Description
Delicious and nostalgic oatmeal cream pies featuring chewy oatmeal cookies with a rich, creamy center.
Ingredients
Scale
- 1 cup unsalted butter, softened (226 grams)
- 1 cup brown sugar, packed (200 grams)
- 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
- 3/4 cup unsalted butter, softened, for filling (168 grams)
- 2 ounces cream cheese (57 grams)
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract, for filling
- 1/4 teaspoon salt, for filling
- 1 tablespoon cream (if needed)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add molasses and vanilla, and blend until fully incorporated.
- Introduce eggs one at a time, combining well after each addition.
- Whisk together flour, cinnamon, baking soda, and salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the quick oats until well-coated.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them two inches apart.
- Beat together softened butter and cream cheese in another bowl until creamy for the filling.
- Gradually add powdered sugar, mixing until blended. Adjust consistency with cream if needed.
- Spread frosting on the bottom of one cookie and sandwich another on top.
Notes
Chill cookie dough for up to three days or freeze for up to three months. Allow cookies to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg