Description
These Homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched with a rich and creamy vanilla cream filling. With a perfect balance of cinnamon-spiced oats and sweet, fluffy frosting, they make an irresistible nostalgic treat, ideal for sharing or indulging anytime.
Ingredients
Units
Scale
Oatmeal Cookies
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
Cream Filling
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat brick style
- 3 to 4 cups powdered sugar (330-440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (optional, if needed for consistency)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone mats or parchment paper to ensure cookies do not stick.
- Make Cookie Dough: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Then mix in molasses, vanilla extract, and eggs until the mixture is creamy and smooth.
- Add Dry Ingredients: Turn off the mixer and add flour, cinnamon, baking soda, and salt. Stir a few times by hand to avoid flour flying, then turn mixer on low speed to fully combine the dry ingredients into the dough.
- Incorporate Oats: Stir in the quick oats evenly through the dough to distribute flavor and texture perfectly.
- Shape Cookies: Form cookie dough into balls roughly 1 to 1.5 tablespoons in size, spacing them about 2 inches apart on the lined cookie sheets. A cookie scoop helps achieve uniform size. This will make approximately 32-34 cookies, which can be assembled into 16-17 sandwich pies.
- Bake Cookies: Bake one sheet at a time in the center of the oven for about 9-11 minutes, or until the cookie tops appear set but still soft. Avoid overbaking to maintain chewiness.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly for filling.
- Prepare Cream Filling: In a large bowl, beat softened butter until fluffy. Chop cream cheese into pieces and beat into butter until smooth.
- Add Powdered Sugar and Flavor: Add 1 1/2 cups powdered sugar, vanilla extract, and salt. Start mixing on low speed and gradually increase to medium until fully incorporated. Continue beating in remaining powdered sugar about 1/2 cup at a time until frosting reaches your desired sweetness and texture.
- Adjust Consistency: If the filling is too thick, beat in 1 tablespoon of cream to reach a fluffy, spreadable consistency.
- Assemble Oatmeal Cream Pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of cream filling evenly on the bottom side. Sandwich a second cookie on top, bottom side facing the filling, to create a pie.
Notes
- Use quick oats for the best texture; rolled oats can make cookies denser.
- Make sure cream cheese is full-fat and brick style for optimal cream filling texture.
- For uniform cookies, use a cookie scoop to measure dough.
- Cookies can be stored in an airtight container for up to 3 days; refrigerate if cream filling becomes too soft.
- You can freeze assembled cookies for up to 1 month; thaw before serving.
- Adjust powdered sugar amount in filling based on your sweetness preference.
Nutrition
- Serving Size: 1 sandwich (2 cookies with filling)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
