Why You’ll Love This Recipe
This recipe offers a delightful twist on the classic oatmeal cream pie. The cookies are soft and chewy, infused with warm spices like cinnamon and brown sugar, while the cream filling adds a smooth, tangy contrast. Unlike store-bought versions, these homemade treats allow you to control the sweetness and flavor, resulting in a more balanced and satisfying dessert.
Ingredients
For the Oatmeal Cookies:
- 1 cup (90g) quick oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (115g) cream cheese, softened
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the quick oats, flour, baking soda, cinnamon, and salt.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Form the Cookies:
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the back of a spoon or your fingers.
- Bake:
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling:
- In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until the filling is smooth and fluffy.
- Assemble the Cream Pies:
- Once the cookies have cooled completely, spread a generous amount of cream filling on the flat side of one cookie.
- Top with another cookie, pressing gently to sandwich the filling.
Servings and Timing
- Servings: This recipe yields approximately 12 sandwich cookies.
- Preparation Time: About 15 minutes.
- Baking Time: 8-10 minutes.
- Cooling Time: Approximately 30 minutes (including cooling the cookies and assembling the pies).
Variations
- Spices: Add a pinch of nutmeg or cloves to the cookie dough for a spicier flavor.
- Add-ins: Mix in chocolate chips, raisins, or chopped nuts to the cookie dough for added texture and flavor.
- Filling: For a tangier filling, increase the amount of cream cheese.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate the pies for up to 1 week. Allow them to come to room temperature before serving.
- Freezing: Freeze the unassembled cookies and cream filling separately for up to 3 months. Thaw before assembling.
FAQs
How can I make the cookies chewier?
To achieve chewier cookies, ensure you don’t overbake them. Remove them from the oven when the edges are just starting to turn golden.
Can I use old-fashioned rolled oats instead of quick oats?
Quick oats are recommended for this recipe as they provide a finer texture, which is ideal for sandwich cookies. Old-fashioned rolled oats may result in a chewier, more textured cookie.
Is it necessary to use molasses in the cookie dough?
Molasses adds depth of flavor and contributes to the chewiness of the cookies. If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor will differ slightly.
Can I make the cream filling without cream cheese?
Yes, you can substitute the cream cheese with an equal amount of unsalted butter for a sweeter, less tangy filling.
How do I prevent the cookies from spreading too much during baking?
Ensure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.
Homemade Oatmeal Cream Pies
These homemade oatmeal cream pies are the perfect blend of soft, chewy cookies with a creamy filling that’s just the right amount of sweetness. Infused with warm cinnamon, brown sugar, and vanilla, these cookies are a homemade version of the classic Little Debbie treat, made even better. The cookies’ chewiness and the tangy cream filling make for an irresistible dessert. Perfect for an afternoon snack or as a homemade gift, these oatmeal cream pies are sure to please!
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: About 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oatmeal Cookies:
- 1 cup (90g) quick oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (115g) cream cheese, softened
- 2 cups (250g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the cookie dough: In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy. Add the egg, molasses, and vanilla, mixing well. Gradually add the dry ingredients, mixing until combined.
- Form the cookies: Using a cookie scoop, place rounded dough on baking sheets, spacing about 2 inches apart. Flatten with a spoon or your fingers.
- Bake the cookies: Bake for 8-10 minutes or until the edges are golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the cream filling: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
- Assemble the pies: Once cookies are cool, spread a generous layer of cream filling on the flat side of one cookie, and top with another cookie.
Notes
- Storage: Store the assembled pies in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to 1 week or frozen for up to 3 months (unassembled).
- Chewier cookies: To keep them chewy, avoid overbaking the cookies; remove when edges are lightly golden.
- Substitutions: For a tangier filling, add more cream cheese, or substitute with unsalted butter for a sweeter option.
