why make this recipe
Homemade Oatmeal Cream Pies are a delightful treat that many of us remember from childhood. They combine soft, chewy oatmeal cookies with a creamy filling that surprises and delights with each bite. Making them at home not only allows you to control the ingredients but also ensures freshness and a personal touch. Plus, they are perfect for sharing with friends and family or enjoying as a special snack.
how to make Homemade Oatmeal Cream Pies
Ingredients:
- 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
- 3/4 cup unsalted butter (168 grams) (softened)
- 2 ounces cream cheese (57 grams) (make sure to use full-fat, brick style)
- 3-4 cups powdered sugar (330-440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (if needed)
Directions:
- Oatmeal Cookies:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter, brown sugar, granulated sugar, and molasses until it’s smooth.
- Stir in the vanilla extract and then beat in the eggs one at a time.
- In another bowl, mix the all-purpose flour, cinnamon, baking soda, and salt.
- Gradually add this dry mixture into the wet mixture, mixing until combined.
- Stir in the quick oats.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool completely.
- Frosting:
- In a bowl, mix the softened unsalted butter and cream cheese together until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well.
- Stir in the vanilla extract and salt. If the frosting is too thick, add cream until you reach the desired consistency.
- Assembling the Cookies:
- Take one cooled oatmeal cookie and scoop a generous amount of frosting onto the flat side.
- Top it with another cookie, flat side down, to create a sandwich.
- Repeat until all cookies are filled.
how to serve Homemade Oatmeal Cream Pies
Serve these delightful cream pies on a platter for family gatherings or parties. They also make a sweet addition to lunchboxes or simply enjoyed with a glass of milk.
how to store Homemade Oatmeal Cream Pies
Keep the oatmeal cream pies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks. They can also be frozen for up to three months. Just make sure they are well wrapped to prevent freezer burn.
tips to make Homemade Oatmeal Cream Pies
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overbake the cookies. They should be soft in the center as they will continue to firm up as they cool.
- Feel free to add raisins or chocolate chips for a twist on the classic flavor.
- If the frosting becomes too soft, chill it for a bit to help it set better.
variation
You can customize these pies by adding spices like nutmeg or adjusting the sweetness of the filling to suit your taste. Consider using different types of cookies, such as chocolate chip or peanut butter, for a fun variety.
FAQs
1. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture may be a bit chewier. Quick oats blend better in the dough.
2. How can I make these oatmeal cream pies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend.
3. Can I make the cookies ahead of time?
Absolutely! You can bake the cookies in advance, store them, and assemble the cream pies just before serving for freshness.
Homemade Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter, brown sugar, granulated sugar, and molasses until smooth.
- Stir in the vanilla extract and then beat in the eggs one at a time.
- In another bowl, mix the all-purpose flour, cinnamon, baking soda, and salt.
- Gradually add this dry mixture into the wet mixture, mixing until combined.
- Stir in the quick oats.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool completely.
- In a bowl, mix the softened unsalted butter and cream cheese together until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing well.
- Stir in the vanilla extract and salt. If the frosting is too thick, add cream until you reach the desired consistency.
- Take one cooled oatmeal cookie and scoop a generous amount of frosting onto the flat side.
- Top it with another cookie, flat side down, to create a sandwich.
- Repeat until all cookies are filled.