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Homemade Oatmeal Cream Pies

Deliciously soft and chewy oatmeal cookies filled with a rich cream cheese frosting, these Homemade Oatmeal Cream Pies are a nostalgic treat that everyone loves.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter (softened) Ensure butter is at room temperature.
  • 1 cup brown sugar (packed) Adds sweetness and depth.
  • 1/2 cup granulated sugar For sweetness balance.
  • 1 tablespoon molasses Provides flavor depth.
  • 2 teaspoons vanilla extract Enhances flavor.
  • 2 large eggs Bind ingredients together.
  • 2 cups all-purpose flour Main structure ingredient.
  • 1/2 teaspoon cinnamon Adds warmth to flavor.
  • 1 teaspoon baking soda Leavening agent.
  • 1/4 teaspoon salt Enhances flavor.
  • 3 cups quick oats Provides chewiness.
For the Cream Filling
  • 3/4 cup unsalted butter (softened) Ensure butter is at room temperature.
  • 2 ounces cream cheese (full-fat, brick style) Adds richness.
  • 3-4 cups powdered sugar Adjust for desired sweetness.
  • 1 teaspoon vanilla extract (for the filling) Enhances filling flavor.
  • 1/4 teaspoon salt (for the filling) Balances sweetness.
  • 1 tablespoon cream (if needed for the filling) Adjust for spreading consistency.

Method
 

Prepare the Cookie Dough
  1. In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until the mix is creamy and light in color.
  2. Add in the molasses and vanilla extract, mixing until well combined.
  3. Incorporate the eggs one at a time, ensuring each is thoroughly mixed in before adding the next.
Mix the Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt until blended.
Combine Everything
  1. Gradually mix the dry ingredients into the wet mixture.
  2. Once combined, fold in the quick oats until evenly distributed throughout the dough.
Shape the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Use a tablespoon to drop portions of dough onto lined baking sheets, leaving enough space between each for spreading.
Bake
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  2. Allow the cookies to cool on a wire rack.
Make the Cream Filling
  1. In a mixing bowl, beat the remaining 3/4 cup of softened unsalted butter with the cream cheese until creamy and smooth.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Incorporate the vanilla extract and salt, adjusting for sweetness, and add cream if needed until the filling reaches a spreadable consistency.
Assemble the Cookies
  1. Once the cookies have cooled, spread the cream filling on half the cookies and top with the remaining cookies to create sandwiches.

Notes

Ensure your butter is at room temperature for the perfect creaming consistency. Don't overmix once you fold in the oats; doing so can lead to tough cookies. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack; this keeps them from breaking. Adjust the powdered sugar in the filling as needed for desired sweetness.