Kickstart your baking adventure with these homemade oatmeal cream pies that bring back childhood memories but taste even better. Perfectly soft oatmeal cookies sandwiched with a fluffy, creamy filling – it’s a match made in dessert heaven.
Why This Recipe Works
- The combination of molasses and cinnamon in the cookies adds depth and warmth, making them irresistibly flavorful.
- Using a stand mixer for the cream filling ensures it’s light and fluffy, just like the store-bought version but better.
- Letting the cookie dough chill before baking prevents spreading, resulting in perfectly thick and chewy cookies.
- The recipe strikes the perfect balance between sweet and spicy, appealing to both kids and adults.
- Homemade means you can adjust the sweetness and texture to your liking, something you can’t do with pre-packaged treats.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- For the cream filling: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, 1/8 teaspoon salt
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Step 1: Cream Together Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for creating a light texture in your cookies. Tip: Make sure your butter is at room temperature to ensure a smooth mixture.
Step 2: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and molasses until fully incorporated. The molasses adds a rich flavor and helps keep the cookies moist.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined. Then, stir in the oats. The dough will be thick and sticky. Tip: Don’t overmix the dough to keep the cookies tender.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they stay thick and chewy.
Step 5: Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Cream Filling
While the cookies cool, beat the softened butter for the filling until smooth. Gradually add the powdered sugar, vanilla extract, heavy cream, and salt, beating until light and fluffy. If the filling is too thick, add a little more cream; if too thin, add more powdered sugar.
Step 7: Assemble the Pies
Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of half the cookies, then top with the remaining cookies, pressing gently to form sandwiches.
Tips and Tricks
For the best texture, make sure all your ingredients are at room temperature before starting. This ensures everything mixes together smoothly. If you’re short on time, you can skip chilling the dough, but your cookies will spread more and be thinner. For a more pronounced molasses flavor, you can increase the amount to 2 tablespoons. When baking, keep an eye on the cookies after 10 minutes to prevent overbaking – they should be just set around the edges but still soft in the center for that perfect chewiness.
Recipe Variations
- Add 1/2 cup of raisins or chocolate chips to the cookie dough for extra texture and flavor.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar.
- Spice it up by adding 1/4 teaspoon of nutmeg or allspice to the dough for a warmer flavor profile.
- For a festive twist, add a few drops of food coloring to the cream filling for holidays or special occasions.
- Make it gluten-free by using a gluten-free all-purpose flour blend and ensuring your oats are certified gluten-free.
Frequently Asked Questions
Can I make these oatmeal cream pies ahead of time?
Absolutely! The cookies can be baked and stored in an airtight container at room temperature for up to 3 days before assembling. The cream filling can also be made ahead and stored in the refrigerator for up to a week; just let it come to room temperature and give it a quick whip before using.
How do I store leftover oatmeal cream pies?
Store assembled pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture.
Can I freeze oatmeal cream pies?
Yes, both the baked cookies and the assembled pies freeze well. Place them in a single layer in an airtight container, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature before serving.
Summary
These homemade oatmeal cream pies are a delightful throwback to the classic snack, but with a richer flavor and better texture. Perfect for sharing (or not), they’re sure to become a favorite in your recipe collection.