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Homemade Oatmeal Cream Pies Recipe

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4 from 62 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes
  • Yield: 15 sandwich cookies

Description

Homemade Oatmeal Cream Pies are delightful sandwich cookies featuring soft, chewy oatmeal cookies filled with a rich and creamy vanilla buttercream. With hints of cinnamon and cloves, these nostalgic treats combine the comfort of classic oatmeal cookies with a luscious sweet filling, perfect for sharing or indulging anytime.

Ingredients

Cookies

  • 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap)
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups (255g) quick oats (not whole oats)

Filling

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • Salt, to taste

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter, dark brown sugar, and granulated sugar together on medium-high speed until light and creamy, approximately 3 minutes. Scrape down the bowl sides as needed.
  3. Add Wet Ingredients: Add the egg, vanilla extract, and molasses to the creamed mixture. Beat on high speed for about 1 minute until fully combined. Scrape the bowl sides and bottom and mix again if required.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and quick oats thoroughly.
  5. Combine Dry and Wet Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet ingredient mixture. The dough will be very thick and sticky; you may need to finish mixing by hand to combine everything well.
  6. Portion Dough: Scoop about 2 heaping tablespoons (about 45g if using a scale) of dough per cookie and place them 3 inches apart on the prepared baking sheets. Expect around 6 cookies per sheet as the dough will spread slightly.
  7. Bake the Cookies: Bake for 10 to 13 minutes until cookies are lightly golden around the edges but still very soft in the centers.
  8. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
  9. Make the Filling: In a large bowl, beat the softened butter on high speed until creamy (around 1 minute). Add the confectioners’ sugar and beat on medium speed for 1 to 2 minutes. Add heavy cream and vanilla extract, then beat on high speed for another 2 to 3 minutes until fluffy. Adjust salt to taste. If the filling is too thick, beat in additional heavy cream by the tablespoon until desired consistency is reached.
  10. Assemble the Oatmeal Cream Pies: Spread about 1.5 tablespoons of the cream filling onto the bottom side of half the cookies. Top each with the remaining cookies, pressing gently to form sandwich cookies right side up.
  11. Storage: Cover and store leftover oatmeal cream pies at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

  • Use quick oats, not whole or old-fashioned oats, to achieve the classic soft texture for the cookies.
  • Do not use blackstrap molasses as it is too strong; unsulphured or dark molasses provides the best flavor balance.
  • Ensure all ingredients, especially butter and egg, are at room temperature for proper mixing and texture.
  • If the filling becomes too thick after chilling, add a small amount of room-temperature heavy cream and beat until smooth.
  • Cookies will be very soft when removed from the oven; allow proper cooling time to set texture before filling.
  • Feel free to adjust spices slightly to suit your taste preferences.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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