Description
Delightfully soft and chewy oatmeal cream pies featuring spiced oat cookies sandwiched with a luscious creamy filling made from butter, cream cheese, and powdered sugar. Perfect for a nostalgic treat that balances hearty oats with sweet, fluffy frosting.
Ingredients
Cookies
- 2 1/4 cups (211g) rolled oats (not quick oats)
- 1 3/4 cups (247g) all-purpose flour (scoop and level to measure)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground ginger (optional)
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 Tbsp molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Filling
- 8 Tbsp unsalted butter, at room temperature
- 2 oz cream cheese, near room temperature
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) and line one or more 18 x 13-inch baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and optional ground ginger for about 30 seconds to combine evenly. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to cream 1 cup of unsalted butter with the granulated sugar and light brown sugar for several minutes until the mixture becomes slightly pale and fluffy.
- Add Molasses and Eggs: Blend in the molasses then scrape down the bowl. Next, mix in the whole egg, followed by the egg yolk and vanilla extract. Scrape down the bowl again to ensure thorough mixing.
- Combine Wet and Dry Ingredients: Pour the reserved flour and oat mixture into the butter mixture and mix until just combined. Scrape the bowl and carefully fold the batter a few times to make sure all ingredients are evenly incorporated without overmixing.
- Shape Cookies: Using a #40 scoop or measuring about 1 1/2 tablespoons of dough, scoop out cookie dough balls and drop 12 evenly spaced onto the prepared baking sheets. Flatten each slightly to allow even baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven until the cookies are set around the edges but remain slightly under-baked in the center, about 9 minutes per batch.
- Cool Cookies: Let the baked cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely. Repeat the baking process for remaining dough.
- Make the Cream Filling: In a clean mixing bowl, use an electric mixer to cream together 8 Tbsp unsalted butter and 2 oz cream cheese until smooth and blended.
- Add Sugar and Vanilla: Gradually add 2 1/4 cups powdered sugar and 1 tsp vanilla extract, and whip the mixture on high speed for 2 to 3 minutes until it becomes light, fluffy, and airy.
- Assemble Pies: Spread or pipe the cream filling generously between two cooled cookies, creating sandwich-style oatmeal cream pies.
- Storage: Store the assembled oatmeal cream pies in an airtight container in the refrigerator. Allow them to come to room temperature before serving for optimal flavor and texture.
Notes
- Use rolled oats instead of quick oats for better texture and chewiness in the cookies.
- Molasses adds a rich depth of flavor—do not substitute with dark corn syrup for best results.
- Flattening the cookie dough slightly before baking ensures even cooking and proper cookie shape.
- Cool cookies thoroughly before sandwiching to prevent melting the filling.
- Bring refrigerated pies to room temperature before serving for soft, creamy texture.
- The optional ground ginger adds a nice warmth that complements the spices—feel free to omit if undesired.
- Prep Time: 20 minutes
- Cook Time: 9 minutes per batch (approx. 27 minutes total for 3 batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
