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Homemade Oatmeal Cream Pies Recipe

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5 from 58 reviews

Delicious homemade oatmeal cream pies featuring soft, chewy oatmeal cookies sandwiched with a rich, creamy vanilla frosting. This classic treat brings together the comforting flavors of cinnamon and molasses with a smooth cream cheese frosting, perfect for dessert or snack time.

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

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 and prepare baking sheets: 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 and facilitate even baking.
  2. Mix cookie dough base: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy, incorporating air for a light texture.
  3. Add wet ingredients: Mix in molasses, vanilla extract, and eggs into the butter and sugar mixture until creamy and homogenous.
  4. Combine dry ingredients: Turn off the mixer. Add flour, cinnamon, baking soda, and salt to the bowl. Stir a few times by hand to prevent flour from flying, then use the mixer on low speed to fully incorporate the dry ingredients.
  5. Incorporate oats: Stir the quick oats into the dough to distribute evenly.
  6. Shape cookies: Using about 1 to 1.5 tablespoons of dough per cookie, form balls and place them 2 inches apart on the prepared baking sheets. A cookie scoop helps maintain consistent sizing. This will yield about 32-34 cookies, suitable for 16-17 sandwich pies.
  7. Bake cookies: Bake one sheet at a time in the center of the oven for 9-11 minutes or until tops are set but not overly browned.
  8. Cool cookies: Allow cookies to cool on the baking sheet for at least 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare frosting: In a large bowl, beat softened butter until fluffy. Chop cream cheese into pieces and beat into the butter until smooth.
  10. Add powdered sugar and seasonings: Add 1 1/2 cups of powdered sugar, vanilla extract, and salt. Mix on low speed, gradually increasing to medium until the ingredients are combined.
  11. Adjust sweetness and texture: Beat in the remaining powdered sugar in 1/2 cup increments until reaching desired sweetness and consistency. If frosting is too thick, add 1 tablespoon of cream to loosen it.
  12. Assemble oatmeal cream pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting on the bottom side. Sandwich with a second cookie, pressing gently to spread the filling evenly.

Notes

  • Use full-fat, brick-style cream cheese for the frosting to achieve the best creamy texture and flavor.
  • Chilling the muffin dough slightly before baking is not necessary but may help maintain shape if your kitchen is warm.
  • Cookies should be fully cooled before frosting to prevent melting and sliding.
  • Adjust powdered sugar in frosting to your flavor preference for sweetness and consistency.
  • Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days.

Keywords: oatmeal cream pies, homemade cookies, cream cheese frosting, dessert sandwich cookies, soft oatmeal cookies, easy baking recipe

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