Description
Make delicious homemade oatmeal cream pies with this easy recipe. You will enjoy the soft oatmeal cookies and sweet cream filling.
Ingredients
Scale
- 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