Oatmeal Cream Pie
User Reviews
5
Oatmeal Cream Pie
Description
This recipe starts with spiced oatmeal cookies incorporating oats, cinnamon, and molasses, combined with both brown and granulated sugars for deep flavor and tenderness. The dough is scooped and baked just until edges set but centers remain soft, ensuring a chewy texture once cooled. Using a #40 scoop helps form evenly sized cookies ideal for sandwiching.
The cream filling mixes butter, confectioners’ sugar, vanilla, and cream to create a smooth layer that adds richness and offset to the oatmeal’s rustic texture. It's best added to cooled cookies, piped carefully to avoid overflow. The combination produces a balanced sweetness and soft bite distinctive to this classic treat.
Serving these chilled allows the filling to set slightly, maintaining the cookie’s tender chew and creamy center, making them appealing as a dessert or snack. The recipe includes precise tips like flour measuring and softening brown sugar to ensure consistent results and texture in baking.
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 butter room temperature (113g, unsalted
- ¾ cup dark brown sugar 165g, packed
- ¼ cup granulated sugar (50g)
- 1 tablespoon molasses
- ½ teaspoon salt
- 1 egg large
- 2 teaspoons vanilla extract
For the Cream Filling:
- ½ cup butter 113g, unsalted
- Pinch 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
- Use a round cookie cutter after baking to achieve uniform shapes for assembling the pies.
- A #40 size cookie scoop ensures evenly sized cookies for consistent sandwiches.
- Pipe the cream filling for a neater, more even layer without overflow.
- Add filling only to fully cooled cookies to prevent melting and mess.
- Underbake cookies slightly for a soft, chewy texture, as they continue to set upon cooling.
- Use a spoon-and-level method or weigh flour for accurate measurement to avoid dense cookies.
- Use room temperature eggs for better mixing and soft dough consistency.
- Soften brown sugar by breaking up lumps to achieve smooth batter and proper texture.
- Line baking sheets with parchment paper to prevent spreading and over-browning on the bottoms.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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