Oatmeal Cream Pie
These homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched together with a sweet, fluffy cream filling, reminiscent of the classic snack but made from scratch.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups quick oats
Cream Filling
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, molasses, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and quick oats.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the cream filling: In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and beat until smooth. Mix in the vanilla extract and enough milk to achieve a spreadable consistency.
- Once the cookies have cooled, spread a generous amount of cream filling on the flat side of one cookie and top with another to create a sandwich. Repeat with remaining cookies and filling.
Notes
For a more authentic taste, consider adding a pinch of nutmeg to the cookie dough. Store assembled pies in an airtight container at room temperature for up to 3 days.