These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies - all made completely from scratch!
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
In the bowl of a standing mixer, or in a large bowl with a handheld mixer, cream together butter, granulated sugar and brown sugar.
Then, add the molasses, vanilla, and eggs and beat for 1 minute, or until light.
Add dry ingredient mixture and beat until combined.
Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.
Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. The cookies flatten and spread while baking, so make sure to spread out the dough balls.
Bake at 350°F for 10-12 minutes, or until the center is just set.
Remove the cookies from the oven and let them cool on the pan for 5-10 minutes.
After 10 minutes, transfer the cookies to a wire rack to cool completely.
While cookies are baking, make the filling:
In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter and powdered sugar together for 1 minute, or until light. You may want to start with 1 cup of powdered sugar, beat it in, then add the second to avoid a mess.
Then, add the vanilla and whipping cream and beat for 1 minute.
Assemble the Oatmeal Cream Pies
Once the cookies are cooled, pair up similar size and shaped cookies to form into sandwiches.
Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.
Then, chill the cookies in the refrigerator, or let them set at room temperature.
Video
Notes
Ingredient Substitution Notes
Salted Butter. unsalted butter or vegan butter are good substitutes.
LightBrown Sugar. for a bolder molasses taste, use dark brown sugar.
Granulated Sugar. use white sugar or organic cane sugar.
Molasses. use unsulphured or light molasses- not blackstrap molasses.
All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can't find them, you can omit, but I don't recommend it.
Notes on baking
The cookies flatten while baking. That is normal and desired for a cookie sandwich.
Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture.
If you want perfectly round cookies I recommend only baking 6 per sheet.
StoreStore the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. FreezeStore the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven.