Homemade Oatmeal Cream Pies are delightful treats that take us back to childhood. These soft and chewy cookies are filled with a creamy frosting, making them perfect for lunchboxes, snacks, or any sweet craving. They are easy to make and even more enjoyable to eat!
Why Make This Recipe
Making Homemade Oatmeal Cream Pies is a great way to use simple ingredients you probably already have in your pantry. They are perfect for sharing with family and friends, and you can easily customize them to your liking. Plus, they taste much better than store-bought versions because they are fresh and made with love.
How to Make Homemade Oatmeal Cream Pies
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
- 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)
Directions:
- Oatmeal Cookies:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the molasses, vanilla extract, and eggs until well combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture.
- Finally, fold in the quick oats until everything is mixed well.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Leave some space between each cookie.
- Bake for 10-12 minutes or until golden brown. Let them cool completely.
- Frosting:
- In a medium bowl, beat together the softened butter and cream cheese until fluffy.
- Gradually add the powdered sugar until smooth; add vanilla extract and salt. Mix well.
- If the frosting is too thick, add a tablespoon of cream to reach the desired consistency.
- Assembling the Cookies:
- Take one oatmeal cookie and spread a generous amount of frosting on the flat side.
- Top with another cookie, flat side down. Press gently to sandwich the frosting.
- Repeat until all cookies are filled.
How to Serve Homemade Oatmeal Cream Pies
Serve these delicious cookies fresh at room temperature. They are perfect with a glass of milk or a warm cup of coffee. You can also present them on a platter for a great treat at parties or gatherings.
How to Store Homemade Oatmeal Cream Pies
Store your Homemade Oatmeal Cream Pies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate them for up to a week. For even longer storage, you can freeze the cookies (without frosting) for up to 3 months. Just thaw them before frosting and serving.
Tips to Make Homemade Oatmeal Cream Pies
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the dough once you add the flour to keep the cookies soft.
- Feel free to add mix-ins like chocolate chips or raisins to the cookie dough for new flavors.
Variation
You can change the filling to include different flavors. Try adding peanut butter or chocolate ganache for a twist on the classic recipe!
FAQs
Q1: Can I make these cookies gluten-free?
A1: Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Q2: How do I know when the cookies are done?
A2: The cookies should be golden brown around the edges but still soft in the center. They will firm up as they cool.
Q3: Can I use old-fashioned oats instead of quick oats?
A3: Yes, but note that the texture may be a bit chewier. Just make sure to adjust the baking time accordingly.
Enjoy making and sharing your Homemade Oatmeal Cream Pies!
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
For the Frosting
- 3/4 cup unsalted butter, softened
- 2 ounces cream cheese, full-fat, brick style
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream if needed to adjust consistency
Instructions
Oatmeal Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the molasses, vanilla extract, and eggs until well combined.
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture.
- Finally, fold in the quick oats until everything is mixed well.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake for 10-12 minutes or until golden brown and let them cool completely.
Frosting
- In a medium bowl, beat together the softened butter and cream cheese until fluffy.
- Gradually add the powdered sugar until smooth; add vanilla extract and salt.
- Mix well. If the frosting is too thick, add a tablespoon of cream to reach the desired consistency.
Assembling the Cookies
- Take one oatmeal cookie and spread a generous amount of frosting on the flat side.
- Top with another cookie, flat side down, and press gently to sandwich the frosting.
- Repeat until all cookies are filled.
