Description
Classic homemade oatmeal cream pies blend nostalgic comfort with sweet sandwich cookie perfection. Hearty oatmeal cookies embrace a luscious marshmallow-like filling, creating a delightful treat that connects childhood memories with contemporary baking magic.
Ingredients
Scale
Oatmeal Cookies
Main Ingredients:
- 3 cups quick oats
- 2 cups all-purpose flour (250 grams)
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- ½ cup granulated sugar (100 grams)
Spices and Leavening:
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Binding and Flavoring Ingredients:
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
Cream Filling
Main Ingredients:
- 3–4 cups powdered sugar (330–440 grams)
- ¾ cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
Flavoring and Seasoning:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream, if needed
Instructions
- Preheat the oven to 350F (180C) and prepare baking sheets with silicone mats or parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large mixing bowl until light and airy.
- Incorporate molasses, vanilla extract, and eggs into the butter mixture until smooth and well-blended.
- Gently fold in flour, cinnamon, baking soda, and salt, mixing initially by hand, then using a low-speed mixer until fully integrated.
- Fold oats into the cookie dough, ensuring even distribution.
- Using a cookie scoop, portion dough into uniform balls, spacing them 2 inches apart on prepared baking sheets.
- Bake cookies in the middle of the oven for 9-11 minutes, watching for set edges and slightly golden tops.
- Allow cookies to rest on baking sheets for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip butter in a clean mixing bowl until fluffy and light.
- Chop cream cheese into smaller pieces and blend into the whipped butter until smooth.
- Gradually incorporate powdered sugar, vanilla, and salt, starting at low speed and increasing to medium for a consistent frosting.
- Adjust frosting consistency by adding remaining powdered sugar and cream if needed.
- Once cookies are completely cooled, spread a generous layer of frosting on the flat side of one cookie.
- Gently press a second cookie on top, creating a cream-filled sandwich.
- Store oatmeal cream pies in an airtight container to maintain freshness.
Notes
- Store these homemade oatmeal cream pies in an airtight container at room temperature for up to 3 days, ensuring maximum freshness and soft cookie texture.
- Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and create perfectly shaped cookies with crisp edges.
- Use room temperature butter and cream cheese for smoother, more easily blended frosting that spreads effortlessly between cookies.
- For consistent cookie sizes, invest in a cookie scoop or tablespoon measure to create uniform sandwiches that look professionally made.
- Allow cookies to cool completely before assembling to prevent frosting from melting and ensure a sturdy, picture-perfect cream pie sandwich.
- Experiment with spice variations like adding nutmeg or cardamom to elevate the classic oatmeal cookie flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 390
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg