Homemade Oatmeal Cream Pies
User Reviews
4.8
51 reviews
Excellent
Homemade Oatmeal Cream Pies
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This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra-chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch!
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Ingredients
For the cookies:
- 1 3/4 cups (222 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups (270 grams) old-fashioned rolled oats
For the filling:
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 1/2 cups (313 grams) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk
Instructions
Make the cookies:
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk, and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.
- Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
- Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Make the filling:
- Mix all ingredients together with an electric mixer on low until combined, then beat on medium-high speed until light, fluffy, and smooth, about 5 minutes.
- Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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