Oatmeal Cream Pies Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old fashioned oats.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form the oatmeal cookie dough.
- 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.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/oatmeal-cream-pies-recipe/
