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–+ servings

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies take the beloved childhood snack to the next level with their soft, chewy cookies and luscious, creamy filling. You can create a gourmet version of this nostalgic treat that will have your taste buds singing with joy by using high-quality ingredients and a few simple techniques.
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Prep Time 1 minute
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 16
Calories 509 kcal

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

Adjusting the Recipe Size: You can easily halve the recipe to make smaller quantities. Simply divide all the ingredients by two and follow the same instructions.
Molasses Substitution: You can substitute honey if you don't have molasses. 
Measuring the Flour: Measuring the flour is crucial to ensure your cookies have the perfect texture and don't turn out dry. Before measuring, whisk the flour to aerate the cup and level off the top with a straight edge. Alternatively, you can use a kitchen scale for precise measurements.
Choosing the Right Oats: This recipe works best with quick oats, as they provide the ideal texture for the cookies. However, if you only have rolled oats, you can substitute them.
Cream Cheese Substitution: The cream filling in this recipe calls for a small amount of cream cheese, which adds a tangy richness to the frosting. You can replace the cream cheese with an equal amount of additional butter.
Make Ahead Tips: If you want to prepare the cookies in advance, you can bake them 1-2 days ahead. Allow the cookies to cool completely, then store them in an airtight container at room temperature. If you need to store them longer, you can freeze the unfrosted cookies in an airtight container for up to 2 months. When you're ready to serve, thaw the cookies in the refrigerator and then frost them.
Storing the Assembled Oatmeal Cream Pies: Once you've assembled the oatmeal cream pies, store them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the fridge, allow the cookies to come to room temperature before serving for the best texture and flavor.

Nutrition

Calories: 509kcalCarbohydrates: 72gProtein: 5gFat: 24gCholesterol: 81mgSodium: 170mgPotassium: 129mgFiber: 2gSugar: 49gVitamin A: 716IUCalcium: 38mgIron: 2mg
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