Homemade Oatmeal Cream Pies
Treat yourself to a bite of nostalgia with these soft, chewy Homemade Oatmeal Cream Pies—filled with rich, creamy goodness in every layer!
Ingredients
For the 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
For the 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
- Preheat the oven to 350°F (180°C). Line cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, vanilla extract, and eggs until creamy.
- Turn off the mixer and add flour, cinnamon, baking soda, and salt. Mix by hand briefly, then use the mixer on low speed until incorporated.
- Stir in the oats.
- Shape the dough into 1 to 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared cookie sheets.
- Bake one sheet at a time in the middle of the oven for 9-11 minutes, until the tops are set.
- Cool the cookies on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Cream Filling:
- In a large bowl, beat the butter until fluffy.
- Cut the cream cheese into pieces and beat it into the butter.
- Add 1 1/2 cups of powdered sugar, vanilla, and salt. Start mixing on low speed, then increase to medium until incorporated.
- Gradually beat in the remaining powdered sugar until desired sweetness. Add cream if the frosting is too thick.
Assembling the Cookies:
- Frost the bottom of a cooled cookie with 1 to 1.5 tablespoons of frosting.
- Sandwich another cookie on top, bottom facing down.
Notes
Notes:
- To make a smaller batch, halve the recipe.
- Molasses can be substituted with honey for a different flavor.
- Measure flour carefully to avoid dry cookies.
- Quick oats are preferred, but rolled oats can be used.
- Cream cheese can be replaced with more butter.
- Cookies can be made ahead and stored at room temperature or frozen.
- Store cookies in an airtight container at room temperature or in the fridge.
- To make a smaller batch, halve the recipe.
- Molasses can be substituted with honey for a different flavor.
- Measure flour carefully to avoid dry cookies.
- Quick oats are preferred, but rolled oats can be used.
- Cream cheese can be replaced with more butter.
- Cookies can be made ahead and stored at room temperature or frozen.
- Store cookies in an airtight container at room temperature or in the fridge.