Oatmeal Cream Pie
Oatmeal Cream Pie
Dawn Arnold
12 cream pies
30 minutes
dessert
Cookies
Remember those soft, chewy oatmeal cookies sandwiched around a sweet, fluffy cream filling? These homemade oatmeal cream pies bring all that nostalgic goodness straight to your own kitchen!
Ingredients
1 and ½ cup All Purpose Flour (195 grams)(I use King Arthur All-Purpose Flour)
2 and ⅓ cups Quick Cooking Oats (240 grams)
1 teaspoon Baking Soda
¾ teaspoon ground Cinnamon
⅛ teaspoon Ground Clove
½ teaspoon Kosher Salt
2 and ½ sticks butter, salted or unsalted, room temperature (284 grams)
½ cup Sugar (100 grams)
1 cup Dark Brown Sugar (200 grams)
1 Egg
1 tablespoon Molasses (I use Grandma’s Molasses) (20 grams)
2 teaspoons Vanilla extract
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2 cups Butter (4 sticks or 454 grams)
1 pound Powdered Sugar (454 grams)
6 tablespoons Heavy Cream
¼ -½ teaspoon Kosher Salt
1 tablespoon Vanilla Extract (clear or regular)
Directions
In a bowl, add the first 6 ingredients and stir to combine. Set aside.
In a mixing bowl, cream the butter and sugars together.
Add the egg and beat until light and creamy.
Add the molasses and extract and mix until just combined.
Add dry ingredients. I like to add them in 2-3 increments. During the last addition only beat until just combined. Do not overheat the mixture.
Scoop out on a parchment lined paper. You will get approximately 32 regular sized cookies.
Bake at 350 until light brown and not wet looking on top. They will continue to brown as they cool.
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Beat together until light and fluffy and silky smooth. This may take 5-10 minutes depending on your mixer.
These homemade oatmeal cream pies are soft, chewy, and filled with a sweet, creamy filling that makes every bite irresistible. Inspired by the classic treat many of us grew up loving, these cookies take that nostalgic favorite to the next level with homemade flavor and a soft, tender texture.