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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies are soft-baked cookies filled with a fluffy cream filling. A nostalgic treat made better.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 15 cookie sandwiches
Calories 320 kcal

Equipment

  • Electric Mixer
  • Mixing Bowls
  • baking sheets
  • Silicone Baking Mats
  • Cooling Rack

Ingredients
  

Cookie Ingredients

  • 1.25 cups unsalted butter softened to room temperature
  • 1 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon unsulphured molasses do not use blackstrap
  • 1.67 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 3 cups quick oats not whole oats

Cream Filling Ingredients

  • 0.75 cups unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 3 Tablespoons heavy cream at room temperature
  • 1.5 teaspoons pure vanilla extract
  • salt to taste

Instructions
 

Baking Instructions

  • Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes.
  • Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
  • In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
  • With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky.
  • Scoop about 2 heaping Tablespoons of dough per cookie and arrange 3 inches apart on the baking sheets.
  • Bake for 10–13 minutes or until the cookies are very lightly golden around the edges.
  • Remove from oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  • For the filling, in a large bowl, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes.
  • Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed.
  • Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies.
  • Cover and store leftover sandwich cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

You can make the cookie dough and store it in the refrigerator for up to 3 days. Baked cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before filling.

Nutrition

Serving: 1cookie sandwichCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg
Keyword baking, cookies, dessert recipes, homemade cookies, oatmeal cream pies, snacks
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