Name: Homemade Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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 (optional, if needed for consistency)

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Introduction

Homemade Oatmeal Cream Pies are a nostalgic treat, combining soft, chewy oatmeal cookies with a rich and creamy filling. These delightful sandwich cookies are perfect for sharing or enjoying with a cup of tea.

A stack of three oatmeal cream pies is shown, each with two textured light brown oatmeal cookie layers sandwiching a thick, smooth white creamy filling. The cookies have a rough, grainy surface with visible oats, while the cream is soft and fluffy, evenly spread between the cookie pairs. The stack sits on a piece of white parchment paper on a wooden surface, with a glass of milk blurred in the background. In the top right corner, a single oatmeal cream pie on a white plate is partially visible, all placed on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper.
Step 2: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy.
Step 3: Mix in the molasses, vanilla extract, and eggs until creamy.
Step 4: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt. Stir a few times by hand, then beat on low speed until incorporated to avoid flour dust.
Step 5: Stir in the quick oats thoroughly.
Step 6: Form cookie dough into balls about 1 to 1.5 tablespoons in size. Place them 2 inches apart on the lined cookie sheets. Use a cookie scoop if you have one. This yields about 32-34 cookies.
Step 7: Bake one sheet at a time in the oven’s center for 9-11 minutes, or until the tops look set.
Step 8: Let the cookies cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 9: For the frosting, beat the butter in a large bowl until fluffy.
Step 10: Chop the cream cheese into 3-4 pieces and beat it into the butter until smooth.
Step 11: Add 1 1/2 cups powdered sugar, vanilla extract, and salt. Mix on low speed, gradually increasing to medium until combined.
Step 12: Beat in the remaining powdered sugar about 1/2 cup at a time until you reach the desired sweetness. If the frosting feels too thick, add 1 tablespoon of cream and beat again.
Step 13: To assemble, spread about 1 to 1.5 tablespoons of frosting on the bottom of one cooled cookie.
Step 14: Sandwich with a second cookie, placing the bottom side down onto the frosting.

Tips & Variations

For a more intense molasses flavor, try using dark molasses instead of regular.
If you prefer a vegan version, substitute butter with a plant-based alternative and use a vegan cream cheese.
Chilling the dough for 30 minutes before baking helps the cookies hold their shape better.
Add a pinch of nutmeg or cloves for extra warmth in the cookie flavor.

Storage

Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Bring to room temperature before serving for the best texture. You can also freeze the assembled pies for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows a stack of three oatmeal cream sandwich cookies on a white marbled surface. Each cookie has two rough-textured, golden brown oatmeal cookie layers with a thick, smooth white cream filling in the middle. The top cookie in the stack has a bite taken out of it, revealing the creamy filling inside. In the blurred background, there is a clear glass of milk with white liquid and a stack of more cookies on a white plate. Small oat flakes and crumbs are scattered near the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be chewier and less uniform. Quick oats blend into the dough more smoothly, giving a tender cookie.

What if my frosting is too runny or too thick?

If the frosting is too runny, add a little more powdered sugar until it firms up. If it’s too thick, beat in a small amount of cream or milk to loosen it.