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Homemade Oatmeal Cream Pies

Delightful chocolate chip cream pies made with chewy oatmeal cookies and a rich, creamy filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter (softened) Use at room temperature
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats
For the Cream Filling
  • 3/4 cup unsalted butter (softened)
  • 2 ounces cream cheese (full-fat, brick style)
  • 3-4 cups powdered sugar Adjust for desired thickness
  • 1 teaspoon vanilla extract (for filling)
  • 1/4 teaspoon salt (for filling)
  • 1 tablespoon cream (if needed for filling) To adjust consistency

Method
 

Preparation
  1. In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until creamy.
  2. Add the molasses and vanilla extract, blending well, and incorporate the eggs one at a time.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt until well combined.
Combine Everything
  1. Gradually add the dry ingredients to the wet mixture and gently fold in 3 cups of quick oats.
Shaping Cookies
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and drop spoonfuls of the dough onto the sheets.
Baking
  1. Bake for 10-12 minutes until edges are golden, cool on sheets for 5 minutes before transferring to a wire rack.
Making the Cream Filling
  1. In a mixing bowl, beat together 3/4 cup of softened unsalted butter with 2 ounces of cream cheese until smooth.
  2. Gradually add powdered sugar until reaching desired thickness, then mix in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
Assembling the Cookies
  1. Spread a generous amount of cream on the flat side of half the cookies, top with remaining cookies to form sandwiches.
Storing
  1. Store cookies in an airtight container at room temperature for 2-3 days or refrigerate for longer freshness.

Notes

For the best texture, ensure butter is softened but not melted. Don’t overmix once dry ingredients are added and look for golden edges to ensure perfect baking.