Oatmeal Cream Pie
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5.0
135 reviews
Excellent
Oatmeal Cream Pie
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All you need are a few simple ingredients to make these childhood classic Oatmeal Cream Pies. Soft and chewy cookies with a creamy filling, these treats are so easy to make at home.
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Ingredients
For the Cookies:
- 1 ¼ cups all-purpose flour (150g)
- ⅔ cup quick oats (70g)
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ cup unsalted butter room temperature (113g)
- ¾ cup packed dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon molasses
- ½ teaspoon salt
- 1 large egg
- 2 teaspoons vanilla extract
For the Cream Filling:
- ½ cup unsalted butter (113g)
- Pinch of salt
- 2 cups confectioners’ sugar (240g)
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Cookies:
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy. Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined. Stop and scrape down the bowl during mixing, as needed.
- With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
- Bake one sheet at a time for 10 minutes or just until the cookie edges are set and the centers puff up but still appear underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Filling:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Stop and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.
- Spread the filling on the bottom of half of the cookies. Top with another cookie. Oatmeal cream pies can be stored in an airtight container for up to 5 days.
Notes
- For perfectly round cookies, use a large (3-4 inch) round cookie cutter to shape them right when they come out of the oven.
- I use a cookie scoop for perfectly even cookies. A #40 size cookie scoop is just the right size for this recipe. If your cookies aren’t even, try to pair similar-sized cookies together to make the pies.
- For a more even application of the filling in the oatmeal cream pies, add the filling to a piping bag to pipe filling.
- Be careful not to spread the filling all the way to the edge of the bottom cookies, as pressing the top cookies on might cause the filling to squish out the sides.
- You need to make sure the cookies are not hot when you add the cream filling to them. The filling will melt, and you’ll have a sticky mess if the cookies are hot.
- Make sure not to overbake the cookies as they will continue to cook as they cool. The cookies should be super soft and chewy.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- It would be best if you lined the sheet pan with parchment paper. Doing so helps the oatmeal cookies bake evenly, prevents them from spreading too much, and keeps the bottom from getting too dark.
- Have your egg at room temperature, so it’ll effortlessly mix into the batter without overmixing. If your egg is cold, place it into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Make sure your dark brown sugar is soft and moist. If your brown sugar has hardened, don’t worry! I wrote a detailed post on how to soften brown sugar. If the brown sugar is lumpy, break it down with your fingers before adding it to the butter.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
179mg
(7%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
532IU
(11%)
Vitamin C
0.02mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12sandwich cookies
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 179mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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