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Homemade Oatmeal Cream Pies with one showing a bite taken out, revealing the creamy filling between the oatmeal cookies. The cookies are golden brown and placed on a simple ceramic plate.

Oatmeal Cream Pies

5 from 1 vote
Soft, cinnamon-spiced Oatmeal Cream Pies filled with a luscious cream, just like the lunchbox treat we all adored as kids.
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Prep Time 30 minutes
Cook Time 10 minutes
Total time 1 minute
Total Time 41 minutes
Servings: 17
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1and ¼ cups unsalted butter softened to room temperature
  • 1 cup 220g dark brown sugar packed
  • ½ cup 110g granulated sugar adds sweetness
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract for flavor
  • 1 Tablespoon 15ml unsulphured molasses adds moisture and depth
  • 1and ⅔ cup sall-purpose flour spooned & leveled
  • 1 teaspoon baking soda helps the cookies rise
  • ½ teaspoon salt balances sweetness
  • ¾ teaspoon ground cinnamon adds warmth and flavor
  • ¼ teaspoon ground cloves enhances spice
  • 3 cups quick oats not whole oats for better texture
For the Cream Filling
  • ¾ cup unsalted butter softened to room temperature)
  • 3 cups 380g powdered sugar for a smooth texture
  • 3 Tablespoons 45ml heavy cream at room temperature
  • 1and ½ teaspoons pure vanilla extract for flavor
  • Pinch of salt to taste

Equipment

  • 1 Hand Mixer Can also use a stand mixer with paddle attachment.
  • 1 Baking sheets Use parchment paper or silicone baking mats.
  • 1 Cooling rack For cooling cookies after baking.
  • 1 Large mixing bowl Used for mixing wet ingredients.
  • 1 Medium bowl Used for whisking dry ingredients.
  • 1 Whisk To whisk dry ingredients.
  • 1 Large Cookie Scoop For portioning dough (about 2 tablespoons).
  • 1 Small offset spatula Optional for spreading the filling.

Method
 

  1. Preheat the oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
  3. Add the egg, vanilla, and molasses, and continue beating on high speed for about 1 minute, scraping down the sides as needed to combine.
  4. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
  5. With the mixer on low, slowly add the dry ingredients to the wet mixture. The dough will be thick and sticky, so you may need to finish mixing by hand.
  6. Scoop about 2 heaping tablespoons (45g) of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 10-13 minutes, or until the edges are lightly golden. The centers should remain soft.
  7. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
  8. For the filling: In a large bowl, beat the softened butter on high speed until creamy, about 1 minute.
  9. Add the powdered sugar and beat on medium speed for 1-2 minutes. Then add the heavy cream and vanilla extract and continue beating on high speed for 2-3 minutes until smooth.
  10. Taste the filling and add a pinch of salt if needed. If it's too thick, beat in an extra tablespoon of heavy cream.
  11. Spread 1.5 tablespoons of cream filling onto the bottom of half of the cookies, then top with the remaining cookies to form sandwiches.
  12. Store leftover cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition

Serving: 85gCalories: 330kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 35mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 380IUCalcium: 20mgIron: 1.2mg

Notes

These soft-baked oatmeal cream pies are a homemade take on the classic treat. Perfect for a sweet snack or dessert with a cup of tea!

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