There’s something irresistibly nostalgic about biting into a soft, chewy oatmeal cream pie. Whether it reminds you of childhood lunches or a favorite snack, these homemade oatmeal cream pies are a step above the store-bought version. With perfectly spiced oatmeal cookies and a rich, creamy filling, these delightful treats bring back memories while creating new ones. The best part? They’re made from scratch, so you can feel good about every delicious bite.
Recipe Summary in Todd Wilbur’s Style: Imagine two soft, chewy oatmeal cookies sandwiching a sweet, fluffy cream filling. These homemade oatmeal cream pies are a nostalgic treat that’s easy to make and impossible to resist. With a hint of cinnamon and a touch of vanilla, every bite takes you back to simpler times.
Personal Story: My husband has always had a soft spot for oatmeal cream pies, so I decided to surprise him with a homemade version. The first time I made these, the smell of baking oatmeal cookies filled the house, and I knew I had a winner. When he took his first bite, his eyes lit up, and he immediately asked for another. Now, these oatmeal cream pies are a regular request in our household, especially for special occasions and family gatherings.
Why You’ll Love These Homemade Oatmeal Cream Pies:
- Soft and Chewy: The cookies are perfectly soft and chewy, just like the classic version.
- Nostalgic Flavor: These pies bring back all the nostalgia of the store-bought version but with a homemade touch.
- Easy to Make: With simple ingredients and easy steps, you can whip up a batch in no time.
How to Make Homemade Oatmeal Cream Pies:
- Make the Oatmeal Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Filling:
- In a mixing bowl, beat the butter and shortening together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Mix in the vanilla extract and heavy cream, and continue beating until the filling is smooth and spreadable.
- Assemble the Cream Pies:
- Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie.
- Top with another cookie, flat side down, to form a sandwich. Repeat with the remaining cookies and filling.
Tips:
- Consistency: If the filling is too thick, add a little more heavy cream, one teaspoon at a time, until you reach the desired consistency.
- Storage: Store the assembled cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Make-Ahead: You can make the cookies and filling ahead of time and assemble them just before serving.
Substitutions and Variations:
- Healthier Version: Substitute half of the butter with unsweetened applesauce and use whole wheat flour for a healthier twist.
- Add-Ins: Mix in raisins, chopped nuts, or chocolate chips into the cookie dough for added texture and flavor.
- Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats to make these pies gluten-free.
Make a Healthier Version:
- Low-Fat: Use a low-fat cream cheese in the filling instead of butter for a lighter version.
- Reduced Sugar: Substitute some of the sugar in the cookies with a natural sweetener like coconut sugar or stevia.
Closing in Todd Wilbur Style: There you have it, a classic childhood treat made from scratch! These homemade oatmeal cream pies are a delicious, nostalgic dessert that’s sure to become a family favorite. Try them out, and don’t be surprised if they disappear faster than you can make them!
Frequently Asked Questions:
- Can I freeze these oatmeal cream pies?
- Yes, you can freeze them in an airtight container for up to 2 months. Thaw them at room temperature before serving.
- Can I use old-fashioned oats instead of quick-cooking oats?
- You can, but the texture will be chewier. Quick-cooking oats are recommended for a softer cookie.
- What can I use instead of molasses?
- If you don’t have molasses, you can substitute it with dark corn syrup or honey, though the flavor will be slightly different.
- How do I prevent the cookies from spreading too much?
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Can I make the cream filling without shortening?
- Yes, you can use all butter in the filling, but it may be softer. Shortening helps the filling hold its shape.
- What other flavors can I add to the filling?
- A touch of almond extract or a sprinkle of cinnamon would add a nice twist to the filling.
- Can I make these cookies smaller?
- Absolutely! Just adjust the baking time accordingly, reducing it by a minute or two for smaller cookies.
- Are these oatmeal cream pies dairy-free?
- To make them dairy-free, use dairy-free butter and a dairy-free milk alternative in the filling.
- How long do these oatmeal cream pies stay fresh?
- They stay fresh for up to 3 days at room temperature or a week in the refrigerator.
- Can I add cocoa powder to the cookies for a chocolate version?
- Yes, adding 1/4 cup of cocoa powder to the cookie dough will give you a chocolate oatmeal cream pie.
Homemade Oatmeal Cream Pies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
For the Oatmeal Cookies:
1 cup 1 unsalted butter, softened
1 cup 1 brown sugar, packed
1/2 cup 1/2 granulated sugar
2 large 2 eggs
1 teaspoon 1 vanilla extract
1 tablespoon 1 molasses
1 1/2 cups 1 1/2 all-purpose flour
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 salt
1 teaspoon 1 ground cinnamon
3 cups 3 quick-cooking oats
For the Cream Filling:
1/2 cup 1/2 unsalted butter, softened
1/2 cup 1/2 vegetable shortening
2 cups 2 powdered sugar
1 teaspoon 1 vanilla extract
1 tablespoon 1 heavy cream
Directions
- Make the Oatmeal Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and molasses.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Filling:
- In a mixing bowl, beat the butter and shortening together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Mix in the vanilla extract and heavy cream, and continue beating until the filling is smooth and spreadable.
- Assemble the Cream Pies:
- Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie.
- Top with another cookie, flat side down, to form a sandwich. Repeat with the remaining cookies and filling.
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