Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies are a nostalgic treat that brings back memories of childhood.
Equipment
- Baking sheets
- Mixing bowls
- Electric mixer
- Parchment paper
Ingredients
- For the Cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups quick-cooking oats
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Prepare the Cookie Dough:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
- Stir in the oats.
- Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Filling:
- In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Assemble the Cream Pies:
- 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.
Notes
For a different flavor, try adding a teaspoon of molasses to the cookie dough.
These cream pies can be stored in an airtight container at room temperature for up to 3 days.
These cream pies can be stored in an airtight container at room temperature for up to 3 days.