Classic Homemade Oatmeal Cream Pies (Printer-Friendly Version)
# What You'll Need:
→ Cookie Base
01 -
2 1/4 cups (211g) rolled oats - make sure to use regular, not quick oats
02 -
1 3/4 cups (247g) all-purpose flour, carefully measured by scooping and leveling
03 -
3/4 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon freshly grated nutmeg (fresh makes a difference!)
07 -
1/4 teaspoon ground ginger (skip if you're not a fan)
08 -
1 cup room temperature unsalted butter
09 -
1/2 cup granulated sugar
10 -
1/3 cup packed light brown sugar
11 -
2 tablespoons molasses
12 -
1 large egg
13 -
1 large egg yolk
14 -
1 teaspoon vanilla extract
→ Creamy Filling
15 -
8 tablespoons unsalted butter, softened to room temperature
16 -
2 ounces cream cheese, slightly softened
17 -
2 1/4 cups powdered sugar
18 -
1 teaspoon vanilla extract
# Let's Cook!:
01 -
Start by preheating your oven to 350°F and line your 18x13-inch baking sheets with parchment paper for perfect release.
02 -
In a mixing bowl, whisk together your oats, flour, baking soda, salt, cinnamon, nutmeg, and ginger (if using) for about 30 seconds until well combined.
03 -
Using either a hand mixer or stand mixer with paddle attachment, cream together 1 cup butter with both sugars until the mixture becomes pale and fluffy, about 2-3 minutes.
04 -
Mix in molasses, then add the egg, followed by the egg yolk and vanilla extract. Remember to scrape down the bowl between additions to ensure everything is evenly mixed.
05 -
Gradually add the flour mixture to your wet ingredients, mixing until just combined. Give the bowl a final scrape and fold to make sure everything is evenly incorporated.
06 -
Scoop 1 1/2 tablespoons of dough (a #40 scoop is perfect), place 12 cookies per sheet, slightly flatten each, and bake one sheet at a time for 9 minutes. The edges should be set but centers slightly underbaked.
07 -
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
08 -
Beat together the softened butter and cream cheese until smooth. Add powdered sugar and vanilla, then whip on high speed for 2-3 minutes until light and fluffy.
09 -
Spread or pipe the cream filling between pairs of cooled cookies to create sandwiches.
# Recipe Notes:
01 -
Store these delightful sandwich cookies in an airtight container in the fridge, but bring them to room temperature before serving for the best taste and texture.
02 -
These homemade oatmeal cream pies are infinitely better than store-bought versions - they're perfectly chewy with a rich, creamy center!