Description
These classic Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched together with a creamy vanilla filling. The cookies are flavored with warm cinnamon and nutmeg, providing a nostalgic, comforting treat perfect for any occasion. This recipe yields 12 delicious sandwiches and involves baking the cookies and preparing a smooth, buttery cream filling.
Ingredients
Scale
Cookies
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Packed Brown Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Salt
- 3 cups Old-Fashioned Oats
Cream Filling
- 1 cup Powdered Sugar
- 0.5 cup Unsalted Butter, softened
- 1 teaspoon Vanilla Extract
- 1 tablespoon Milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth cookie base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully blend. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Oats: Using a spatula, gently fold the old-fashioned oats into the dough to maintain their texture.
- Shape and Bake Cookies: Drop rounded balls of dough onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 10-12 minutes or until cookie edges are lightly golden.
- Cool Cookies: Let the baked cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
- Prepare Cream Filling: Beat together softened butter and powdered sugar until smooth. Add vanilla extract and milk, mixing until the filling is creamy and spreadable.
- Assemble Pies: Spread the cream filling on the flat side of half the cooled cookies. Sandwich with the remaining cookies to form oatmeal cream pies.
- Rest Before Serving: Allow the assembled pies to sit for at least 30 minutes, letting the filling set and flavors meld before enjoying.
Notes
- Make sure the butter is properly softened to achieve the right texture in both the cookies and the filling.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For more chewiness, use old-fashioned oats rather than quick oats.
- You can store the assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days.
- To make ahead, cookies and filling can be prepared separately and assembled just before serving.
