Homemade Oatmeal Cream Pies
Soft and chewy Homemade Oatmeal Cream Pies made with brown sugar, molasses, cinnamon, and quick oats, sandwiched with a smooth butter and cream cheese filling. A nostalgic cookie treat made from scratch with balanced sweetness.
Print
Pin
Servings: 16 sandwiches
Ingredients
Oatmeal Cookies
- 1 cup 226 grams unsalted butter softened
- 1 cup 200 grams packed brown sugar
- ½ cup 100 grams granulated sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups 250 grams all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 cups quick oats
Cream Filling
- ¾ cup 168 grams unsalted butter softened
- 2 ounces 57 grams full-fat brick-style cream cheese
- 3 –4 cups 330–440 grams powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream if needed
Instructions
Oatmeal Cookies
- Preheat the oven to 350°F (180°C or 170°C fan forced). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the molasses, vanilla extract, and eggs. Beat until fully incorporated and smooth.
- With the mixer turned off, add the flour, cinnamon, baking soda, and salt. Stir briefly by hand to prevent splattering, then mix on low speed until just combined.
- Fold in the quick oats until evenly distributed throughout the dough.
- Shape the dough into balls approximately 1 to 1½ tablespoons each. Place them about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, or until the tops appear set.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Cream Filling
- In a large bowl, beat the softened butter until light and fluffy.
- Cut the cream cheese into small pieces and beat into the butter until smooth and fully combined.
- Add 1½ cups of powdered sugar along with the vanilla extract and salt. Begin mixing on low speed, then increase to medium until incorporated.
- Gradually add the remaining powdered sugar, approximately ½ cup at a time, until the desired sweetness and consistency are reached.
- If necessary, add 1 tablespoon of cream to achieve a smooth, spreadable texture.
Assembly
- Once the cookies have cooled completely, spread approximately 1 to 1½ tablespoons of cream filling onto the flat side of one cookie.
- Place a second cookie on top, flat side down, and gently press to form a sandwich.
Notes
To prepare gluten-free Homemade Oatmeal Cream Pies, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, ensure that the quick oats are certified gluten-free, as standard oats may be cross-contaminated during processing.