Description
This classic Oatmeal Cream Pie recipe features soft, chewy oatmeal cookies sandwiched with a smooth, creamy vanilla filling. Perfectly balanced with cinnamon-spiced oats and a rich, buttery cream, these delightful treats are easy to make and ideal for snacks or dessert.
Ingredients
Scale
Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
Cream Filling
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (more if needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Make the Oatmeal Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined. Finally, stir in the rolled oats evenly throughout the dough.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to accommodate spreading.
- Bake the Cookies: Bake the cookies at 350°F for 10-12 minutes, until edges are golden brown but centers remain soft. Remove from oven and let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Make the Cream Filling: While the cookies cool, beat the softened butter, powdered sugar, vanilla extract, and heavy cream in a medium bowl until smooth and creamy. Add more heavy cream as necessary to achieve a spreadable consistency.
- Assemble the Oatmeal Cream Pies: Turn half of the cooled cookies over. Spread a generous amount of the cream filling on the flat side of each. Top each with the remaining cookies, flat side down, gently pressing to sandwich them together.
- Serve and Enjoy: Serve immediately or store in an airtight container at room temperature for 3-5 days. For longer storage, freeze the assembled pies.
Notes
- Ensure cookies are completely cool before assembling to prevent the cream from melting.
- You can add a pinch of nutmeg or cloves for extra spice if desired.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- If cream filling is too thick, add heavy cream one teaspoon at a time until spreadable.
- Store assembled pies in a single layer to avoid crushing the filling.
