Description
Homemade Oatmeal Cream Pies are delightful soft oatmeal cookies sandwiched with a rich, creamy frosting made from butter, cream cheese, and powdered sugar. This classic treat combines the hearty texture of oats with a sweet, smooth filling, perfect for any occasion or just a comforting homemade dessert.
Ingredients
Oatmeal Cookies
- 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
Frosting
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat brick style
- 3-4 cups powdered sugar (330-440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (optional, if needed for consistency)
Instructions
- Preheat Oven: Set your oven to 350°F (180°C or 170°C fan forced). Prepare cookie sheets by lining them with silicone baking mats or parchment paper.
- Make Cookie Dough: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Wet Ingredients: Mix in the molasses, vanilla extract, and eggs until the batter becomes creamy and well combined.
- Incorporate Dry Ingredients: Turn off the mixer. Add the flour, cinnamon, baking soda, and salt. Stir a few times by hand to prevent flour from flying, then beat at low speed until everything is just incorporated.
- Stir in Oats: Fold in the quick oats evenly throughout the dough using a spatula or spoon.
- Shape Cookies: Scoop cookie dough balls about 1 to 1.5 tablespoons in size and place them 2 inches apart on the prepared cookie sheets. A cookie scoop works well for uniform size. Expect around 32 to 34 cookies total.
- Bake: Bake one sheet at a time in the center of the preheated oven for 9-11 minutes or until the cookie tops are set and slightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter until fluffy. Chop the cream cheese into 3-4 pieces and beat it into the butter until smooth.
- Add Sugar and Flavor: Mix in 1 1/2 cups of powdered sugar, vanilla extract, and salt on low speed, then increase to medium speed until combined.
- Adjust Sweetness and Texture: Gradually beat in the remaining powdered sugar about 1/2 cup at a time until your desired sweetness and consistency are reached. Add 1 tablespoon of cream if the frosting is too thick to spread smoothly.
- Assemble Pies: Spread about 1 to 1.5 tablespoons of frosting onto the bottom side of one cooled cookie. Sandwich with a second cookie, bottom side down, to make an oatmeal cream pie.
Notes
- Ensure butter and cream cheese are at room temperature for easy mixing and smooth frosting.
- Do not overbake cookies; they should look set but still soft when removed from the oven.
- If the frosting is too thick, add cream gradually to maintain spreadable consistency.
- Use quick oats for the best texture in the cookies; old-fashioned oats may make the cookies too chewy.
- Cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For easier assembly, chill the frosting slightly before spreading.
- Prep Time: 20 minutes
- Cook Time: 11 minutes per batch (about 20-25 minutes total for 2 batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
