Store-bought oatmeal cream pies don’t stand a chance. These homemade versions take the classic treat to another level with chewy, cinnamon-spiced oatmeal cookies and a luscious cream filling that’s just sweet enough.
Nostalgic yet elevated, this recipe promises a perfect balance of flavors and textures that will leave you craving more. Ready to taste dessert perfection?
The Perfect Oatmeal Cookie Base
The foundation of any great oatmeal cream pie is the cookie itself. These oatmeal cookies are soft, chewy, and packed with flavor thanks to the combination of brown sugar, molasses, and cinnamon. Adding quick oats gives them a satisfying texture without being too dense or crumbly.
What sets these cookies apart is their ability to hold up well when sandwiched together with the creamy filling. They maintain their shape and texture, making them the ideal base for this classic treat. Plus, the aroma of these cookies baking in the oven makes your mouth water in anticipation.
Creamy, Dreamy Filling
While the oatmeal cookies are undeniably delicious, the creamy filling takes these homemade oatmeal cream pies to the next level. The secret ingredient? A touch of cream cheese. This addition perfectly complements the cinnamon and brown sugar in the cookies, creating a harmonious balance of flavors.
The filling is also less sweet than the store-bought version, allowing the ingredients’ natural flavors to shine through. The result is a creamy, dreamy center that pairs beautifully with the chewy oatmeal cookies. You’ll find yourself licking your fingers to savor every last bit of this irresistible filling.
Elevating a Classic Treat
Oatmeal cream pies have been a beloved snack for generations, but this homemade version takes the classic to new heights. Using high-quality ingredients and paying attention to the details, you can create a treat surpassing the store-bought flavor and texture variety.
These homemade oatmeal cream pies are perfect for satisfying your sweet tooth, impressing guests at a party, or even gifting to friends and family. They’re a nostalgic treat with a gourmet twist that everyone will love. So, roll up your sleeves, preheat your oven, and get ready to indulge in the best oatmeal cream pies you’ve ever tasted.
A New Favorite in Your Recipe Collection
Once you’ve experienced the joy of biting into one of these homemade oatmeal cream pies, you’ll wonder how you ever settled for the packaged version. The combination of chewy oatmeal cookies and creamy filling is simply unbeatable.
This recipe will surely become a staple in your dessert repertoire, requested repeatedly by those lucky enough to have tried it. So, what are you waiting for? Prepare to fall in love with the best homemade oatmeal cream pies you’ve ever tasted. Your taste buds will thank you.
Homemade Oatmeal Cream Pies
Equipment
- cookie sheets
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp molasses
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 3 cups quick oats
For the Cream Filling:
- 3/4 cup unsalted butter softened
- 2 ounces cream cheese use full-fat, brick-style
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp cream
Instructions
Oatmeal Cookies:
- Preheat your oven to 350°F. Line your cookie sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, cream the softened butter, sugar, and granulated sugar until light and fluffy.
- Add the molasses, vanilla extract, and eggs to the butter mixture. Beat until the ingredients are well combined and creamy.
- Stop the mixer and add the flour, cinnamon, baking soda, and salt to the bowl. To prevent the flour from flying out, gently stir the dry ingredients by hand first. Then, turn the mixer on at a low speed and mix until the dry ingredients are fully incorporated into the wet ingredients.
- Fold in the quick oats until evenly distributed throughout the cookie dough.
- Using a cookie scoop or spoon, portion the dough into balls approximately 1 to 1.5 tablespoons in size. Place the dough balls on the prepared cookie sheets, spacing them about 2 inches apart. This recipe typically yields 32-34 cookies, making 16-17 sandwich cookies.
- Bake one sheet of cookies at a time in the center of the oven for 9-11 minutes or until the tops of the cookies appear set.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Cream Filling:
- In a large bowl, beat the softened butter until it becomes fluffy.
- Cut the cream cheese into 3-4 pieces and add it to the beaten butter. Mix until the cream cheese is fully incorporated.
- Add 1 1/2 cups of powdered sugar, vanilla extract, and salt to the butter mixture. Start mixing on low speed and increase to medium speed until the ingredients are well combined.
- Continue adding the remaining powdered sugar, about 1/2 cup at a time, until you reach your desired level of sweetness. If the frosting becomes too thick, add 1 tablespoon of cream and mix until smooth.
Assembling the Oatmeal Cream Pies:
- Once the cookies have cooled completely, take one cookie and spread about 1 to 1.5 tablespoons of the cream filling on the bottom side.
- Place a second cookie on top of the frosting, creating a sandwich.
- Repeat the process with the remaining cookies and frosting until all the oatmeal cream pies are assembled.
Notes
Nutrition
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.