Oatmeal Cream Pies Recipe

Introduction

Oatmeal Cream Pies are a nostalgic treat combining soft, chewy oatmeal cookies with a sweet, fluffy cream filling. This homemade version is simple to make and perfect for satisfying your sweet tooth with a comforting classic.

Ingredients

• 1 cup Unsalted butter (room temperature)
• 1 cup Brown sugar (packed, light or dark)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/2 tablespoon Molasses (avoid blackstrap)
• 2 Large eggs (room temperature)
• 1 3/4 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Pumpkin pie spice (or substitute with nutmeg)
• 3 cups Old fashioned oats
• 1 cup Unsalted butter (room temperature, for filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together 1 cup of unsalted butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add vanilla extract, molasses, and eggs one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Stir in the old fashioned oats until evenly distributed.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until edges are lightly golden. Allow cookies to cool completely on a wire rack.
9. Step 9: To make the filling, beat 1 cup of room temperature unsalted butter until smooth and creamy. Add powdered sugar and a splash of vanilla if desired, and beat until fluffy.
10. Step 10: Spread or pipe the cream filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.

Tips & Variations

• For extra flavor, toast the oats lightly before mixing them into the dough.
• Use cream cheese in the filling for a tangy twist.
• If you don’t have pumpkin pie spice, substitute with equal parts cinnamon and nutmeg.
• Make smaller pies for bite-sized treats or larger for sharing.

Storage

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped individually for up to 2 months. Thaw in the refrigerator before serving. If unassembled, store cookies and filling separately at room temperature and assemble before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

Old fashioned oats are preferred for texture, but quick oats can be used in a pinch. The filling and cookie texture may be softer.

How do I prevent the filling from being too sweet?

Adjust the powdered sugar in the filling to taste, or add a small amount of cream cheese to balance the sweetness.

Oatmeal Cream Pies Recipe

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Delight in these classic Oatmeal Cream Pies, featuring soft and chewy oatmeal cookies sandwiched with a luscious vanilla buttercream filling. This nostalgic treat combines warm spices like cinnamon and pumpkin pie spice for a comforting flavor, perfect for all occasions.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 12 minutes per batch
• Total Time: 1 hour 15 minutes
• Yield: 24 oatmeal cream pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Unsalted butter (room temperature)
• 1 cup Brown sugar (packed, light or dark)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/2 TBSP Molasses (not blackstrap)
• 2 Large eggs (room temperature)
• 1 3/4 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Pumpkin pie spice (or nutmeg)
• 3 cups Old fashioned oats

Filling

• 1 cup Unsalted butter (room temperature)
• 3–4 cups Powdered sugar (estimate needed for buttercream, typically 3–4 cups)
• 1 tsp Pure vanilla extract (estimate common for buttercream)
• 2–3 tbsp Heavy cream or milk (estimate to achieve creamy consistency)

Instructions

1. Prepare the cookie dough: In a large bowl, cream together the 1 cup of room temperature unsalted butter, brown sugar, white sugar, vanilla extract, and molasses until light and fluffy. Beat in the eggs one at a time until fully incorporated.
2. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old fashioned oats.
3. Combine ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form the oatmeal cookie dough.
4. Chill the dough: Cover the dough and chill in the refrigerator for at least 30 minutes to firm up for easier handling and better cookie shape retention.
5. Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
6. Scoop and bake cookies: Form dough into 1 1/2 tablespoon-sized balls and place them about 2 inches apart on the baking sheets. Flatten slightly if desired. Bake for 10-12 minutes or until edges are lightly golden but centers remain soft.
7. Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Make the cream filling: In a mixing bowl, beat 1 cup softened unsalted butter until smooth and fluffy. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Mix in vanilla extract and 2-3 tablespoons of heavy cream or milk, continuing to beat until light and creamy. Adjust powdered sugar or cream to achieve spreadable consistency.
9. Assemble the oatmeal cream pies: Pair similar-sized cookies. Spread a generous dollop of the cream filling onto the flat side of one cookie, then gently sandwich with the other cookie. Press lightly to spread the filling evenly to the edges.
10. Serve or store: Enjoy immediately, or store the assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Notes

• For best results, use room temperature butter and eggs for proper creaming and mixing.
• Do not substitute blackstrap molasses; it can impart a bitter flavor.
• Adjust the amount of powdered sugar in the filling depending on desired sweetness and consistency.
• Cookies can be stored separately from filling for up to 3 days to maintain freshness before assembling.
• Feel free to add a pinch of ground nutmeg or a dash of cloves to the cookie dough for extra warmth.

Keywords: Oatmeal Cream Pies, oatmeal cookies, cream filling, classic dessert, homemade cookies, sandwich cookies