Description
A delightful homemade recipe for classic oatmeal cream pies featuring soft, chewy oatmeal cookies sandwiched with a rich, creamy vanilla buttercream filling. Perfect for an indulgent treat or special occasion.
Ingredients
Scale
Oatmeal 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
Cream Filling:
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract
- 1 tablespoon cream, if needed
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or baking paper to prevent sticking.
- Mix Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light.
- Add Wet Ingredients: Mix in the molasses, vanilla extract, and eggs, beating until the mixture is creamy and smooth.
- Incorporate Dry Ingredients: Turn off the mixer and add the all-purpose flour, cinnamon, baking soda, and salt. Stir a few times by hand to avoid flour flying, then mix on low speed until fully combined.
- Add Oats: Fold in the quick oats thoroughly with a spatula or wooden spoon.
- Form Cookie Balls: Use a cookie scoop or spoon to form cookie dough balls about 1 to 1.5 tablespoons in size. Place them 2 inches apart on prepared cookie sheets; you will get approximately 32-34 cookies.
- Bake Cookies: Bake one sheet at a time in the center of the oven for 9-11 minutes, until the cookie tops look set but not browned.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.
- Prepare Filling Buttercream: In a large bowl, beat softened butter until fluffy. Chop cream cheese into 3-4 pieces and beat it into the butter thoroughly.
- Add Dry Ingredients to Frosting: Add 1 1/2 cups powdered sugar, vanilla extract, and a pinch of salt to the butter and cream cheese mix. Begin mixing on low and gradually increase to medium speed until well incorporated.
- Adjust Sweetness and Consistency: Gradually add the remaining powdered sugar about 1/2 cup at a time, beating well between additions until reaching your desired sweetness and consistency. If the frosting is too thick, beat in 1 tablespoon of cream to loosen it.
- Assemble Pies: Take one cooled oatmeal cookie and spread about 1 to 1.5 tablespoons of cream filling on the flat side. Top with a second cookie, flat side down, gently pressing to sandwich together.
Notes
- Allow cookies to cool completely before assembling to prevent the cream from melting.
- Use full-fat brick style cream cheese for the best texture and flavor in the frosting.
- Cookies can be stored in an airtight container for up to 3 days; refrigerate if made with cream cheese filling.
- You can adjust the amount of powdered sugar in the frosting to your preferred sweetness.
- Ensure cookies are spaced well on the baking sheet to prevent spreading together.
Keywords: Oatmeal cream pies, oatmeal cookies, cream filling, homemade cookies, sandwich cookies, dessert recipe