Okay, so, oatmeal cream pies! Seriously, who *doesn’t* have a soft spot for those? I remember as a kid, they were like, the ultimate treat. But you know those store-bought ones? They’re just…meh. Too hard, too sweet, just…wrong. That’s why I had to figure out how to make *amazing* homemade oatmeal cream pies myself.
And let me tell you, after a *lot* of tweaking (and a few batches that went straight into the trash, oops!), I’ve finally nailed it. We’re talking soft, chewy oatmeal cookies, and a dreamy, creamy filling that’s not too sugary. This recipe is super easy to follow, I promise. Even if you’re, like, a total beginner baker, you can do this. Trust me!
Seriously, once you try these homemade oatmeal cream pies, you’ll never go back to the store-bought version. Get ready for some serious cookie bliss!
Why You’ll Love These Homemade Oatmeal Cream Pies
Okay, so why should you even bother making these homemade oatmeal cream pies? Let me tell you!
- The cookies are SO soft! Seriously, they practically melt in your mouth.
- That filling? Dreamy! It’s perfectly creamy and not cloyingly sweet. You can actually taste the oatmeal cookie part too!
- They’re way easier to make than you think. Seriously, I promise!
- Forget those store-bought things. These are a million times better. No contest!
- And, my favorite part, you can totally adjust the sweetness to your liking. More powdered sugar? Less? It’s your call!
Seriously, you’re going to LOVE these!
Ingredients for Your Homemade Oatmeal Cream Pies
Alright, let’s gather everything we need to make these amazing homemade oatmeal cream pies! Don’t worry, it’s mostly stuff you probably already have. I’ve listed everything out super clear, so you don’t miss a thing. And don’t stress about the grams, I just added them in case you’re a super precise baker (like my sister!).
Cookie Ingredients
- 1 cup unsalted butter (226 grams), softened. Seriously, softened butter is key!
- 1 cup brown sugar (200 grams), packed. Pack it in there good!
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses. This gives it that classic oatmeal cream pie taste.
- 2 teaspoons vanilla extract. Don’t skimp on the vanilla!
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon. Smells SO good!
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats. Not the instant kind, okay?
Cream Filling Ingredients
- 3/4 cup unsalted butter (168 grams), softened. Again, softened is a MUST!
- 2 ounces cream cheese (57 grams), full-fat, brick style. Trust me on the brick style, it makes a difference.
- 3-4 cups powdered sugar (330-440 grams). This is where you can adjust for sweetness!
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed. Just in case your filling needs a little help.
How to Make Homemade Oatmeal Cream Pies: Step-by-Step Instructions
Okay, time to get baking! Don’t be scared, I’m going to walk you through every single step to make these incredible homemade oatmeal cream pies. Just follow along, and you’ll be chowing down on these babies in no time!
Making the Oatmeal Cookies
- First things first, let’s get that oven preheating to 350F (180C, or 170C if you have a fan-forced oven). And line your cookie sheets with baking mats or parchment paper. Trust me, it makes cleanup SO much easier!
- Now, in a big bowl, beat together that softened butter, brown sugar, and granulated sugar. You want it nice and fluffy, so give it a good couple of minutes with your mixer.
- Next, mix in the molasses, vanilla extract, and eggs. Keep beating until everything is super creamy. We’re talking dreamy creamy!
- Okay, now for the dry stuff. Add the flour, cinnamon, baking soda, and salt. Stir it together by hand a little bit first, just to keep the flour from puffing everywhere. Then, beat it on low speed until it’s all just combined. Don’t overmix!
- Finally, stir in those oats. You might need to use your hands for this part, just to make sure they’re evenly distributed.
- Time to form the cookies! I like to use a cookie scoop, but you can just use a spoon. You want about 1 to 1.5 tablespoons of dough per cookie. Place them about 2 inches apart on your cookie sheets. They spread a little!
- Bake one sheet at a time for 9-11 minutes. You want the tops to look set, but not too brown. They should still be a little soft!
- Let them cool on the cookie sheet for about 10 minutes, then transfer them to a wire rack to cool completely. This is important! If you try to fill them while they’re still warm, the filling will melt.
Preparing the Cream Filling
- While the cookies are cooling, let’s make that amazing cream filling. In a clean bowl, beat the softened butter until it’s nice and fluffy.
- Chop up the cream cheese into smaller pieces, then add it to the butter. Beat them together until they’re well combined.
- Now, add about 1 1/2 cups of the powdered sugar, along with the vanilla and salt. Beat it on low speed at first (powdered sugar clouds are no fun!). Then, turn it up to medium speed and beat until it’s all incorporated.
- Keep adding the remaining powdered sugar, a little at a time, until you get the sweetness you want. If the filling seems too thick, add that tablespoon of cream. You want it nice and spreadable!
Assembling Your Homemade Oatmeal Cream Pies
- Alright, the moment we’ve all been waiting for! Once the cookies are completely cool, grab one and flip it over so the bottom is facing up.
- Spread about 1 to 1.5 tablespoons of that glorious cream filling on the bottom of the cookie.
- Top it with another cookie, bottom side down, to make a sandwich.
- Repeat until you’ve used all the cookies and filling!
And there you have it! Amazing homemade oatmeal cream pies, ready to be devoured! Seriously, try not to eat them all at once! (I usually fail at that part, haha!)
Tips for Perfect Homemade Oatmeal Cream Pies
Okay, so you’ve got the recipe, but here are a few extra little things I’ve learned along the way to make *amazing* homemade oatmeal cream pies. These tips are game-changers, trust me!
- Seriously, make sure that butter and cream cheese are REALLY soft. Like, leave them out for a good hour or two. It makes a HUGE difference in the filling.
- Don’t overbake those cookies! Slightly underbaked is way better than overbaked. You want them soft and chewy, not crunchy.
- Taste that filling as you go! Add more or less powdered sugar depending on how sweet you like it. It’s your pie, make it perfect!
- Here’s a trick: after you assemble the homemade oatmeal cream pies, pop them in the fridge for about 30 minutes. It helps the filling firm up a little, and they’re just extra delicious cold!
Follow these little tips, and you’ll have the best oatmeal cream pies EVER!
Ingredient Notes and Substitutions for Homemade Oatmeal Cream Pies
Alright, so let’s talk ingredients for these homemade oatmeal cream pies! I know sometimes you’re missing something, or maybe you just want to try something different. Here’s the lowdown on some swaps you can make!
First, the oats. I really recommend using quick oats. Old-fashioned oats will work in a pinch, but the texture will be a bit chewier. Definitely don’t use instant oats – they’ll just turn to mush!
What about the sugar? You *could* try using coconut sugar instead of brown sugar, but it will change the flavor a bit. I haven’t tried it myself, but let me know if you do! And for a dairy-free version, you can swap the butter for a vegan butter stick and use a dairy-free cream cheese. Just make sure they’re both nice and soft! These swaps work great and makes these **homemade oatmeal cream pies** enjoyable for all!
Storing Your Homemade Oatmeal Cream Pies
Okay, so you somehow managed *not* to eat all of your homemade oatmeal cream pies in one sitting? I’m impressed! Here’s how to keep those leftovers fresh and delicious. Pop them in an airtight container – I like using a plastic container with a tight-fitting lid. Then, stick them in the fridge. They’ll stay good for about 3-4 days. I wouldn’t recommend freezing them, the filling can get a little weird. But honestly, they’re so good, they probably won’t last that long anyway!
FAQ About Homemade Oatmeal Cream Pies
Got questions about making these amazing homemade oatmeal cream pies? I figured you might! Here are some of the most common questions I get asked, so hopefully, this helps!
Can I freeze Homemade Oatmeal Cream Pies?
Okay, so I get this one a LOT! Honestly, I don’t really recommend freezing them. The filling can get a little weird and icy when it thaws. It’s still edible, but the texture just isn’t the same. Fresh is always best!
How long do Homemade Oatmeal Cream Pies last?
If you store them in an airtight container in the fridge, they’ll stay good for about 3-4 days. But seriously, they’re usually gone way before then! They’re just too tempting!
Can I use different extracts in the filling for Homemade Oatmeal Cream Pies?
Totally! Vanilla is classic, but you can get creative! Almond extract would be delicious, or even a little bit of maple extract. Just don’t go overboard, a little goes a long way! Have fun experimenting!
Nutritional Information for Homemade Oatmeal Cream Pies
Okay, so you’re probably wondering about the nutrition, right? Well, just a heads-up: it’s super hard to be exact because it depends on the brands you use. So, this is just an estimate!
Ready to Enjoy Your Homemade Oatmeal Cream Pies?
Alright, you did it! You made amazing homemade oatmeal cream pies! Now, I want to hear from you! Leave a comment below and let me know how they turned out. Did you try any fun variations? I’m always looking for new ideas! And hey, if you loved this recipe, give it a rating and share it with your friends on social media. Happy baking!
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Homemade Oatmeal Cream Pies: A Blissful Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16-17 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious homemade oatmeal cream pies with this easy recipe. You will enjoy the soft oatmeal cookies and sweet cream filling.
Ingredients
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
- Preheat oven to 350F (180C or 170C fan forced). Line cookie sheets with baking mats or paper.
- Beat butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, vanilla extract, and eggs until creamy.
- Add flour, cinnamon, baking soda, and salt. Stir by hand, then beat on low speed until incorporated.
- Stir in oats.
- Form cookies into 1 to 1.5 tablespoon balls and place 2 inches apart on cookie sheets.
- Bake one sheet at a time for 9-11 minutes, or until tops look set.
- Cool on cookie sheet for 10 minutes before transferring to a wire rack.
- Beat butter until fluffy.
- Chop cream cheese and beat into the butter.
- Add 1 1/2 cups powdered sugar, vanilla, and salt. Beat on low, then medium speed until incorporated.
- Beat in remaining powdered sugar until desired sweetness. Add cream if needed.
- Frost the bottom of one cookie with 1 to 1.5 tablespoons of frosting.
- Sandwich with a second cookie, bottom facing down.
Notes
- Make sure your butter and cream cheese are softened for the best results.
- Store the finished oatmeal cream pies in an airtight container in the refrigerator.
- Adjust the amount of powdered sugar to suit your sweetness preference.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
