Include in Print View:

Oatmeal Cream Pie Recipe

This oatmeal cream pie cookie recipe features soft, spiced oatmeal cookies stuffed with light and airy vanilla cream filling. This recipe is a classic homemade snack cake, ideal for lunchboxes, parties, or to satisfy your sweet tooth at home!

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 368 kcal
Best Season: Suitable throughout the year
Description

This oatmeal cream pie cookie recipe features soft, spiced oatmeal cookies stuffed with light and airy vanilla cream filling. This recipe is a classic homemade snack cake, ideal for lunchboxes, parties, or to satisfy your sweet tooth at home!

Ingredients
    For the Cookies
  • 1 1/4 cups All-purpose flour
  • 2/3 cup Quick oats
  • 3/4 tsp Baking Soda
  • 3/4 tsp Ground Cinnamon
  • 1/2 cup Unsalted Butter (Room temperature)
  • 3/4 cup Packed dark brown sugar
  • 1/4 cup Granulated Sugar
  • 1 tbsp Molasses
  • 1/2 tsp Salt
  • 1 large Egg
  • 2 tsp Vanilla Extract
    • For the Cream Filling
  • 1/2 cup Unsalted Butter
  • Pinch of Salt
  • 2 cups Confectioners’ sugar
  • 3 tbsp Heavy Cream
  • 1 tsp Vanilla Extract
Instructions
    For the Cookies
  1. 1
  2. 2
    Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  3. 3
    In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.
  4. 4
    In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy. Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined. Stop and scrape down the bowl during mixing, as needed.
  5. 5
    With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets, spacing each one about 2 inches apart.
  6. 6
    Bake one sheet at a time for 10 minutes or just until the cookie edges are set and the centers puff up but still appear underdone. (You want soft cookies for these sandwiches, so don’t be afraid to underbake them!. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
    7. For the Cream Filling
  7. 7
  8. 8
    In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Please pause and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.
  9. 9
    Spread the filling on the bottom half of the cookies. Top with another cookie. Oatmeal cream pies can be stored in an airtight container for up to 5 days.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 368kcal
% Daily Value *
Total Fat 17g27%
Saturated Fat 10g50%
Trans Fat 1g
Cholesterol 59mg20%
Sodium 179mg8%
Potassium 88mg3%
Total Carbohydrate 52g18%
Dietary Fiber 1g4%
Sugars 39g
Protein 3g6%
Vitamin A 532 IU
Vitamin C 0.02 mg
Calcium 29 mg
Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For perfectly round cookies, use a large (3-4 inch) round cookie cutter to shape them right when they come out of the oven.
  • I use a cookie scoop for perfectly even cookies. A #40-size cookie scoop is just the right size for this recipe. If your cookies aren’t uniform in size, try to pair similar-sized ones together to make the pies.
  • For a more even application of the filling in the oatmeal cream pies, add the filling to a piping bag to pipe the filling.
  • Don't spread the filling to the bottom cookie edges, as pressing on the top cookies may cause them to ooze out.
  • You need to make sure the cookies are not hot when you add the cream filling to them. The filling will melt, and you’ll have a sticky mess if the cookies are hot.
  • Make sure not to overbake the cookies, as they will continue to cook as they cool. The cookies should be super soft and chewy.
  • Use a scale to measure your flour. This strategy will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
  • It would be best if you lined the sheet pan with parchment paper. Doing so helps the oatmeal cookies bake evenly, prevents them from spreading too much, and keeps the bottom from getting too dark.
  • Have your egg at room temperature, so it’ll effortlessly mix into the batter without overmixing. If your egg is cold, place it into a bowl of warm water for a couple of minutes. If you forgot to take it out of the fridge, the heat will quickly bring it to room temperature.
  • Make sure your dark brown sugar is soft and moist. If your brown sugar has hardened, don’t worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
Read it online: https://therecipenook.com/recipe/oatmeal-cream-pie-recipe/