Monday, August 16, 2010

Lindsay's Lean: Oatmeal Apple Cream Pies

I am no where near food celebrity status, but a girl can dream, right? Instead of modifying a big-time food star recipe today, I decided to put a twist on an original recipe by little ol' me.

Today I wanted to share with you the lighter version of my Real Women of Philadelphia award winning cookies; Oatmeal Apple Cream Pies. Inspiration for these cookies stemmed from Little Debbie Oatmeal Cream Pies (which I loved as a child) and a major local product in my home town...apples. Together, with Philadelphia Cream Cheese, I was able to create a new dessert with familiar flavors people love.

Makes 12


 1/3 cup(s) of butter (I Can't Believe It's Not Butter)

 1/2 cup(s) of brown sugar
 1/4 cup(s) of granulated sugar
 1/2 tsp. of baking powder
 1/4 tsp. of baking soda
 1/4 tsp. of ground cinnamon
 1 egg
 1/2 tsp. of vanilla
 3/4 cup(s) of flour
 1 cup(s) of rolled oats
 2/3 cup(s) of apples; peeled and chopped

Cream Cheese Filling~

8 ounce(s) of FAT FREE Philadelphia Cream Cheese
1/2 stick "I Can't Believe It's Not Butter"
 1/4 cup(s) of apple butter
2 cup(s) of powdered sugar

 Preheat oven to 375 degrees.

The apple-butter cream cheese mixture MUST be made first.  With a hand mixer, mix Philadelphia Cream Cheese, ½ stick of butter and apple butter. Slowly add powdered sugar and mix until smooth. Place in the refrigerator immediately. Mixture needs to become more solid for easier spreading.

To make the cookies, start by mixing 1/3 cup of butter in a large bowl. Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon. Once mixed, beat in egg and vanilla. Beat in flour. Stir in oats and apples.

Drop cookie dough onto an ungreased cookie sheet (12 per batch= 2 batches). Bake for 8-10 minutes; allow to cool. Once cooled, remove the apple-butter & Philadelphia Cream Cheese mixture from the refrigerator and spread mixture on the bottom side of one cookie; making a sandwich with another. Continue making "cookie sandwiches" until there are 12.

Serve immediately or store in a sealed container in the refrigerator. ENJOY!


I have made these cookies a gazillion times! Believe me! I have made them both in the full version and in the lighter version. Seriously, you will not miss a thing using ICBINB or FAT FREE CREAM CHEESE, except for the fat, that is. I would love to hear what you think of these treats. Give them a try and share YOUR results.

1 comment:

  1. These look absolutely scrumptious! I loved those oatmeal cream pies as a kid too!! :)



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