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Homemade Oatmeal Cream Pies: A Nostalgic Delight Made Better at Home

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Oatmeal cream pies are more than just a simple treat—they are a nostalgic indulgence that brings warmth and comfort with every bite. Whether you remember enjoying the pre-packaged version as a kid or you’ve just recently discovered their charm, these homemade oatmeal cream pies will remind you of the joy of sinking your teeth into something soft, chewy, and just the right amount of sweet. Made with the perfect balance of cinnamon-spiced oatmeal cookies and a rich, creamy filling, they offer a homemade upgrade to the classic snack. The best part? You can control the flavors, sweetness, and texture, ensuring they are exactly as you want them to be.

Ingredients

Scale

For the Oatmeal Cookies:

  • 1 cup unsalted butter (226 grams), softened: This is the essential fat in the cookie dough, contributing to a rich and tender texture. Softened butter ensures that it mixes easily with the sugars, creating a smooth base.
  • 1 cup brown sugar (200 grams), packed: Brown sugar, packed tightly into the measuring cup, adds moisture and a deep flavor, thanks to the molasses it contains. This richness works beautifully in oatmeal cookies and provides a subtle caramel-like sweetness.
  • 1/2 cup granulated sugar (100 grams): The white sugar adds sweetness and structure to the cookies, helping them bake to the perfect chewy consistency.
  • 1 tablespoon molasses: Molasses deepens the flavor of the cookies, giving them a warm, slightly tangy undertone that perfectly complements the cinnamon and oats.
  • 2 teaspoons vanilla extract: The vanilla adds a fragrant, sweet aroma to the dough, enhancing the overall flavor of the cookies.
  • 2 large eggs: Eggs bind the ingredients together and help the cookies achieve their chewy texture while also contributing to their rich flavor.
  • 2 cups all-purpose flour (250 grams): Flour provides structure to the cookies, allowing them to hold up well when sandwiched with the cream filling.
  • 1/2 teaspoon cinnamon: Cinnamon is the quintessential spice for oatmeal cookies, offering a warm and cozy flavor that pairs beautifully with the oats.
  • 1 teaspoon baking soda: This helps the cookies rise slightly, giving them a light and airy texture.
  • 1/4 teaspoon salt: A small amount of salt helps balance the sweetness and enhances the other flavors in the cookies.
  • 3 cups quick oats: Quick oats are the key to the chewy texture of the cookies. They soak up the dough’s moisture and give the cookies that classic oatmeal consistency.

For the Cream Filling:

  • 3/4 cup unsalted butter (168 grams), softened: The butter in the filling provides a rich, creamy base that makes the frosting smooth and spreadable.
  • 2 ounces cream cheese (57 grams), full-fat, brick style: The cream cheese adds a slight tang and creaminess to the frosting. It helps create a balanced, less sugary filling.
  • 3–4 cups powdered sugar (330–440 grams): Powdered sugar is essential for making the frosting sweet and fluffy. The exact amount depends on your desired level of sweetness and the consistency of the frosting.
  • 1 teaspoon vanilla extract: Vanilla gives the filling a warm, fragrant sweetness that pairs perfectly with the cookies.
  • 1/4 teaspoon salt: A pinch of salt helps cut through the sweetness of the frosting, giving it depth.
  • 1 tablespoon cream (optional, if needed): If the frosting is too thick, a tablespoon of cream helps to loosen it up, making it easier to spread between the cookies.

Instructions

Making the Oatmeal Cookies:

  1. Begin by preheating your oven to 350°F (180°C, or 170°C for fan-forced). Line your cookie sheets with silicone baking mats or parchment paper to ensure the cookies bake evenly and don’t stick to the pan.
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is important for achieving a soft and tender cookie texture. The sugars will combine with the butter to create a smooth base for the dough.
  3. Once the butter and sugars are well-combined, mix in the molasses, vanilla extract, and eggs. Continue to beat the mixture until it’s smooth and creamy, ensuring the wet ingredients are fully incorporated.
  4. Turn off the mixer and add the dry ingredients: flour, cinnamon, baking soda, and salt. Stir the ingredients by hand for a few moments to avoid a flour explosion, then use the mixer on low speed to incorporate the flour mixture. Be sure not to overmix, as this can lead to dense cookies.
  5. Once the flour mixture is incorporated, stir in the oats by hand. This helps evenly distribute the oats throughout the dough, ensuring every cookie has that chewy oatmeal texture.
  6. Use a cookie scoop or a tablespoon to form the dough into balls about 1 to 1.5 tablespoons in size. Place the dough balls about 2 inches apart on the prepared cookie sheets. This will give the cookies enough space to spread slightly as they bake.
  7. Bake the cookies for 9-11 minutes, or until the tops look set and slightly golden. Keep an eye on the cookies to prevent overbaking, as they should remain soft and chewy in the center.
  8. After baking, let the cookies cool on the sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This step is essential to prevent the cookies from breaking when you assemble the sandwiches.

Making the Cream Filling:

  1. While the cookies are cooling, prepare the frosting. In a large bowl, beat the softened butter until it’s light and fluffy. This will take about 2-3 minutes with a hand mixer or stand mixer.
  2. Chop the cream cheese into smaller chunks and add it to the butter. Beat the two together until the mixture is smooth and fully combined.
  3. Gradually add in 1 1/2 cups of powdered sugar, vanilla extract, and salt. Begin mixing on low speed to avoid the sugar from flying everywhere, then gradually increase the speed to medium until the mixture is smooth.
  4. Continue adding powdered sugar, 1/2 cup at a time, until you reach your desired sweetness. If the frosting becomes too thick to spread, add a tablespoon of cream to loosen it up.
  5. Once the frosting is smooth, creamy, and perfectly sweet, it’s ready to be used in the sandwich cookies.

Assembling the Oatmeal Cream Pies:

  1. Take one of the cooled oatmeal cookies and spread about 1 to 1.5 tablespoons of frosting on the bottom side of the cookie. You can use a butter knife or an offset spatula to evenly spread the frosting.
  2. Place a second cookie on top of the frosting, bottom side facing down. Gently press the two cookies together to form a sandwich.
  3. Repeat the process with the remaining cookies and frosting. This recipe should yield 16-17 oatmeal cream pie sandwiches.

Notes

  • Substitutions: If you prefer a dairy-free version, you can substitute the butter and cream cheese with plant-based alternatives. For a gluten-free option, try using a gluten-free all-purpose flour blend in place of the regular flour. For a nutty twist, you can fold in chopped nuts like walnuts or pecans into the dough before baking.
  • Variations: You can experiment with different flavorings in both the cookies and the filling. Add raisins, chocolate chips, or coconut flakes to the dough for a unique twist. You can also incorporate flavored extracts, such as almond or hazelnut, into the filling for an unexpected flavor boost.
  • Serving Suggestions: Oatmeal cream pies are perfect for serving at parties, family gatherings, or as a treat for your own personal indulgence. Serve them with a glass of milk, coffee, or tea for a nostalgic snack experience. They also make great homemade gifts when individually wrapped and tied with a ribbon.

Find it online: https://paularecipes.com/homemade-oatmeal-cream-pies-a-nostalgic-delight-made-better-at-home/