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!