Description
Classic homemade oatmeal cream pies blend nostalgic childhood flavors with rich, creamy goodness. Chewy oatmeal cookies sandwiching silky marshmallow filling create a sweet memory you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
Oatmeal Cookies:
- 1 cup (226 grams) unsalted butter, softened
- 3 cups quick oats
- 2 cups (250 grams) all-purpose flour
- 2 large eggs
- 1 cup (200 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
Cream Filling:
- 3/4 cup (168 grams) unsalted butter, softened
- 3/4 cups (330–440 grams) powdered sugar
- 2 ounces (57 grams) full-fat, brick-style cream cheese
Spices and Seasonings:
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
Cream Filling Extras:
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (if needed)
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or silicone mats for easy cookie removal.
- Cream together butter, brown sugar, and granulated sugar until the mixture becomes light and airy, creating the foundation for a soft cookie texture.
- Incorporate molasses, vanilla extract, and eggs into the sugar mixture, stirring until the ingredients are thoroughly blended and smooth.
- Gradually add dry ingredients (flour, cinnamon, baking soda, and salt) to the wet mixture, mixing on low speed to prevent flour from dispersing and ensuring even distribution.
- Gently fold quick oats into the dough, which will create a dense and chewy cookie consistency.
- Portion the dough into uniform balls using a cookie scoop, placing them approximately 2 inches apart on prepared baking sheets. Bake in the center of the oven for 9-11 minutes until the cookie tops appear set.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to complete cooling.
- Prepare the cream filling by whipping butter until fluffy, then gradually add cream cheese and mix until smooth.
- Slowly incorporate powdered sugar into the butter-cream cheese mixture, adjusting sweetness to taste and consistency with a splash of cream if needed.
- Assemble the cream pies by spreading filling on the flat side of one cookie, then gently pressing a second cookie on top to create a sandwich, ensuring even filling distribution.
Notes
- Choose quick oats for the best chewy texture, as they absorb moisture faster and create a softer cookie compared to rolled oats.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker, more uniform cookie shape.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free blend and ensure all other ingredients are certified gluten-free.
- Reduce sugar content by using half the amount of brown and granulated sugar, which will create a less sweet but more nutritionally balanced treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg