Name: Homemade Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature; 1 cup (200g) packed dark brown sugar; 1/2 cup (100g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand recommended); 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 3 cups (255g) quick oats (not whole oats); 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar; 3 Tablespoons (45ml) heavy cream, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; Salt, to taste

Ingredients

1 and 1/4 cups (20 Tbsp; 282g) unsalted butter, softened to room temperature

1 cup (200g) packed dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap)

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 cups (255g) quick oats (not whole oats)

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature (for filling)

3 cups (360g) confectioners’ sugar (for filling)

3 Tablespoons (45ml) heavy cream, at room temperature (for filling)

1 and 1/2 teaspoons pure vanilla extract (for filling)

Salt, to taste (for filling)

Instructions

Step 1: Preheat your oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.

Step 2: In a large bowl, beat the butter, dark brown sugar, and granulated sugar together using a hand mixer or stand mixer with a paddle attachment. Mix on medium-high speed until the mixture is light and creamy, about 3 minutes, scraping down the bowl as needed.

Step 3: Add the egg, vanilla extract, and molasses to the mixture. Beat on high speed until fully combined, about 1 minute, scraping down the bowl again if necessary.

Step 4: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and quick oats until evenly mixed.

Step 5: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. The dough will be thick and sticky. Finish mixing by hand if needed.

Step 6: Scoop the dough into portions about 2 heaping tablespoons each (or 45g if using a scale) and place them 3 inches apart on the prepared baking sheets, allowing about 6 cookies per sheet.

Step 7: Bake the cookies for 10–13 minutes, until the edges are very lightly golden. The centers will still look very soft.

Step 8: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.

Step 9: For the filling, beat the softened butter in a large bowl on high speed with a mixer until creamy, about 1 minute.

Step 10: Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Then add the heavy cream and vanilla extract and beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt if needed. If the filling is too thick, beat in an extra tablespoon of room-temperature heavy cream.

Step 11: Spread about 1.5 tablespoons of the cream filling onto the bottom side of half the cookies, then top each with a remaining cookie, right side up, to form sandwiches.

Tips & Variations

For extra flavor, try adding a pinch of nutmeg or swapping cloves with allspice in the cookie dough.

You can use quick oats or old-fashioned oats, but quick oats give a softer texture.

Make sure the butter and egg are at room temperature for smooth mixing and best texture.

If you prefer a thicker filling, chill it briefly before assembling the pies.

Storage

Store leftover oatmeal cream pies covered at room temperature for up to 2 days. For longer freshness, refrigerate them in an airtight container for up to 5 days. Let refrigerated pies come to room temperature before serving for the best texture. These treats are not recommended for freezing due to the creamy filling.

FAQs

Can I use whole rolled oats instead of quick oats?

Whole rolled oats will give the cookies a chewier, coarser texture. Quick oats are recommended for a softer, more tender cookie, but either will work depending on your texture preference.

How do I prevent the cookies from spreading too much while baking?

Make sure your dough is well chilled before scooping if your kitchen is warm. Also, spacing the dough balls 3 inches apart helps prevent them from merging. Avoid adding too much butter or sugar beyond the recipe’s amounts.