Homemade Oatmeal Cream Pies
User Reviews
4.8
Homemade Oatmeal Cream Pies
Description
Homemade Oatmeal Cream Pies bring together oatmeal cookies made with rolled oats, cinnamon, molasses, and a mix of brown and granulated sugars. The dough is dropped in mounds and baked until the edges are set, but centers remain soft, creating a tender and chewy cookie base. The filling is a simple mixture of cream cheese and powdered sugar, yielding a tangy and sweet layer that contrasts with the warmly spiced cookies.
The cookies are paired as sandwiches with a generous portion of filling spread between them. The mild spices and rich molasses flavor enhance the oats, while the cream cheese filling adds smoothness and a hint of tartness. This combination delivers a texture contrast between the soft cookies and creamy center.
For best results, allowing the cookies to cool completely before assembling the cream pies prevents the filling from melting and oozing out. These cream pies can be stored in the refrigerator for up to five days and wrapped individually to freeze them for up to three months, making them convenient to prepare ahead or save for later.
Ingredients
For the Cookies:
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 cup butter at room temperature, unsalted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon vanilla extract
- 2 egg
- 2 cups rolled oats old-fashioned
For the Filling:
- 8 ounces cream cheese at room temperature
- 6 tablespoons powdered sugar
Instructions
- Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
- Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
- Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.
Notes
- Allow cookies to cool fully before assembling to keep the filling firm and prevent melting.
- Use about 2 tablespoons of cream cheese filling per cookie sandwich for a balanced flavor.
- Store assembled cream pies in an airtight container with parchment between layers in the refrigerator for up to 5 days.
- Individually wrap cream pies tightly to freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15to 18 cookie sandwiches
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 70mg | 23% |
| Sodium | 159mg | 7% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 615IU | 12% |
| Calcium | 47mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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