Homemade Oatmeal Creme Pies (Printable Version)
Soft-baked oatmeal cookies with creamy vanilla filling that taste even better than the nostalgic store-bought version.
# Ingredients:
→ Cookie Dough
01 -
282g unsalted butter, softened to room temperature
02 -
200g packed dark brown sugar
03 -
100g granulated sugar
04 -
1 large egg, at room temperature
05 -
2 teaspoons pure vanilla extract
06 -
15ml unsulphured or dark molasses (not blackstrap)
07 -
188g all-purpose flour (spooned & leveled)
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
3/4 teaspoon ground cinnamon
11 -
1/4 teaspoon ground cloves
12 -
255g quick oats (not whole oats)
→ Creme Filling
13 -
170g unsalted butter, softened to room temperature
14 -
360g confectioners' sugar
15 -
45ml heavy cream
16 -
1 1/2 teaspoons pure vanilla extract
17 -
Salt, to taste
# Steps:
01 -
Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or silicone baking mat.
02 -
Using a mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed.
03 -
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
04 -
With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and may require hand mixing to fully incorporate.
05 -
Using a cookie scoop or measuring 2 tablespoons of dough, form balls and place them 3 inches apart on the prepared baking sheet to allow for spreading.
06 -
Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
07 -
Using a mixer with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners' sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add salt as needed. If filling is too thick, add a couple more teaspoons of heavy cream.
08 -
Spread 1.5 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up to create sandwiches.
# Notes:
01 -
Cookies stay fresh and soft at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creamy filling fresh.
02 -
For best results, use Grandma's brand molasses.