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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies combine soft, chewy oatmeal cookies with creamy vanilla filling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Dessert
Cuisine American

Ingredients
  

Oatmeal Cookies

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

Cream Filling

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

Instructions
 

  • Preheat the oven to 350°F (180°C), or 340°F (170°C) for a fan-assisted oven. 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 the mixture is smooth and creamy.
  • Add the flour, cinnamon, baking soda, and salt. Stir gently by hand a few times, then mix on low speed just until everything is combined.
  • Fold in the quick oats until evenly distributed throughout the cookie dough.
  • Scoop the dough into balls using about 1 to 1 1/2 tablespoons of dough per cookie. Arrange them approximately 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. Avoid overbaking if you want soft oatmeal cookies.
  • Leave the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. Cool completely before adding the filling.
  • To prepare the filling, beat the softened butter and cream cheese until smooth and creamy.
  • Gradually beat in 3 cups of powdered sugar, followed by the vanilla and salt. Add more powdered sugar as needed until the filling reaches a thick, spreadable consistency. If it becomes too thick, mix in a small amount of cream.
  • Pair cooled cookies of similar sizes. Spread or pipe the cream filling onto the flat side of one cookie and gently top with another.
  • Repeat until all the Homemade Oatmeal Cream Pies are assembled.

Notes

For an attractive finish, pipe the cream filling using a piping bag or a zip-top bag with one corner snipped off.