Print

Homemade Oatmeal Cream Pies Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

Homemade Oatmeal Cream Pies are classic soft oatmeal cookies sandwiched with a creamy, rich cream cheese frosting. Perfectly spiced with cinnamon and sweetened with molasses, these delightful treats combine chewy oats with a smooth, luscious filling for a nostalgic dessert that’s sure to please.

Ingredients

Scale

Cookies

  • 1 cup unsalted butter (226 grams), softened
  • 1 cup brown sugar (200 grams), packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

Frosting

  • 3/4 cup unsalted butter (168 grams), softened
  • 2 ounces cream cheese (57 grams), full-fat brick style
  • 3 to 4 cups powdered sugar (330–440 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream (optional, if needed for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking.
  2. Make the Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy and creamy. Add molasses, vanilla extract, and eggs, mixing until fully combined and smooth.
  3. Add Dry Ingredients: Turn off the mixer and add in the flour, cinnamon, baking soda, and salt. Stir a few times by hand to avoid flour flying, then mix on low speed until just combined. Stir in the quick oats evenly throughout the dough.
  4. Form Cookies: Using a cookie scoop or spoon, form dough balls approximately 1 to 1.5 tablespoons in size. Place them 2 inches apart on prepared cookie sheets, ensuring room for spreading. This recipe yields about 32-34 cookies, enough for 16-17 sandwiches.
  5. Bake Cookies: Bake one sheet at a time in the center rack of the preheated oven for 9 to 11 minutes until the tops look set but not browned. Remove and let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  6. Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Chop the cream cheese into pieces and beat it into the butter until smooth and creamy. Add 1 1/2 cups powdered sugar, vanilla extract, and salt, starting mixing on low speed and gradually increasing to medium speed until combined.
  7. Adjust Frosting Sweetness and Consistency: Gradually add the remaining powdered sugar, about 1/2 cup at a time, until the frosting reaches your preferred sweetness. If the frosting becomes too thick, beat in 1 tablespoon of cream to soften it to a spreadable consistency.
  8. Assemble Pies: Take one cooled cookie and spread 1 to 1.5 tablespoons of the frosting onto the bottom. Top with a second cookie, bottom side down, gently pressing together to make a sandwich. Repeat for all cookies.

Notes

  • Ensure cookies are fully cooled before frosting to prevent melting.
  • You can adjust the amount of powdered sugar depending on your preferred frosting sweetness.
  • For firmer frosting, refrigerate for 10-15 minutes before assembling.
  • Molasses adds a subtle depth of flavor; do not omit for best taste.
  • Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days.

Keywords: Oatmeal cream pies, oatmeal cookies, cream cheese frosting, homemade cookies, classic desserts, soft cookies

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