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Soft oatmeal cream pies stacked on a cooling rack showing the creamy filling

Oatmeal Cream Pies

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5 from 12 reviews

  • Author: Jordan Owen Buxton
  • Total Time: 1 hour 45 mins
  • Yield: 12 sandwich pies
  • Diet: Vegetarian

Description

These soft-baked oatmeal cream pies feature a chewy, molasses-infused cookie paired with a light and airy buttercream filling. Utilizing quick oats and a precise creaming method, this recipe recreates a nostalgic lunchbox favorite with professional-grade texture and depth.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (191°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar on medium-high speed for approximately 3 minutes until well aerated.
  3. Add the room temperature egg, vanilla extract, and dark molasses, then beat on high speed for exactly 1 minute to create a stable emulsion.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, cloves, and quick oats.
  5. Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet mixture, mixing only until no streaks of flour remain.
  6. Scoop the dough into heaping 2-tablespoon portions (approximately 45 grams each) and arrange them 3 inches apart on the prepared baking sheets.
  7. Bake for 10 to 13 minutes until the edges are just turning golden brown while the centers remain remarkably soft.
  8. Allow the cookies to rest on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
  9. For the filling, beat the butter until pale and voluminous, then gradually add confectioners’ sugar, heavy cream, vanilla, and a pinch of salt; beat on high for 3 minutes.
  10. Once cookies are completely cool, pipe or spread the filling onto the flat side of one cookie and press another on top to form the sandwich.

Notes

To ensure your oatmeal cream pies have the perfect ‘yielding’ bite, allow the assembled sandwiches to rest for at least four hours before eating; this allows the moisture from the filling to soften the cookies. Always use quick oats rather than rolled oats to maintain the delicate structure required for a sandwich biscuit, and ensure your heavy cream is at room temperature to avoid breaking the buttercream emulsion.

  • Prep Time: 20 mins
  • Cook Time: 13 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiesyum.com/oatmeal-cream-pies/