Homemade Oatmeal Cream Pies (Printable View)
Chewy oatmeal cookies with creamy vanilla filling, a classic treat that's nostalgic and delicious.
# What You'll Need:
→ For the Oatmeal Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups old-fashioned rolled oats
→ For the Cream Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
03 - Add eggs and vanilla extract. Beat until well combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in rolled oats with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.
12 - Serve immediately or store in an airtight container.
# Expert Advice:
01 -
- The filling-to-cookie ratio is absolutely perfect, none of that sad skimpy cream situation
- They taste exactly like the ones from the lunchbox but better, like actually better
02 -
- Underbaking by just a minute makes all the difference between soft cookies and hard disks you can't bite through
- Letting the cookies cool completely before filling is crucial, otherwise the cream turns into a melty mess everywhere
03 -
- Use a cookie scoop for uniform size, which means even baking and pretty matched pairs
- Chill the dough for 30 minutes if it feels too sticky, warm dough spreads too thin and makes thin crispy cookies