour, salt, and baking soda.
- Mix in oats.
- Gently mix in blueberries. Be careful to not break them up!
- Wrap cookie dough in plastic wrap & refrigerate a few hours – over night.
- When capable of bake, preheat oven to 325 ranges and line a cookie sheet with parchment paper.
- 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
- Let mascarpone sit out for a few minutes so if softens ample which you may stir it.
- Stir in vanilla bean paste and light-weight brown sugar.
- 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.