Introduction to Homemade Oatmeal Cream Pies
Why homemade oatmeal cream pies?
Nothing beats the satisfaction of creating food from scratch, especially when it comes to homemade oatmeal cream pies. These delightful treats blend warm, chewy oatmeal cookies with a sweet, fluffy filling that can transport any adult back to childhood bliss. Why settle for store-bought when you can whip up a batch of these nostalgic delights in just about 30 minutes? Homemade versions allow for customization—you can adjust the sweetness, enhance flavors, or even sneak in some extras like chocolate chips or nuts.
The nostalgia of a classic treat
For many of us, oatmeal cream pies evoke memories of lunchboxes and after-school snacks. Each bite of these sweet sandwiches is rich with nostalgia, reminiscent of simpler times. The original versions might have seemed convenient, but they often lacked the homemade warmth that elevates any dessert. As you bring this recipe to life, think about the joy of sharing them with friends or family, or perhaps indulging solo. The combination of cinnamon-kissed oats and that luscious cream filling is unbeatable, and you might find, like many others, that they taste even better than you remember. So, let’s dive into making these delicious homemade oatmeal cream pies and relive those sweet memories!
Ingredients for Homemade Oatmeal Cream Pies
Creating your own homemade oatmeal cream pies is not just fun, but you’ll also be able to enjoy a delicious treat right from your kitchen! Here’s what you’ll need for both the cookies and the creamy filling.
Cookie Ingredients
- Unsalted butter (1 and ¼ cups, softened)
- Brown sugar (1 cup, packed, preferably dark for extra depth)
- Granulated sugar (½ cup)
- Egg (1 large, at room temperature)
- Pure vanilla extract (2 teaspoons)
- Molasses (1 tablespoon, unsulphured or dark)
- All-purpose flour (1 and ⅔ cups)
- Baking soda (1 teaspoon)
- Salt (½ teaspoon)
- Ground cinnamon (¾ teaspoon)
- Ground cloves (¼ teaspoon)
- Quick oats (3 cups, avoid whole oats)
Cream Filling Ingredients
- Unsalted butter (¾ cup, softened)
- Confectioners’ sugar (3 cups)
- Heavy cream (3 tablespoons, at room temperature)
- Pure vanilla extract (1 and ½ teaspoons)
- Salt (to taste)
With these ingredients gathered, you’re well on your way to making scrumptious homemade oatmeal cream pies! For convenience, consider checking out Sally's Baking Addiction for helpful tips on storage and additional baking resources. Happy baking!
Step-by-Step Preparation of Homemade Oatmeal Cream Pies
Creating your own homemade oatmeal cream pies can be a delightful way to channel your inner baker! Follow along with this step-by-step guide to whip up a batch of soft, scrumptious cookies, followed by that fluffy cream filling we all adore.
Preheat the oven and prepare baking sheets
Start by preheating your oven to 375°F (191°C). This step is crucial because it ensures an even bake for your cookies. While the oven heats, line your baking sheets with parchment paper or silicone baking mats to prevent sticking. Pro tip: This small prep makes cleanup a breeze!
Cream the butter and sugars
In a large bowl, combine softened butter, dark brown sugar, and granulated sugar using a hand mixer or stand mixer fitted with a paddle attachment. Beat them together on medium-high speed for about 3 minutes until the mixture is light and creamy. Make sure to scrape down the sides of the bowl to incorporate all the ingredients. If you need a refresher on this technique, check this helpful guide on how to cream butter and sugar.
Mix in the eggs and flavors
Add one large egg, along with the pure vanilla extract and molasses, to your creamed mixture. Beat everything together on high speed for another minute. Don’t forget to scrape the bowl again to ensure that all ingredients blend seamlessly. The molasses adds a depth of flavor that really sets your cookies apart.
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, and quick oats. This dry mixture is where the magic begins! Gradually add these dry ingredients to your wet mixture while the mixer runs on low speed. The cookie dough will likely become quite thick, so don’t hesitate to finish mixing by hand if needed.
Form the cookies
Using a large cookie scoop or two tablespoons, portion out the dough into heaping tablespoons and place them about 3 inches apart on your prepared baking sheets. Aim for about six cookies per sheet—trust me, they’ll spread a little as they bake!
Bake the cookies
Pop those cookie sheets into the oven and bake for 10 to 13 minutes. You’ll want to look for lightly golden edges, while the centers remain soft. Remember, they’ll continue to firm up as they cool, so don’t overbake!
Prepare the cream filling
While the cookies cool, it’s time to make that dreamy cream filling! In a large bowl, beat softened butter on high speed until creamy. Gradually add in confectioners’ sugar and beat until well combined. Pour in heavy cream and vanilla extract, then increase the mixer speed. Beat for 2-3 minutes until the filling is fluffy—if it’s too thick, add a touch more cream until you reach the desired consistency.
Fill and assemble the pies
Now comes the fun part! Spread approximately 1.5 tablespoons of cream filling on the bottom side of half the cookies. Cap them with the remaining cookies, right side up. You’ve just assembled your homemade oatmeal cream pies!
Don’t forget to store any extras at room temperature for up to 2 days or in the fridge for five days. Enjoy these nostalgic treats and impress your friends with your baking skills!
Variations on Homemade Oatmeal Cream Pies
Chocolate-Filled Oatmeal Cream Pies
If you’re a fan of chocolate, why not elevate your homemade oatmeal cream pies by adding a rich chocolate filling? Simply swap out part of the cream filling with chocolate ganache. Melt dark or semi-sweet chocolate and blend it with whipped cream for a decadent twist. You could also use Nutella for an effortless creamy texture that complements the oats beautifully.
Oatmeal Cream Pies with a Twist
For a unique spin on classic homemade oatmeal cream pies, consider integrating fruits or nuts into the batter. Chopped walnuts, pecans, or even dried cranberries can add crunch and flavor. You can also swap vanilla in the filling for almond extract, or fold in fresh raspberries for a fresh, fruity surprise. Explore flavors and make these cookies your own!
Looking for more fun variations? Check out particular insights on Sally's Baking Addiction for creative additions!
Cooking Tips and Notes for Homemade Oatmeal Cream Pies
Making homemade oatmeal cream pies is a delightful experience! Here are some handy tips to ensure your cookies turn out perfectly every time.
Use Quick Oats
Always choose quick oats for the best texture. They absorb moisture better than old-fashioned oats, resulting in soft, chewy cookies. If you only have whole oats, a quick whirl in a food processor will do the trick.
Don’t Rush the Cooling
Let your cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. This helps them firm up and prevents breakage.
Storage Tips
Store your pies in an airtight container at room temperature for up to two days or in the refrigerator for about five days. Enjoy them fresh for the best flavor!
For more tips, check out these baking insights from King Arthur Baking and Sally's Baking Addiction.
Serving Suggestions for Homemade Oatmeal Cream Pies
Pairings for Dessert Time
Enjoy your homemade oatmeal cream pies with a warm cup of tea or coffee for a delightful afternoon treat. If you prefer something chilled, a scoop of vanilla ice cream on the side can elevate your dessert experience. Fresh fruit, like strawberries or raspberries, offers a refreshing contrast, while a drizzle of chocolate sauce can add a decadent touch. These combinations will bring joy to any dessert table!
Packaging for Gifting
If you’re thinking about sharing your delicious oatmeal cream pies, consider packaging them in a decorative tin or a clear cellophane bag tied with a ribbon. Not only are they charming, but they also keep your cookies fresh. This thoughtful presentation will surely impress your friends and make for a lovely gift for birthdays or holidays.
Looking for more ideas? Check out The Spruce Eats, which offers great tips on creative cookie packaging!
Time Breakdown for Homemade Oatmeal Cream Pies
Preparation Time
Invest about 30 minutes in the kitchen to whip up the cookie dough and prepare your ingredients. This is a great opportunity to get everything organized and set the mood for baking!
Baking Time
Once you’ve scooped your dough, the baking time is a quick 10–13 minutes. Perfectly bake your cookies until they're just lightly golden!
Total Time
From start to finish, you’re looking at a delightful total time of 1 hour and 30 minutes to enjoy your homemade oatmeal cream pies. This includes cooling the cookies and assembling your delectable sandwich treats!
Ready to dive into the recipe? Check out more tips on achieving those soft, chewy cookies!
Nutritional Facts for Homemade Oatmeal Cream Pies
When indulging in your homemade oatmeal cream pies, it’s good to know what you're enjoying. Here’s a quick breakdown:
Calories
Each delicious sandwich packs approximately 260 calories, making them a satisfying treat without overindulging.
Protein
With around 2.5 grams of protein per pie, they're a small source of energy to keep you going through your day.
Sugar
At about 16 grams of sugar, these sweet treats can delight your taste buds, but moderation is key!
For more health tips and recipe inspiration, you might check out resources like the USDA FoodData Central for broader insights into the nutritional information of your favorite ingredients.
Enjoy your homemade oatmeal cream pies responsibly!
FAQs about Homemade Oatmeal Cream Pies
How do I store homemade oatmeal cream pies?
To keep your homemade oatmeal cream pies fresh and delicious, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, pop them in the refrigerator for up to five days. Just be sure to separate layers with parchment paper to avoid sticking.
Can I make the cookie dough in advance?
Absolutely! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to three days. When you’re ready to bake, allow the dough to come back to room temperature before scooping it onto your baking sheets for the best results.
What’s the best way to freeze cream pies?
For freezing, you have a couple of options: Freeze baked cookies (without filling) for up to three months, then sandwich them with fresh cream filling once thawed. Alternatively, you can also freeze unbaked cookie dough balls, baking them straight from frozen—just add a minute or two to the baking time. Check out this guide on freezing cookie dough for more tips!
Conclusion on Homemade Oatmeal Cream Pies
In conclusion, homemade oatmeal cream pies offer a delightful twist on a classic favorite! With their soft, chewy cookies and rich cream filling, they are perfect for any occasion. Bake a batch, share with friends, and savor every delicious bite—you might just find your new go-to treat!
Homemade Oatmeal Cream Pies
Equipment
- Hand Mixer
- stand mixer
- baking sheets
- Silicone Baking Mats
- parchment paper
- glass mixing bowl
- whisk
- large cookie scoop
- Cooling Rack
- small offset spatula
Ingredients
Cookie Ingredients
- 1.25 cups unsalted butter softened to room temperature
- 1 cups packed dark brown sugar
- 0.5 cups granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon unsulphured or dark molasses do not use blackstrap; prefer Grandma’s brand
- 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
- 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
Preparation
- 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. Stop and scrape down the sides of the bowl as needed.
- 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 the dough, 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 the 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 using a hand mixer or a stand mixer fitted with a paddle attachment, 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.
- Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
- Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
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