Homemade Oatmeal Cream Pies
Description: These oatmeal cream pies feature two incredibly chewy oatmeal cookies with a hint of cinnamon, brown sugar, and vanilla, sandwiched together with a creamy filling that’s not overly sweet. A homemade take on the classic Lil’ Debbie treat, but even better!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 10 minutes (cooling)
- Yield: ~45 minutes
- Category: 12 cream pies
- Method: Dessert
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
For the Oatmeal Cookies:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick oats
For the Cream Filling:
½ cup (1 stick) unsalted butter, softened to room temperature
2 ounces cream cheese, softened to room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Oatmeal Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the molasses and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the quick oats until evenly distributed.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until smooth.
Mix in the vanilla extract until fully incorporated.
Assemble the Cream Pies:
Once the cookies have completely cooled, spread a generous amount of the cream filling onto the flat side of one cookie.
Place a second cookie on top, pressing gently to create a sandwich.
Repeat with the remaining cookies and filling.
Notes
Storage: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Oats: Using quick oats is recommended for the best texture and uniformity in these cookies.
Molasses Substitute: If you don’t have molasses on hand, honey can be used as a substitute in equal amounts.
Nutrition
- Serving Size: 1 cream pie
- Calories: ~350
- Sugar: ~18g
- Sodium: ~11g
- Fat: ~7g
- Saturated Fat: 0g
- Unsaturated Fat: ~45g
- Trans Fat: ~2g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~200mg
- Cholesterol: ~60mg
Find it online: https://recipesfish.com/homemade-oatmeal-cream-pies-recipe/