Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies: A Nostalgic Treat

There’s something incredibly comforting about the soft chewiness of an oatmeal cookie paired with the creamy sweetness of a rich filling. These Homemade Oatmeal Cream Pies are a delightful throwback to the classic store-bought version, but with a homemade twist that takes them to a whole new level. Perfect for a cozy afternoon snack or a sweet treat in a packed lunch, these pies are sure to bring a smile to anyone’s face.

Oatmeal Cookies

The base of these cream pies is a tender, slightly chewy oatmeal cookie. The combination of butter, brown sugar, and a touch of molasses gives these cookies a depth of flavor that’s hard to resist. Cinnamon adds warmth, while quick oats provide texture, making each bite deliciously satisfying.

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

Instructions:

1. Preheat and Prep: Start by preheating your oven to 350°F (180°C or 170°C fan-forced). Line your cookie sheets with silicone baking mats or baking paper to ensure easy removal.
2. Cream the Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Mix in the molasses, vanilla extract, and eggs until the mixture is creamy and well combined.
4. Incorporate Dry Ingredients: Turn off the mixer, add the flour, cinnamon, baking soda, and salt. Stir by hand a few times, then mix on low speed until everything is just incorporated.
5. Mix in the Oats: Gently stir in the quick oats until evenly distributed throughout the dough.
6. Form the Cookies: Use a cookie scoop to form the dough into balls about 1 to 1.5 tablespoons in size. Place them on the lined cookie sheets, spacing about 2 inches apart.
7. Bake: Bake one sheet at a time in the center of the preheated oven for about 9-11 minutes, or until the tops of the cookies look set.
8. Cool: Allow the cookies to cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling completely.

Cream Filling

The cream filling is the heart of these oatmeal pies, a rich, smooth mixture of butter and cream cheese, sweetened to perfection. The slight tang from the cream cheese perfectly balances the sweetness, creating a filling that’s as satisfying as it is indulgent.

Ingredients:

• 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:

1. Beat the Butter: In a large bowl, beat the softened butter until it’s light and fluffy.
2. Incorporate the Cream Cheese: Chop the cream cheese into a few pieces and beat it into the butter until fully combined.
3. Add Sweetness: Begin adding the powdered sugar, starting with 1 1/2 cups, along with the vanilla and salt. Mix on low speed initially, then increase to medium speed until the ingredients are well blended.
4. Adjust Consistency: Continue to add the powdered sugar, about 1/2 cup at a time, until the desired sweetness and thickness are achieved. If the frosting becomes too thick, add 1 tablespoon of cream to reach the perfect consistency.

Assembling the Oatmeal Cream Pies

Assembling these cream pies is a simple but rewarding process. The key is to make sure the cookies are fully cooled before adding the filling, ensuring that the cream stays firm and doesn’t melt.

Instructions:

1. Frost the Cookies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the bottom.
2. Sandwich Together: Place a second cookie on top, with its bottom side facing down, creating a sandwich with the frosting in the middle.
3. Repeat: Continue until all the cookies are paired up and filled.

Final Thoughts

These Homemade Oatmeal Cream Pies are not only a delightful treat but also a wonderful way to relive a childhood favorite with a homemade twist. With approximately 350 calories per sandwich and a yield of 16-17 sandwiches, they are perfect for sharing with family and friends. Enjoy them with a glass of cold milk or a warm cup of tea for the ultimate indulgence.

Prep Time: 20 minutes
Cooking Time: 10 minutes per batch
Total Time: 40 minutes
Calories: Approximately 350 per sandwich
Servings: 16-17 sandwiches

Whether you’re recreating these for nostalgic purposes or simply to enjoy a delicious homemade treat, these oatmeal cream pies are sure to be a hit in your home. Happy baking!

Homemade Oatmeal Cream Pies

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 16-17 1x

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Ingredients

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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
Cream Filling

3/4 cup unsalted butter (168 grams), softened
2 ounces cream cheese (57 grams), make sure to use 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

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Instructions

Oatmeal Cookies

Preheat the oven to 350F (180C or 170C fan-forced). Line cookie sheets with silicone baking mats or baking paper.
In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy.
Mix in the molasses, vanilla extract, and eggs until creamy.
Turn off the mixer and add in the flour, cinnamon, baking soda, and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat until incorporated.
Stir in the oats.
Form the cookies into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets. Use a cookie scoop for this. You should get about 32-34 cookies, making 16-17 sandwiches.
Bake 1 sheet of cookies at a time in the middle of the preheated oven for about 9-11 minutes, or until the tops look set.
Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.
Frosting

In a large bowl, beat the butter until fluffy.
Chop the cream cheese into 3-4 pieces, then beat into the butter.
Add in 1 1/2 cups powdered sugar, vanilla, and salt. Start with the mixer on a low speed, then gradually increase to a medium speed until the ingredients are incorporated.
Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of cream if the frosting is too thick.
Assembling the Cookies

Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.
Sandwich a second cookie on top with the bottom facing down.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350 Kcal