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Homemade Oatmeal Cream Pies

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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!

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

  1. Preheat the oven: Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the cream filling: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
  6. 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.

Find it online: https://chocolatecoveredamy.com/homemade-oatmeal-cream-pies/