Description
Homemade Oatmeal Cream Pies are a delightful classic treat featuring soft, chewy oatmeal cookies sandwiched with a smooth and creamy vanilla filling. Perfectly spiced with cinnamon and optionally studded with raisins, these pies combine comforting textures and rich flavors for a nostalgic dessert that’s easy to make and satisfyingly delicious.
Ingredients
Scale
Oatmeal Cookies
- 1 cup unsalted butter (softened to room temperature)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups old-fashioned oats
- 1 cup raisins (optional)
Cream Filling
- 1/2 cup unsalted butter (softened to room temperature)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (adjust for desired consistency)
Instructions
- Prepare the Oatmeal Cookies: Preheat your oven to 350°F (175°C) to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, followed by the vanilla extract to aerate the batter for light cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly combine.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined to prevent tough cookies.
- Fold in Oats and Raisins: With a spatula, gently fold in the oats and optional raisins until evenly distributed.
- Shape Cookies: Using a cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until edges are lightly golden; centers may appear slightly underbaked but will firm as they cool.
- Cool Cookies: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Filling: In a medium bowl, beat the softened butter with an electric mixer until creamy.
- Add Powdered Sugar: Gradually mix in the sifted powdered sugar on low speed to avoid sugar dust clouds.
- Flavor and Adjust Consistency: Add vanilla extract and milk, then beat on medium speed until smooth and fluffy; adjust milk to achieve the desired cream consistency.
- Assemble Pies: Once cookies are fully cooled, spread a generous amount of cream filling on the flat side of one cookie.
- Create Sandwiches: Top with another cookie, flat side down, pressing gently to spread filling toward edges.
- Repeat and Store: Repeat assembly with remaining cookies and filling, and store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- For a dairy-free version, substitute butter with vegan margarine and milk with a plant-based alternative.
- Raisins are optional; you can substitute with dried cranberries or omit altogether.
- Beat the butter and sugars well to ensure light and fluffy cookies.
- Do not overmix the dough once dry ingredients are added to maintain a tender cookie texture.
- Store assembled pies in an airtight container to keep them soft; refrigeration extends freshness but might firm up the filling.
