Description
Delicious homemade oatmeal cream pies featuring soft, chewy oatmeal cookies with rich and creamy filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
- 3/4 cup unsalted butter, softened (for filling)
- 2 ounces cream cheese, full-fat, brick style
- 3–4 cups powdered sugar
- 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) and line two baking sheets with parchment paper.
- Cream together 1 cup of softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Add the molasses and 2 teaspoons of vanilla extract, mixing well.
- Incorporate the eggs, one at a time, mixing until fully combined.
- In another bowl, combine flour, cinnamon, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture until combined.
- Fold in the quick oats until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheets with space between each.
- Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat together 3/4 cup softened butter and 2 ounces cream cheese until smooth.
- Gradually add powdered sugar, vanilla extract, and salt until fluffy. Adjust consistency with cream if needed.
- Spread a generous amount of filling on the flat side of one cookie, top with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
Store in an airtight container for up to a week. Can be refrigerated or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg