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Homemade Oatmeal Cream Pies

These homemade oatmeal cream pie cookies are incredibly chewy with rich notes of molasses, brown sugar and cinnamon. The creamy filling has a touch of cream cheese, making it lightly sweet and irresistible when sandwiched between the oatmeal cookies.
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 16 sandwiches
Calories: 509kcal

Ingredients

For the Oatmeal Cookies:

  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g brown sugar, packed
  • 1/2 cup 100g granulated sugar
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups 250g all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

For the Cream Filling:

  • 3/4 cup 168g unsalted butter, softened
  • 2 oz 57g full-fat cream cheese, brick style
  • 3-4 cups 330-440g powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream if needed

Instructions

For the Oatmeal Cookies:

  • Preheat oven to 350°F (180°C). Line baking sheets with silicone mats or parchment paper.
  • In a large bowl, beat the butter, brown sugar and granulated sugar until fluffy.
  • Mix in the molasses, vanilla and eggs until creamy.
  • Turn off mixer and add in the flour, cinnamon, baking soda and salt. Stir by hand initially to avoid flour flying out, then beat on low until incorporated.
  • Stir in the quick oats.
  • Scoop dough by 1 to 1.5 tablespoon amounts and place 2 inches apart on prepared baking sheets.
  • Bake one sheet at a time for 9-11 minutes, until tops look set.
  • Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Filling:

  • Beat the butter until fluffy in a large bowl.
  • Beat in the chopped cream cheese until combined.
  • Add in 1 1/2 cups powdered sugar, vanilla and salt. Start mixing on low, then increase to medium until incorporated.
  • Beat in remaining powdered sugar 1/2 cup at a time until desired sweetness. If too thick, beat in 1 tbsp cream.

To Assemble:

  • Spread 1-1.5 tbsp of cream filling on the bottom of one cooled cookie.
  • Sandwich together with a second cookie, bottom facing down.

Notes

  • For smaller batch, recipe can be halved.
  • Honey can substitute for molasses if needed.
  • Be sure to measure flour correctly to avoid dry cookies.
  • Old-fashioned oats can be used instead of quick oats, but texture will be less chewy.
  • Cream cheese can be replaced with more butter in the filling if desired.
  • Make-ahead: Bake cookies 1-2 days in advance and store at room temp until assembling. Or freeze cookies for up to 2 months.
  • Storage: Keep assembled pies in an airtight container at room temp for 3 days or refrigerated for up to 5 days.

Nutrition

Calories: 509kcal