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Homemade Oatmeal Cream Pies Recipe

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Homemade Oatmeal Cream Pies featuring soft and chewy oatmeal cookies sandwiched with a rich, creamy vanilla cream cheese frosting. This classic treat blends the warmth of cinnamon and molasses in the cookies with a luscious filling perfect for dessert or snack time.

Ingredients

Scale

Oatmeal Cookies

  • 1 cup unsalted butter (226 grams), softened
  • 1 cup brown sugar (200 grams), packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

Cream Filling

  • 3/4 cup unsalted butter (168 grams), softened
  • 2 ounces cream cheese (57 grams), full-fat, brick style
  • 3–4 cups powdered sugar (330–440 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream, if needed

Instructions

  1. Prepare Oatmeal Cookies: Preheat the oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Mix in molasses, vanilla extract, and eggs into the creamed butter and sugar until the mixture is smooth and creamy.
  4. Incorporate Dry Ingredients: Turn off the mixer and add flour, cinnamon, baking soda, and salt. Stir a few times by hand to prevent flour flying, then mix on low speed until just combined.
  5. Mix in Oats: Fold in the quick oats evenly throughout the dough, ensuring a consistent texture.
  6. Shape Cookies: Form dough into balls about 1 to 1.5 tablespoons in size using a cookie scoop. Place them spaced 2 inches apart on prepared baking sheets. This recipe yields approximately 32-34 cookies, making 16-17 sandwich pairs.
  7. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 9-11 minutes, or until tops are set but not browned.
  8. Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  9. Make Frosting: In a large bowl, beat softened butter until fluffy. Chop cream cheese into small pieces and beat into the butter until fully combined.
  10. Add Powdered Sugar and Flavor: Add 1 1/2 cups powdered sugar, vanilla extract, and salt. Beat on low speed initially, gradually increasing to medium speed until incorporated.
  11. Adjust Sweetness and Texture: Add remaining powdered sugar about 1/2 cup at a time, beating until desired sweetness and consistency are achieved. If frosting is too thick, beat in 1 tablespoon of cream.
  12. Assemble Pies: Spread about 1 to 1.5 tablespoons of frosting onto the bottom side of one cooled cookie, then sandwich with a second cookie, bottom sides facing the filling.

Notes

  • Making a Smaller Batch: Easily halve the recipe to make fewer cookies.
  • Molasses: Provides the classic flavor; honey can be substituted if needed.
  • Flour Measurement: Measure flour carefully to avoid dryness; whisk, spoon into measuring cup, and level off or use a kitchen scale.
  • Oats: Quick oats preferred for texture, but rolled oats can be used as alternative.
  • Cream Cheese: Can be replaced with extra butter if desired for the filling.
  • Make Ahead Tips: Cookies can be baked 1-2 days in advance, stored at room temperature in an airtight container, or frozen for up to 2 months. Thaw and frost when ready.
  • Storage: Store assembled pies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.

Keywords: Oatmeal cream pies, homemade cookies, cream cheese frosting, soft oatmeal cookies, sandwich cookies, dessert recipe, classic snack

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