Homemade Oatmeal Cream Pies
Soft and chewy cookies filled with creamy frosting, Homemade Oatmeal Cream Pies are a nostalgic treat perfect for snacks or lunchboxes.
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.
Notes
Serve these delicious cookies fresh at room temperature, ideally with a glass of milk or warm coffee. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Can be frozen (without frosting) for up to 3 months.