Oh, Homemade Oatmeal Cream Pies! Just the name makes me feel all warm and fuzzy inside, ya know? These aren’t just cookies; they’re like a hug in dessert form. I still remember the first time I had one. I was maybe seven, at a school bake sale, and that soft, chewy oatmeal cookie with the creamy filling? Forget about it! It was pure bliss. Seriously, I think I ate like three of them.
And guess what? You can totally recreate that magic at home! This recipe for Homemade Oatmeal Cream Pies is surprisingly easy, and trust me, the results are *so* worth it. It’s a nostalgic treat that’ll bring back all those good memories, and maybe even create some new ones. Let’s get baking, shall we?
Why You’ll Love These Homemade Oatmeal Cream Pies
Okay, so why *should* you make these Homemade Oatmeal Cream Pies? Well, let me tell ya! It’s not just ’cause they’re crazy delicious (though that’s a big part of it!). They’re also surprisingly simple to whip up, and the flavor and texture? Seriously, out of this world. I promise, you won’t regret it!
Benefits of Baking Homemade Oatmeal Cream Pies
Seriously, there are SO many reasons to bake these babies! First off, the steps are super simple, even if you’re just starting out with baking. Plus, that sweetness? It’s *perfectly* balanced – not too much, not too little. And that texture…oh, that soft and chewy texture! It’s what makes these cookies totally irresistible.
Quick and Easy Dessert
Don’t have a ton of time? No worries! These Homemade Oatmeal Cream Pies are surprisingly quick to make. You can even prep the dough ahead of time and bake them later. How cool is that?
Irresistible Flavor Combination
That classic combo of hearty oatmeal and sweet, creamy filling? It’s a match made in heaven! The oatmeal adds this subtle nutty flavor that just goes *so* well with the vanilla in the cream. Yum!
Soft and Chewy Texture
Here’s the secret to that perfect texture: don’t overbake them! You want them to be nice and soft in the middle. The oats also help keep them chewy, even days later (if they last that long, ha!).
Ingredients for Your Homemade Oatmeal Cream Pies
Alright, let’s talk ingredients! You’ll need the usual suspects for cookies, but a few things are *key* here. Make sure you’ve got 1 cup (that’s 226 grams) of softened butter – seriously, softened, not melted! And when it comes to the brown sugar, pack it in that measuring cup! Large eggs are the way to go, too. Oh, and don’t forget the cream cheese for the filling – the brick style, full-fat kind. Trust me on this!
How to Make Homemade Oatmeal Cream Pies: Step-by-Step Instructions
Okay, folks, let’s get down to business! Here’s how we’re gonna make these amazing Homemade Oatmeal Cream Pies. Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be enjoying warm, gooey cookies in no time!
First things first, preheat that oven to 350F (180C). And while it’s heating up, line your cookie sheets with parchment paper or those silicone baking mats. Makes cleanup a breeze, trust me!
Now, in a big bowl, cream together that softened butter, brown sugar, and granulated sugar until it’s all light and fluffy. I use an electric mixer for this, but you can totally do it by hand if you’re feeling ambitious! Just make sure that butter is *really* soft, or you’ll be there all day.
Next, mix in the molasses, vanilla extract, and eggs until everything’s nice and creamy. Then, turn off the mixer (so you don’t end up with flour everywhere!), and add in the flour, cinnamon, baking soda, and salt. Give it a few stirs by hand first, then turn the mixer on low and beat until it’s all just combined.
Now, for the oats! Stir those in until they’re evenly distributed. This is where things get a little tougher to mix, but hang in there!
Okay, time to form the cookies! I use a cookie scoop to make sure they’re all the same size – about 1 to 1.5 tablespoons. Place them about 2 inches apart on those lined cookie sheets. Don’t overcrowd ’em!
Bake one sheet at a time in the middle of the oven for about 9-11 minutes, or until the tops look set. Careful not to overbake, or they’ll be hard! Let them cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This is important, or they’ll fall apart!
While the cookies are cooling, let’s make the frosting! In a large bowl, beat the softened butter until it’s fluffy. Then, chop that cream cheese into a few pieces and beat it in with the butter. Add in about 1 1/2 cups of powdered sugar, vanilla, and salt. Start the mixer on low, then gradually increase to medium until it’s all combined. Beat in the rest of the powdered sugar, about 1/2 cup at a time, until you get the sweetness you want. If it’s too thick, add a tablespoon of cream. Easy peasy!
Finally, the fun part! Take one cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting. Then, sandwich another cookie on top, bottom-side down. And there you have it – a Homemade Oatmeal Cream Pie! Repeat until you’ve used all the cookies and frosting. Then, enjoy!
Tips for Perfect Homemade Oatmeal Cream Pies
Want to take your Homemade Oatmeal Cream Pies from good to *amazing*? Of course you do! Here are a few of my top tips for getting the best possible results. We’re talkin’ perfect cookies and dreamy frosting, folks!
Achieving the Ideal Cookie Texture for Homemade Oatmeal Cream Pies
Okay, so here’s the deal: you want these cookies soft and chewy, not hard and crispy. The key? Don’t overbake them! Keep a close eye on them in the oven. Pull them out when the edges are set, but the centers still look a little soft. They’ll firm up as they cool. And remember, 350F is your friend!
Getting the Frosting Just Right for Homemade Oatmeal Cream Pies
Frosting can be tricky, but don’t worry, I’ve got you! Start with softened butter and cream cheese, and beat them until they’re super fluffy. Add the powdered sugar gradually, and taste as you go. You can always add more, but you can’t take it away! If it’s too thick, a tablespoon of cream will do the trick. You’re aiming for creamy, smooth, and not-too-sweet!
Variations on Your Homemade Oatmeal Cream Pies
Okay, so you’ve mastered the classic Homemade Oatmeal Cream Pies. Now what? Time to get a little crazy! The beauty of this recipe is that it’s super easy to customize. Let’s explore some fun variations, shall we?
Spice It Up: Adding Different Flavors to Your Homemade Oatmeal Cream Pies
Want to add a little warmth? Try a pinch of nutmeg or cardamom to the cookie dough. Or, for a little zing, a dash of ground ginger is amazing! Seriously, spices can totally transform these Homemade Oatmeal Cream Pies!
Nutty Homemade Oatmeal Cream Pies: Adding Nuts to the Cookies
Chopped walnuts, pecans, or almonds? Yes, please! Adding nuts to the cookie dough gives these Homemade Oatmeal Cream Pies a fantastic crunch and nutty flavor. Just roughly chop ’em and stir ’em in! So good!
Storing Your Delicious Homemade Oatmeal Cream Pies
Alright, so you’ve made a batch of these amazing Homemade Oatmeal Cream Pies…and somehow you have leftovers (wow!). Here’s the deal: store them in an airtight container. They’re good at room temp for a couple of days, or pop ’em in the fridge for longer. Honestly, though, they never last that long at my house!
Homemade Oatmeal Cream Pies: FAQs
Got questions about these Homemade Oatmeal Cream Pies? I bet you do! Don’t worry, I’ve got answers! Here are some of the most common questions I get asked, so hopefully, this helps you out!
Can I freeze the cookies? Absolutely! You can freeze the baked cookies (before you add the frosting) for up to a month. Just wrap them tightly in plastic wrap and then pop them in a freezer bag. When you’re ready to eat ’em, let them thaw at room temperature, and then frost ’em up! Easy peasy!
Can I use a different type of sugar? Well, you *could*, but I really recommend sticking with brown sugar and granulated sugar for the best flavor and texture. The brown sugar adds that awesome molasses-y flavor that’s just perfect in these Homemade Oatmeal Cream Pies. If you *really* need to, you could try using coconut sugar, but the results might be a little different.
Can I make these gluten-free? Ah, gluten-free baking! It’s a whole thing, isn’t it? I haven’t personally tried making these gluten-free, but you could experiment with a gluten-free all-purpose flour blend. Just keep in mind that the texture might be a little different. You might also need to add a little xanthan gum to help bind everything together. Let me know if you try it!
Nutritional Information for Homemade Oatmeal Cream Pies
Okay, so let’s talk about what’s *inside* these delicious Homemade Oatmeal Cream Pies. Now, I gotta be upfront: this is just an estimate, okay? It really depends on the exact ingredients you use and the brands you choose. So, don’t take this as gospel!
But, roughly speaking, one of these Homemade Oatmeal Cream Pies clocks in at around 250 calories. There’s about 20 grams of sugar (eep!), 12 grams of fat, and 3 grams of protein. Hey, it’s a treat! Enjoy it in moderation, right?
Enjoyed These Homemade Oatmeal Cream Pies? Rate and Share!
Hey, if you loved these Homemade Oatmeal Cream Pies as much as I do, let me know! Leave a comment, rate the recipe, and share it with your friends on social media. Happy baking!
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Homemade Oatmeal Cream Pies: 7 Blissful Steps
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour
- Yield: 16-17 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious Homemade Oatmeal Cream Pies with this easy recipe. Enjoy soft oatmeal cookies filled with a sweet cream cheese frosting.
Ingredients
- 1 cup unsalted butter (226 grams), softened
- 1 cup brown sugar (200 grams), packed
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
- 3/4 cup unsalted butter (168 grams), softened
- 2 ounces cream cheese (57 grams), full-fat, brick style
- 3–4 cups powdered sugar (330–440 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream, if needed
Instructions
- Preheat the oven to 350F (180C or 170C fan forced). Line cookie sheets with silicone baking mats or baking paper.
- In a large bowl beat together the butter, brown sugar and granulated sugar until fluffy.
- Mix in the molasses, vanilla extract and eggs until creamy.
- Turn off the mixer and add in the flour, cinnamon, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat until incorporated.
- Stir in the oats.
- Form the cookies into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.
- Bake 1 sheet of cookies at a time in the middle of the preheated oven for about 9-11 minutes, or until the tops look set.
- Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.
- In a large bowl, beat the butter until fluffy.
- Chop the cream cheeses into 3-4 pieces, then beat into the butter.
- Add in 1 1/2 cups powdered sugar, vanilla and salt. Start with the mixer on a low speed, then gradually increase to a medium speed until the ingredients are incorporated.
- Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed, beat in 1 tablespoon of cream.
- Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.
- Sandwich a second cookie on top with the bottom facing down.
Notes
- Store assembled cookies in an airtight container.
- Cookies can be stored at room temperature or in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
