One of my favorite things to bake is homemade oatmeal cream pies. While you can buy these out of the box, a homemade version has so much more flavor. There are a ton of recipes online, but I didn’t love any of them. I used parts of those and some basic cookie and frosting recipes for inspiration.
Things you need
As with any recipe, there are some things that you need to execute this recipe perfectly.
- Mixer (stand or hand)
- Parchment paper
- Cookie sheets (I use four for this full recipe as the cookies need to cool on the baking sheets)
- Small cookie scoop
- 1 1/4 cup salted butter
- 1 cup loosely packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla
- 1 heaping TBSP molasses
- 1 1/2 cups flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp cloves
- 3 cups uncooked quick oats
Directions – Making the batter
- Bring butter to room temperature.
- Preheat oven to 375°. Line your baking sheets with parchment paper and set aside. If you don’t use parchment paper, you may want to adjust your oven temperature to 350°.
- Use a hand or stand mixer to combine butter, brown sugar and granulated sugar to a creamy texture. This will be two or three minutes on a medium speed
- With the mixer running, add the egg, vanilla and molasses. Scrape down the sides as needed and mix thoroughly. Set aside.
- In a small bowl, mix the flour, baking soda, cinnamon and cloves.
- With the mixer running on low, slowly add the dry ingredients until incorporated. Be sure to scrape down sides to make sure the batter is evenly mixed.
- With the mixer running on low, add the oatmeal. Your batter will be pretty thick once the oatmeal is added. Don’t overmix. This is the perfect texture.
Directions – Baking the cookies
- Use a small cookie scoop to create cookie drops. You want these to be the same size as they’ll be paired up in sandwiches.
- Place cookie scoops on parchment-lined baking sheet about 2 inches apart. The cookies will need room to spread.
- Bake for 10 minutes.
- Remove from oven and gently tap the baking sheet on the counter before placing on cooling rack. This should flatten the cookies just a bit.
- Allow the cookies too completely cool on the baking sheet.
Directions – The filling
This is a thick filling inspired by cream cheese frosting. I swapped cream cheese for butter and heavy whipping cream.
- 3/4 cup salted butter
- 3 cups powered sugar
- 2 tsp vanilla
- 1/4 cup heavy cream
Directions – Making the filling
- Use a hand or stand mixer to cream butter. This will be two or three minutes on a medium speed.
- Slowly incorporate the powered sugar one cup at a time. Make sure your butter and powered sugar are evenly mixed without lumps.
- With the mixer running, add the vanilla.
- Scrape down sides of bowl and slowly mix to make sure all ingredients are blended.
- Add heavy whipping cream.
- On high, beat the mixture until light and fluffy. This will be about three to four minutes.
Directions – Placing the filling
Don’t try to spread the filling on your cookies. Pipe it! It’s a much cleaner and more visually appealing way to add the filling to your cookies.
- Make sure your cookies have completely cooled.
- Pair the cookies up and flip half of the cookies over. You’ll add your icing to the flat side.
- Get a quart or gallon Ziploc bag. Anything smaller will be too small for the amount of filling prepared.
- Scoop the filling into the corner of the bag and twist the top to remove any air.
- Snip the corner of the bag to create a DIY piping bag. I prefer a 1/2 inch size hole.
- Add a swirl of filling to half of the cooled cookies. Try to keep the frosting away from the edges.
- Place the second cookie on top of the filling. Lightly press. This should evenly push the frosting out to the sides of the cookies.
Storing your cookies
You should have around 20-24 cookie sandwiches based on the size of your small cookie scoop. Store your cookies in an airtight container. I keep the closed container out overnight, but then store in the fridge.