Description
Homemade oatmeal cream pies with chewy cinnamon-oat cookies and a creamy vanilla filling that’s smooth and not overly sweet.
Ingredients
Scale
- Oatmeal Cookies:
- 1 cup unsalted butter (226 g), softened
- 1 cup brown sugar (200 g), packed
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 g)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
- Cream Filling:
- 3/4 cup unsalted butter (168 g), softened
- 2 ounces full-fat brick-style cream cheese (57 g)
- 3–4 cups powdered sugar (330–440 g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
- Preheat oven to 350°F (180°C) and line cookie sheets with silicone mats or baking paper.
- Beat 1 cup butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, 2 teaspoons vanilla, and eggs until creamy.
- Add flour, cinnamon, baking soda, and salt; stir by hand briefly, then mix on low until incorporated.
- Stir in oats.
- Scoop dough into 1 to 1 1/2 tablespoon balls and place 2 inches apart on prepared sheets.
- Bake one sheet at a time for 9–11 minutes, until tops look set.
- Cool on sheet 10 minutes, then transfer to a wire rack to cool completely.
- For filling, beat 3/4 cup butter until fluffy.
- Beat in cream cheese until smooth.
- Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and salt; mix from low to medium until incorporated.
- Beat in remaining powdered sugar 1/2 cup at a time to desired sweetness; add cream if too thick.
- Spread 1 to 1 1/2 tablespoons filling on the bottom of one cookie and top with a second cookie to sandwich.
Notes
- Making a Smaller Batch: Halve the recipe for a smaller yield.
- Molasses: Honey can substitute if needed, but molasses gives classic flavor.
- Flour: Measure carefully to avoid dry cookies.
- Oats: Quick oats work best; rolled oats also work.
- Cream Cheese: Replace with more butter if preferred.
- Make Ahead: Bake cookies 1–2 days ahead and store airtight; freeze cookies up to 2 months.
- Storage: Store assembled sandwiches airtight at room temp up to 3 days or refrigerate up to 5 days.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 509
- Sugar: 49
- Sodium: 170
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 72
- Fiber: 2
- Protein: 5
- Cholesterol: 81