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Homemade Oatmeal Cream Pies Recipe

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Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched with a rich, creamy vanilla frosting. These classic treats combine the warmth of cinnamon and molasses in the cookies with a smooth cream cheese frosting for a nostalgic dessert that’s perfect for sharing or enjoying as a cozy snack.

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

Frosting

  • 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)

Instructions

  1. Preheat Oven: Set your oven to 350°F (180°C or 170°C fan forced) and prepare cookie sheets by lining them with silicone baking mats or parchment paper to prevent sticking.
  2. Mix Sugars and Butter: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take a few minutes.
  3. Add Molasses, Vanilla and Eggs: Incorporate the molasses, vanilla extract, and eggs into the sugar-butter mixture and beat until creamy and well combined.
  4. Add Dry Ingredients: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt to the bowl. Stir a few times by hand to avoid flour flying, then beat at low speed until everything is just combined.
  5. Mix In Oats: Fold the quick oats gently into the dough ensuring they are evenly distributed.
  6. Shape Cookies: Using a cookie scoop or spoon, form dough balls about 1 to 1.5 tablespoons in size and space them 2 inches apart on prepared cookie sheets. This quantity yields around 32-34 cookies, perfect for making 16-17 sandwich cookies.
  7. Bake Cookies: Bake one sheet at a time on the middle rack for approximately 9-11 minutes until the tops are set but not browned.
  8. Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
  9. Make Frosting: In a large bowl, beat softened butter until fluffy. Chop the cream cheese and beat it into the butter until smooth.
  10. Add Sugar and Flavor: Gradually add 1 1/2 cups of powdered sugar, vanilla extract, and salt while mixing starting at low speed, then increasing to medium speed until well combined.
  11. Adjust Sweetness and Texture: Continue beating in the remaining powdered sugar about 1/2 cup at a time until the frosting reaches desired sweetness and consistency. If too thick, beat in 1 tablespoon of cream to soften.
  12. Assemble Cream Pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the flat side. Sandwich it with another cookie, flat side down, to create the cream pie.

Notes

  • Ensure butter and cream cheese are softened to room temperature for smooth frosting.
  • Do not overbake cookies; they should be set but soft for best texture.
  • Use quick oats for a tender cookie; old-fashioned oats may create a chewier texture.
  • If frosting is too thick, add cream a little at a time to reach spreadable consistency.
  • Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
  • For a dairy-free version, substitute with vegan butter and cream cheese alternatives.

Keywords: Oatmeal Cream Pies, Oatmeal Sandwich Cookies, Cream Cheese Frosting, Homemade Cookies, Classic American Dessert

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