Introduction
Embrace the nostalgia with these Homemade Oatmeal Cream Pies, combining rustic, chewy oatmeal cookies with a light, creamy filling. Perfect for an afternoon snack or a sweet treat after dinner, these delightful sandwiches will transport you right back to your childhood kitchen.
Why Make This Recipe
Making Oatmeal Cream Pies at home allows you to enjoy a fresher, more flavorful version without preservatives or artificial ingredients. You can control the sweetness, texture, and even customize the filling to suit your preferences. Plus, they make for a perfect homemade gift or bake sale treat!
How to Make Homemade Oatmeal Cream Pies
This recipe involves baking soft and chewy oatmeal cookies and sandwiching them with a luscious vanilla-flavored cream filling. The process is simple, requiring only basic baking ingredients and a little patience for the perfect assembly.
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups quick or old-fashioned oatmeal
For the Cream Filling:
- ¾ cup unsalted butter, whipped
- 2.5 cups confectioners’ sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp milk or half-and-half
Directions
Cookie Creation:
- Mix the Dough: In a large mixing bowl, whip the butter with both sugars until fluffy. Blend in the eggs and vanilla until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Make the Cookie Dough: Gradually fold the dry ingredients into the wet mixture until well combined. Stir in the oatmeal to incorporate fully, ensuring that hearty texture in every bite.
- Prep for Baking: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Bake to Perfection:
- Scoop and Bake: Drop large spoonfuls of the dough onto the prepared baking sheets, spacing them out to allow for spreading.
- Baking Time: Bake the cookies for 10-12 minutes or until they are golden around the edges but still soft in the middle.
- Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Filling Fantasy:
- Whip the Butter: In a clean bowl, beat the whipped butter until it’s light and airy.
- Add Sweetness: Gradually add the sifted confectioners’ sugar to the butter, beating continuously. Mix in the vanilla and milk until the filling is smooth and fluffy.
Assembly of Delight:
- Sandwich the Cookies: Pair similar-sized cookies together. Spread a generous amount of cream filling on the flat side of one cookie and top with another, pressing gently to distribute the filling evenly.
How to Serve Homemade Oatmeal Cream Pies
Serve your Homemade Oatmeal Cream Pies with a glass of cold milk or a warm cup of tea. These sweet treats also make for an excellent addition to lunchboxes, dessert platters, or as a homemade gift for loved ones.
How to Store Homemade Oatmeal Cream Pies
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freezing: Wrap individual pies in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Tips to Make Homemade Oatmeal Cream Pies
- For extra chewy cookies, slightly underbake them and let them cool completely before assembling.
- Ensure the filling is whipped well to achieve a light, airy texture.
- If the cookies spread too much, chill the dough for 30 minutes before baking.
Variations
- Chocolate Twist: Add mini chocolate chips to the cookie dough for a chocolaty surprise.
- Maple Filling: Substitute vanilla extract with maple extract for a rich, fall-inspired flavor.
- Vegan Option: Use plant-based butter and a flaxseed egg replacement.
FAQs
How long do Homemade Oatmeal Cream Pies last?
They stay fresh for about 5 days in an airtight container or up to 3 months if frozen.
Can I substitute an ingredient in Homemade Oatmeal Cream Pies?
Yes! You can use coconut sugar instead of granulated sugar or gluten-free flour to make them gluten-free.
What can I serve with Homemade Oatmeal Cream Pies?
They pair wonderfully with milk, coffee, or tea and are a great addition to dessert boards.
Homemade Oatmeal Cream Pies
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups quick or old-fashioned oatmeal
For the Cream Filling:
- ¾ cup unsalted butter, whipped
- 2.5 cups confectioners' sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp milk or half-and-half
Instructions
Cookie Creation:
- Mix the Dough: In a large mixing bowl, whip the butter with both sugars until fluffy. Blend in the eggs and vanilla until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Make the Cookie Dough: Gradually fold the dry ingredients into the wet mixture until well combined. Stir in the oatmeal to incorporate fully.
- Prep for Baking: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Bake to Perfection:
- Scoop and Bake: Drop large spoonfuls of the dough onto the prepared baking sheets, spacing them out to allow for spreading.
- Baking Time: Bake the cookies for 10-12 minutes or until they are golden around the edges but still soft in the middle.
- Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Filling Fantasy:
- Whip the Butter: In a clean bowl, beat the whipped butter until it’s light and airy.
- Add Sweetness: Gradually add the sifted confectioners' sugar to the butter, beating continuously. Mix in the vanilla and milk until the filling is smooth and fluffy.
Assembly of Delight:
- Sandwich the Cookies: Pair similar-sized cookies together. Spread a generous amount of cream filling on the flat side of one cookie and top with another, pressing gently to distribute the filling evenly.
Notes
For extra chewy cookies, slightly underbake them and let them cool completely before assembling. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
