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Oatmeal Cream Pies

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Soft, chewy oatmeal cookies sandwiched with a light, buttery cream filling, perfect for cozy gatherings and lunchbox surprises.

Ingredients

Scale
  • 1 and 1/4 cups unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsulphured or dark molasses
  • 1 and 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups quick oats
  • 3/4 cup unsalted butter, softened to room temperature (for filling)
  • 3 cups confectioners’ sugar (for filling)
  • 3 tablespoons heavy cream, at room temperature (for filling)
  • 1 and 1/2 teaspoons pure vanilla extract (for filling)
  • Salt, to taste (for filling)

Instructions

  1. Preheat the oven to 375°F (191°C) and line baking sheets with parchment paper.
  2. Beat the butter, brown sugar, and granulated sugar together until light and creamy, about 3 minutes.
  3. Add the egg, vanilla extract, and molasses to the butter mixture; beat until well combined.
  4. Whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
  5. Gradually add the dry ingredients to the wet mixture while mixing on low speed until combined.
  6. Scoop tablespoon-sized portions of dough onto the lined baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-13 minutes, or until lightly golden. Allow cooling on the baking sheet for 10 minutes.
  8. Beat the softened butter for the filling until creamy, then add the confectioners’ sugar, heavy cream, and vanilla extract.
  9. Spread the filling on half of the cooled cookies and top with the remaining cookies to create sandwiches.
  10. Chill briefly if desired before serving.

Notes

Use room temperature ingredients for easier mixing. Store assembled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: oatmeal cream pies, cookies, dessert, baking

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