Soft-Baked Oatmeal Creme Pies

This homemade oatmeal creme pie recipe transforms the nostalgic store-bought treat into something even more delicious. The soft, chewy oatmeal cookies sandwich a fluffy vanilla filling that's just sweet enough without being cloying. After making these for the first time, you'll wonder why you ever settled for the packaged version.

I first made these oatmeal creme pies for my nephew's birthday when he requested something "like those little wrapped cookies in the lunchbox." The whole family went silent when they took their first bites, then immediately asked for the recipe. Now they're requested at every family gathering.

Ingredients

• Unsalted butter gives you control over the salt content and creates a rich base for both cookies and filling
• Dark brown sugar provides deep molasses flavor and keeps the cookies moist
• Molasses enhances the old fashioned oatmeal cookie taste without overwhelming
• Quick oats offer the perfect texture without being too chunky or chewy
• Heavy cream makes the filling silky smooth instead of just sugary sweet
• Pure vanilla extract in both components ties the flavors together beautifully
• Ground cinnamon and cloves add warmth that makes these cookies special

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 375°F and line baking sheets with parchment paper. Having everything ready makes the process smoother since these cookies need to be spaced well apart.

Cream The Butter And Sugars

Beat room temperature butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture. This typically takes about a full minute on medium high speed. This step incorporates air into the dough which helps create that perfect soft texture.

Add The Wet Ingredients

Mix in the egg, vanilla, and molasses until fully incorporated. The molasses will darken the mixture and give it that characteristic oatmeal cookie color. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Combine Dry Ingredients

Whisk together the flour, baking soda, salt, spices, and oats in a separate bowl. This evenly distributes the leavening agents and spices before they hit the wet ingredients.

Create The Cookie Dough

Slowly add the dry ingredients to the wet mixture with the mixer on low speed. The dough will become quite thick toward the end. You might need to finish mixing by hand to avoid overworking your mixer.

Portion And Bake

Scoop generous two tablespoon portions of dough and place them three inches apart on your prepared baking sheets. These cookies spread considerably, so proper spacing is crucial. Bake for exactly 10 minutes until just lightly golden at the edges.

Cool Completely

Allow the cookies to set up on the baking sheet for 5 minutes before transferring to a cooling rack. They need to be completely cool before adding filling or they will melt it.

Make The Creme Filling

Beat the butter until creamy before adding powdered sugar, then incorporate heavy cream and vanilla. Continue beating until the mixture becomes light and fluffy. This takes a full 2 3 minutes on high speed to achieve the perfect consistency.

Assemble The Sandwich Cookies

Spread about 1.5 tablespoons of filling on the flat side of half the cookies, then top with the remaining cookies to create sandwiches. Apply gentle, even pressure to spread the filling to the edges without squeezing it out.

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The molasses in this recipe is my secret weapon. I once accidentally left it out, and while the cookies were still good, they lacked that distinctive rich depth that makes these treats so special. My daughter insists that the slight bitter note from the molasses is what balances the sweet creme filling perfectly.

Storage Solutions

These oatmeal creme pies will stay perfectly soft for two days at room temperature in an airtight container. After that, refrigerate them to keep the cream filling fresh. The filling firms up slightly when chilled but returns to its perfect consistency after sitting at room temperature for about 15 minutes.

If you want to prepare ahead, you can freeze the assembled cookies for up to 3 months. Wrap each sandwich individually in plastic wrap, then store in a freezer safe container. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Perfect Pairings

These oatmeal creme pies shine alongside a cold glass of milk, making them perfect for after school snacking. For an adult twist, try serving them with coffee or hot tea where the warm spices in the cookies complement the beverages beautifully.

For dessert platters, slice the sandwiches in half and arrange them alongside fresh berries for a stunning presentation. The tartness of raspberries or strawberries cuts through the sweetness of the cookie sandwiches.

Troubleshooting Tips

If your cookies spread too much during baking, your butter might have been too warm. Refrigerate the dough for 30 minutes before baking to help control spreading.

The filling consistency should be just stiff enough to hold its shape without being too thick to spread. If your filling seems too thick, add heavy cream one teaspoon at a time until it reaches the perfect consistency. If it seems too loose, add more powdered sugar by the tablespoon.

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Recipe FAQs

→ Can I make these oatmeal creme pies ahead of time?

Yes! You can make the cookies up to 2 days in advance and store them in an airtight container. The filling can also be made a day ahead and refrigerated. When ready to assemble, bring the filling to room temperature for easier spreading. Fully assembled treats stay fresh at room temperature for 2 days, then should be refrigerated.

→ Why shouldn't I use blackstrap molasses in this recipe?

Blackstrap molasses has a much stronger, more bitter flavor than regular unsulphured or dark molasses. Using it would overpower the delicate balance of flavors in these cookies. Stick with regular unsulphured molasses (like Grandma's brand) for the best results.

→ Can I use old-fashioned oats instead of quick oats?

Quick oats are recommended for the best texture in these cookies. Old-fashioned (whole) oats will create a different, chewier texture and won't blend as seamlessly into the dough. If you only have old-fashioned oats, pulse them briefly in a food processor to break them down before measuring.

→ How do I store leftover oatmeal creme pies?

Store assembled cookies in an airtight container at room temperature for up to 2 days. After that, refrigerate them to keep the creamy filling fresh. Let refrigerated cookies sit at room temperature for about 15 minutes before serving for the best texture and flavor.

→ Can I freeze these oatmeal creme pies?

Yes! These freeze well for up to 3 months. You can freeze them fully assembled or freeze the cookies and filling separately. To freeze assembled cookies, place them in a single layer on a baking sheet until solid, then transfer to a freezer container with parchment between layers. Thaw overnight in the refrigerator.

→ Why do you add salt to the sweet cream filling?

A small pinch of salt in the cream filling enhances the sweetness and adds complexity to the flavor profile. Salt helps balance the sweetness and brings out the vanilla notes. You only need a tiny amount - just enough to enhance without making the filling taste salty.