oatmeal cream pies

Oatmeal Cream Pies are soft, chewy, and delicious homemade cookies filled with a sweet, creamy filling. They are reminiscent of the popular snack cakes, but homemade versions are even more delightful! The oatmeal cookies are spiced with cinnamon and packed with texture, while the creamy filling adds a smooth contrast.

Here’s how to make Oatmeal Cream Pies:

Ingredients:

For the Oatmeal Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups old-fashioned rolled oats
• 1/2 cup raisins or chocolate chips (optional)

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (or more if needed for consistency)

Instructions:

Make the Oatmeal Cookies:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to the wet ingredients, mixing until just combined.
5. Add the oats: Stir in the rolled oats until evenly distributed. If you’re adding raisins or chocolate chips, fold them in now.
6. Form the cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the dough slightly with the back of the spoon to help them bake evenly.
7. Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges. The centers should still look soft. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Make the Cream Filling:

1. Cream the filling ingredients: While the cookies are cooling, make the filling by beating together the softened butter, powdered sugar, vanilla extract, and milk. Start on low speed to prevent powdered sugar from flying everywhere, then increase the speed and beat until smooth and fluffy.
2. Adjust consistency: If the filling is too thick, add a little more milk, a teaspoon at a time, until you get a smooth, spreadable consistency.

Assemble the Oatmeal Cream Pies:

1. Match up the cookies: Once the oatmeal cookies are completely cooled, pair them up based on size.
2. Fill the cookies: Spread a generous amount of the cream filling on the bottom of one cookie and sandwich it with the matching cookie. Press gently to spread the filling evenly.
3. Serve and enjoy: Repeat with the remaining cookies and filling. The oatmeal cream pies are ready to be enjoyed!

Tips:

• Chill the dough: For a thicker cookie, you can chill the dough in the refrigerator for 30 minutes before baking.
• Add-ins: For a variation, try adding chopped nuts (such as walnuts or pecans) or shredded coconut to the oatmeal cookie dough.
• Store: Keep the oatmeal cream pies in an airtight container at room temperature for up to a week, or refrigerate them to make them last longer. You can also freeze the cookies (either filled or unfilled) for a couple of months.

These homemade Oatmeal Cream Pies are perfect for lunchboxes, snack time, or a treat to share with friends and family! Enjoy the nostalgic flavor of this sweet and comforting dessert.