Description
These homemade oatmeal cream pies are soft, chewy, and far superior to any store-bought version. Featuring a perfectly spiced oatmeal cookie sandwich filled with a luscious creamy vanilla filling, they are sure to delight with their nostalgic charm and irresistible flavor.
Ingredients
Scale
Cookie Dough
- 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
- 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)
Cream 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
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Cream Butter and Sugars: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed until the mixture becomes light and creamy, about 3 minutes. Scrape down the bowl sides as needed to ensure even mixing.
- Add Wet Ingredients: Add the egg, pure vanilla extract, and molasses to the creamed butter and sugar. Beat on high speed until fully combined, approximately 1 minute. Scrape the bowl again as needed.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and quick oats until evenly distributed.
- Combine Dry and Wet Ingredients: With the mixer on low speed, slowly add the dry ingredients into the wet ingredients. The dough will be thick and sticky; you may need to finish mixing by hand to fully incorporate everything.
- Scoop the Dough: Using a cookie scoop or spoon, portion the dough into balls about 2 heaping tablespoons each (approximately 45g). Place them 3 inches apart on prepared baking sheets, arranging about 6 cookies per sheet.
- Bake the Cookies: Bake for 10–13 minutes or until the edges are just lightly golden. The centers should appear very soft when you remove them from the oven.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Prepare the Cream Filling: In a clean large bowl, beat the softened butter on high speed until creamy, about 1 minute. Gradually add confectioners’ sugar and beat on medium speed for 1–2 minutes. Mix in heavy cream and vanilla extract, then beat on high speed for 2–3 minutes until light and fluffy. Taste and add salt as needed. If the filling is too thick, incorporate an additional tablespoon of heavy cream.
- Assemble the Oatmeal Cream Pies: Spread about 1.5 tablespoons of cream filling on the bottom side of half of the cookies. Top with the remaining cookies, right side up, to form sandwiches.
- Storage: Store leftover sandwich cookies covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Make Ahead & Freezing: Unbaked cookie dough can be refrigerated tightly covered for up to 3 days; bring to room temperature before baking. Baked cookies (not filled) freeze well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before filling. Unbaked dough balls freeze up to 3 months; bake from frozen, adding 1-2 extra minutes to baking time.
- Brown Sugar: Dark brown sugar adds richer flavor, but light brown sugar may be used without adjustments.
- Oats: Use quick oats only. If using old-fashioned whole oats, pulse in a food processor about 10 times for correct texture and moisture absorption.
- Tools: Recommended tools include baking sheets, silicone mats or parchment paper, electric mixer (handheld or stand), glass mixing bowls, whisk, cookie scoop, cooling rack, and a small offset spatula.
