Description
These Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched with a rich and creamy vanilla buttercream filling. Perfectly spiced with cinnamon and cloves, they deliver a nostalgic treat reminiscent of classic cream pies but made fresh from scratch.
Ingredients
Scale
Cookies
- 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)
Filling
- 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
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Cream Butter and Sugars: In a large bowl using a hand or stand mixer with paddle attachment, beat the butter, dark brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Scrape down the bowl as necessary.
- Add Egg, Vanilla, and Molasses: Beat in the egg, vanilla extract, and molasses on high speed until fully combined, about 1 minute. Scrape down the sides again if needed.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, cloves, and quick oats.
- Combine Wet and Dry Mixtures: With the mixer on low speed, slowly add the dry ingredients to the wet mixture. The dough will be thick and sticky; you may need to finish mixing by hand.
- Scoop and Arrange Dough: Using about 2 heaping tablespoons (approx. 45g) per cookie, scoop dough onto baking sheets spaced 3 inches apart (about 6 cookies per sheet). Note cookies will spread slightly in the oven.
- Bake Cookies: Bake for 10–13 minutes or until edges are very lightly golden. Centers will remain soft.
- Cool Cookies: Remove from oven and allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Filling: In a large bowl, beat the softened butter on high speed until creamy, about 1 minute. Add confectioners’ sugar and beat on medium speed for 1–2 minutes. Add heavy cream and vanilla extract, then beat on high speed for 2–3 minutes. Taste and add salt if needed. If too thick, beat in an additional tablespoon of heavy cream.
- Assemble Pies: Spread about 1.5 tablespoons of filling on the flat side of half the cookies. Top each with remaining cookies, flat side down, to create sandwich pies.
- Storage: Store leftover homemade oatmeal cream pies covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Notes
- Use quick oats for the best texture; avoid whole oats which are chewier.
- Do not use blackstrap molasses; use mild dark or unsulphured molasses for proper flavor.
- Ensure butter and egg are at room temperature for better mixing and texture.
- Cookies will be soft in the center when done; this is expected and ensures a chewy texture.
- If the filling is too thick, add more heavy cream a tablespoon at a time to reach desired spreadability.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oatmeal Cream Pies, sandwich cookies, homemade cream pies, oatmeal cookies, vanilla buttercream filling
