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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

Delicious and chewy Homemade Oatmeal Cream Pies filled with creamy frosting, perfect for a sweet treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 250 kcal

Equipment

  • hand mixer
  • stand mixer
  • Mixing bowl
  • baking sheets
  • Parchment paper
  • Cookie scoop
  • Cooling Rack

Ingredients
  

Cookie Ingredients

  • 1.25 cups unsalted butter softened to room temperature
  • 1 cup brown sugar packed dark
  • 0.5 cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon molasses unsulphured or dark
  • 1.67 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 3 cups quick oats not whole oats

Cream Filling

  • 0.75 cups unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 3 tablespoons heavy cream at room temperature
  • 1.5 teaspoons pure vanilla extract
  • salt to taste

Instructions
 

Baking Instructions

  • Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute.
  • In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
  • With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer.
  • Scoop the dough, about 2 heaping Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
  • Bake for 10–13 minutes or until the cookies are very lightly golden around the edges.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  • In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter for the filling on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes.
  • Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
  • Cover and store leftover sandwich cookies at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Notes

You can make the cookie dough and store it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months without filling.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 1mgIron: 4mg
Keyword baking, cookies, dessert recipes, Homemade Desserts, Oatmeal Cream Pies, Sweet Treats
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