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Homemade Oatmeal Cream Pies Recipe

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Homemade Oatmeal Cream Pies combine soft and chewy oatmeal cookies sandwiched together with a rich, creamy vanilla frosting. This nostalgic treat features a perfect balance of warm spices, molasses-enhanced cookie dough, and a smooth, sweet cream cheese frosting, ideal for sharing or a comforting snack.

Ingredients

Oatmeal Cookies

  • 1 cup unsalted butter (226 grams), softened
  • 1 cup brown sugar (200 grams), packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

Frosting

  • 3/4 cup unsalted butter (168 grams), softened
  • 2 ounces cream cheese (57 grams), full-fat, brick style
  • 3-4 cups powdered sugar (330-440 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream (if needed)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C or 170°C fan forced). Line cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
  2. Make Cookie Dough: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy. Then add molasses, vanilla extract, and eggs, beating until smooth and creamy. Turn off the mixer and add flour, cinnamon, baking soda, and salt. Stir gently by hand first, then beat at low speed until just combined to avoid flour dust.
  3. Add Oats: Fold in the quick oats by hand until evenly distributed throughout the dough.
  4. Shape Cookies: Using a cookie scoop or spoon, form dough into balls about 1 to 1.5 tablespoons in size. Place the balls 2 inches apart on the prepared cookie sheets to allow spreading.
  5. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 9-11 minutes or until the tops look set and slightly golden around the edges.
  6. Cool Cookies: Let the cookies cool on the baking sheet for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.
  7. Make Frosting: In a large bowl, beat the softened butter until fluffy. Cut cream cheese into pieces and beat it into the butter until smooth and creamy. Add 1 1/2 cups powdered sugar, vanilla extract, and salt, starting mixer on low and increasing to medium speed until well combined.
  8. Adjust Frosting Sweetness and Consistency: Gradually beat in remaining powdered sugar (about 1/2 cup at a time) until desired sweetness and thickness are reached. If the frosting is too thick, add 1 tablespoon cream and beat again to smooth.
  9. Assemble Pies: Take one cooled cookie and spread about 1 to 1.5 tablespoons of frosting evenly on the bottom. Top with a second cookie, bottom side down, gently pressing together to make a sandwich.

Notes

  • Use full-fat brick-style cream cheese for the best frosting texture and taste.
  • Quick oats are preferred for a softer cookie texture, but old-fashioned oats can be substituted for a chewier bite.
  • Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated up to a week.
  • For firmer frosting, chill slightly before assembly if needed.
  • Make sure cookies are completely cool before frosting to prevent melting the cream cheese filling.

Find it online: https://cozyplatter.com/homemade-oatmeal-cream-pies-recipe/