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Oatmeal Cream Pies

These Oatmeal Cream Pies are just like the classic store-bought variety, where a layer of sweet creme is sandwiched by two soft and chewy oatmeal cookies. They’re richly flavored, with hints of molasses and cinnamon – guaranteed to take you right back to your childhood!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 12 sandwich cookies
Calories: 376 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cookies
  • ½ cup butter flavored vegetable shortening at room temperature
  • 1 cup light brown sugar
  • 2 tablespoons unsulphured molasses
  • 1 egg + 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 2 cups quick cooking oats
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
For the Cream Filling
  • ¼ cup vegetable shortening
  • 2 ounces whipped cream cheese
  • 1 tablespoon pure vanilla extract
  • 2 cups powdered sugar

Instructions

    Cup of Yum
  1. For the Cookies
  2. Preheat oven to 350° F and line two large baking sheets with parchment paper.
  3. Add the vegetable shortening, brown sugar, and molasses to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, at least 2 minutes.
  4. Next add the egg, egg yolk, and vanilla. Mix to combine.
  5. In a medium bowl, stir together the flour, oats, baking soda, cinnamon, and salt.
  6. With the mixer on low speed, slowly add the dry ingredients. Scrape down the sides of the bowl as needed and mix just until combined.
  7. Scoop out 2-tablespoon sized portions and then flatten them into discs that are about ⅓” thick. Place them at least 3” apart on the prepared baking sheets.
  8. Bake for 12-14 minutes, or just until the edges are set – do not overbake the cookies or they won’t be soft. For perfectly round cookies, swirl a round cookie cutter around the edges of the cookies when they come out of the oven – this will help nudge any stray edges back into place.
  9. Transfer the cookies to a wire rack and allow them to cool completely before filling.
  10. For the Cream Filling
  11. Add the vegetable shortening and cream cheese to a medium bowl. Using a hand mixer (or you can use a stand mixer fitted with the paddle attachment), beat the two on low speed until combined.
  12. And the vanilla and mix to combine.
  13. With the mixer on low speed, slowly add the powdered sugar. When all of the powdered sugar has been added, turn the mixer to medium-high speed and beat until the cream has lightened in texture, about 45 seconds.
  14. To fill, place the cookies in similar sized pairs and spoon or pipe 3 tablespoons of the cream onto the bottom of one of the cookies. Place another cookie on top of the cream and press down gently until the cream reaches the edges. Repeat with the remaining cookies.

Nutrition Information

Serving 1 Calories 376kcal (19%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Cholesterol 59mg (20%) Sodium 168mg (7%) Fiber 2g (8%) Sugar 36g (72%)

Nutrition Facts

Serving: 12sandwich cookies

Amount Per Serving

Calories 376

% Daily Value*

Serving 1
Calories 376kcal 19%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Cholesterol 59mg 20%
Sodium 168mg 7%
Fiber 2g 8%
Sugar 36g 72%

* Percent Daily Values are based on a 2,000 calorie diet.