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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

Delicious homemade oatmeal cream pies, a classic treat made with soft cookies and fluffy filling.
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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 250 kcal

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.

Notes

You can make the cookie dough and store it in the refrigerator for up to 3 days. Baked cookies can freeze well for up to 3 months. For best taste, filling should be fresh.

Nutrition

Serving: 1cookie sandwichCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 20mgIron: 1mg
Keyword classic treats, desserts, homemade cookies, oatmeal cookies, oatmeal cream pies, sandwich cookies
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