Peaches and Cream Oatmeal Pie in 55 Min

Instructions:

1. In a medium bowl, beat the softened butter and brown sugar until smooth and pale. Mix in the egg and vanilla extract until fully incorporated.
2. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the quick oats until evenly distributed.
4. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 8–10 minutes until edges are set but centers remain pale.
5. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Whip the softened cream cheese and butter together until velvety and devoid of lumps.
7. Gradually add powdered sugar one cup at a time on low speed. Stir in the peach preserves and vanilla extract.
8. If the frosting is too stiff, add heavy cream one tablespoon at a time until it reaches a pipeable consistency.
9. Spoon or pipe a generous dollop of peach cream onto the flat side of one cooled cookie.
10. Gently press a second cookie on top, spreading the cream to the edges. Let them set for 30 minutes to firm up.