Homemade Oatmeal Cream Pies

I love oatmeal cream pies. When I was a young girl it was a given that we always had a box (or two) in our home because my mother loved them just as well. The oatmeal cookie with the cream filled center…there are just not enough words to explain the deliciousness 😋

While grocery shopping a few days ago, I came across a box of oatmeal cream pies and thought…lemme try and make those at home to see if I can get them to taste anywhere near the ones I loved (and still enjoy!) from childhood.

I was so excited because they actually came out just as I remembered. I was also able to make in my own kitchen which makes it even more awesome.

Ingredients

1 + 1/4 cups unsalted butter (softened to room temperature)

1 cup packed brown sugar (you can use light brown sugar or dark. I used light)

1/2 cup granulated sugar

1 large egg (at room temperature)

2 teaspoons pure vanilla extract

1 Tablespoon molasses

1 + 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 cups quick oats (do not use whole oats)

Cream Filling

3/4 cup unsalted butter (softened to room temperature

3 cups confectioners’ sugar

3 Tablespoons heavy cream

1 + 1/2 teaspoons pure vanilla extract

A dash of salt (optional)

Directions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Use a handheld mixer to cream the butter and sugars together until light and creamy – about one minute.

Beat in the egg, vanilla and molasses.

Set aside.

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.

Add the dry ingredients to the wet ingredients.

You can use a mixer to mix the ingredients but the dough will be super thick. I recommend using a wooden spoon to mix by hand (use those muscles!)

Use a large cookie scoop or make sure each ball of dough is about two Tablespoons each – place onto the prepared baking sheet. Make sure each ball is about 3” apart because the cookies will spread!

Bake the cookies for 10-11 minutes or until the cookies are lightly golden around the edges.

Remove immediately from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes before moving to a wire rack to cool completely.

While the cookies are cooling it’s time to make the filling.

In a medium bowl, use a handheld mixer to beat the butter until creamy – will take about one minute.

Add the confectioners’ sugar and beat for 1-2 minutes.

Add in the heavy cream and vanilla extract.

Optional: Add in a pinch of salt and stir.

Beat for another 2-3 minutes until the filling is a fluffy texture.

Spread the cream filling on the bottom side of the cookies and top with remaining cookies right side up.