Homemade Oatmeal Cream Pies
User Reviews
4.8
51 reviews
Excellent
Homemade Oatmeal Cream Pies
Report
Moist, oatmeal cookies sandwich a gooey cream cheese frosting in these addictive Oatmeal Cream Pies!
Share:
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 unsalted butter at room temperature
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups old-fashioned rolled oats
For the Filling:
- 8 ounces cream cheese at room temperature
- 6 tablespoons powdered sugar
Add to Shopping List
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
- Nutritional values are based on one serving
- Cookie Softness: The cookies will be very soft when you take them out of the oven. That's okay, that's how they're supposed to be, and that's what makes them super-soft to eat even days later.
- Cool Completely: I cannot stress to you the importance of allowing the cookies to cool completely. If they are too warm the frosting will melt and you will be left with a melted cream cheese mess.
- Filling Amount: I use about 2 tablespoons of frosting per sandwich to get the maximum frosting to cookie ratio.
- Storing: Store cookies in an airtight container with wax paper or parchment paper between the layers in the refrigerator for up to 5 days.
- Freezing: You can freeze these cream pies by tightly wrapping them individually in plastic wrap and store in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
70mg
(23%)
Sodium
159mg
(7%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
615IU
(12%)
Calcium
47mg
(5%)
Iron
1.3mg
(7%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
Other Recipes
You'll Also Love
