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Homemade Oatmeal Cream Pies Recipe

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Homemade Oatmeal Cream Pies combine soft, chewy oatmeal cookies with a luscious creamy filling made from butter, cream cheese, and powdered sugar. This nostalgic treat offers a perfect balance of cinnamon-spiced oats and rich, sweet frosting, making it a beloved classic dessert that’s easy to prepare at home.

Ingredients

Scale

Cookie Ingredients

  • 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

Filling Ingredients

  • 3/4 cup unsalted butter (168 grams), softened
  • 2 ounces cream cheese (57 grams), full-fat, brick style
  • 3–4 cups powdered sugar (330–440 grams)

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy. Add 1 tablespoon molasses and 2 teaspoons vanilla extract, mixing until combined. Beat in 2 large eggs one at a time until fully incorporated.
  2. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in 3 cups quick oats thoroughly.
  3. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up, which helps in handling and shaping the cookies.
  4. Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, form balls of dough and place them spaced apart on prepared sheets. Flatten slightly with your fingers or a spatula. Bake for 10-12 minutes or until edges are golden and centers are set. Remove from oven and allow to cool completely on wire racks.
  5. Make the Cream Filling: In a medium bowl, beat together 3/4 cup softened unsalted butter and 2 ounces full-fat cream cheese until smooth and creamy. Gradually add 3 to 4 cups powdered sugar, beating on low speed initially and increasing to medium, until the filling is fluffy and spreadable. Adjust the powdered sugar quantity for desired sweetness and texture.
  6. Assemble the Pies: Once cookies are cooled, spread a generous amount of cream filling on the flat side of one cookie. Top with a second cookie, flat side down, gently pressing together to form a sandwich. Repeat with remaining cookies and filling.
  7. Serve and Store: Enjoy the oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for best freshness.

Notes

  • For softer cookies, slightly underbake and allow residual heat to finish the cooking on the baking sheet.
  • You can substitute quick oats with old-fashioned oats for a chewier texture but expect slightly longer baking times.
  • The filling can be adjusted to be sweeter or less sweet by varying the powdered sugar amount.
  • Make sure the cream cheese is softened to prevent lumps in the filling.
  • For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

Keywords: oatmeal cream pies, homemade oatmeal cookies, cream filling, classic dessert, sandwich cookies

Find it online: https://bitesizedbenny.com/homemade-oatmeal-cream-pies-recipe/