Oatmeal Cream Pies
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
24 cream pies
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Calories
319 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Cream Pies
Description
This Oatmeal Cream Pies recipe starts with a cookie dough combining butter, sugars, eggs, molasses, and vanilla, producing a rich and slightly spiced batter. The dryness and texture come from all-purpose flour blended with quick-cooking oats and a mix of warm spices including cinnamon, ground cloves, and ginger, balanced with baking soda for leavening. Cookies are dropped by tablespoonfuls on baking sheets, leaving ample space to accommodate spreading, then baked at 350°F until lightly golden around edges but remaining soft at the center. Cooling on the pans briefly before transferring to racks helps them firm while maintaining chewiness.
Once cooled, the cookies are paired by spreading whipped fluffy white vanilla frosting on one cookie and sandwiching it with another, creating the iconic cream pie assembly. Leaving a slight border of frosting from edges ensures it stays inside when pressed together. The cream filling is flavorful yet soft, complementing the spiced oatmeal cookies well.
These sandwich cookies can be stored in airtight containers either on the counter for a couple of days or refrigerated for up to a week to prolong freshness. The recipe allows for substitution with homemade or alternative frostings as preferred. They may also be frozen when wrapped tightly, extending shelf life considerably. The pies provide a nostalgic dessert option reminiscent of classic store-bought varieties but with a homemade touch.
The notes emphasize careful spacing during baking and timing to retain soft centers, plus frosting application tips to avoid overflow. Though not a health-focused treat, these cream pies deliver a sweet indulgence for special occasions or snack times.
Ingredients
FOR THE COOKIES:
- 1 cup butter salted, softened, 2 sticks
- 1 cup sugar
- 1 cup brown sugar packed
- 2 egg large
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups oats quick-cooking
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon cloves ground
- ¾ teaspoon ground ginger
- ½ teaspoon salt
FOR THE FILLING:
- 2 vanilla frosting I used Betty Crocker Whipped Fluffy White frosting, but any similar version or even homemade frosting will work, cans, prepared
Instructions
BAKE THE COOKIES:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
- Combine the flour, oats, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Chill dough for at least 30-60 minutes.
- Drop chilled dough by tablespoonfuls 2 inches apart onto greased baking sheets.
- Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
PREPARE THE CREAM PIES:
- Once the cookies are cool, spread (or pipe in a bag) about 2 tablespoons of frosting onto the back side of one cookie, leaving a small border around the edge to allow the frosting to squish a little. Top with another cookie to form a sandwich and press down gently. Repeat until you’ve used all of the cookies.
- Store in an airtight container on the counter for 1-2 days, or in the refrigerator for up to 7 days.
Notes
- Leave plenty of room between cookie dough drops on the baking sheet to allow for spreading.
- Remove cookies from the oven when edges are lightly browned but centers are still soft for a chewy texture.
- Use whipped fluffy white frosting or similar for the filling, leaving a small border from the edge to prevent overflow.
- Store the cream pies airtight at room temperature for 3 days or refrigerate up to 1 week to maintain freshness.
- These cookies can be frozen wrapped tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cream pies
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1oatmeal cream pie | |
| Calories | 319kcal | 16% |
| Carbohydrates | 49.3g | 16% |
| Protein | 2.5g | 5% |
| Fat | 13.7g | 21% |
| Saturated Fat | 6.6g | 33% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.3g | 12% |
| Cholesterol | 36.1mg | 12% |
| Sodium | 243.3mg | 10% |
| Potassium | 85.9mg | 2% |
| Fiber | 0.9g | 4% |
| Sugar | 31.7g | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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