Go Back
–+ servings
undefined

Deliciously Chewy Homemade Oatmeal Creme Pies You'll Love

Indulge in these nostalgic homemade oatmeal creme pies, a delightful twist on classic treats with wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 30 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Can use salted butter but reduce added salt.
  • 1 cup Light Brown Sugar Dark brown sugar can enhance flavor.
  • 1/4 cup Molasses Can substitute with honey or maple syrup.
  • 1 large Egg Can use a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different flavor.
  • 1 1/2 cups All-Purpose Flour Can use a gluten-free flour blend.
  • 1 cup Old Fashioned Oats May use quick oats but alters texture.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Balances sweetness.
For the Vanilla Cream Filling
  • 1/2 cup Unsalted Butter Similar role as above.
  • 2 cups Powdered Sugar Granulated sugar can be blended to make powdered sugar.
  • 2 tablespoons Heavy Cream Can use half-and-half or milk for a lighter option.
  • 1 teaspoon Vanilla Extract Substitutions mentioned for cookies apply.
  • Pinch Salt Enhances sweetness.

Equipment

  • Stand mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper.
  2. Combine 1 cup of unsalted butter, 1 cup of light brown sugar, and 1/4 cup of molasses in a stand mixer. Beat for about 2 minutes until smooth. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until well blended.
  3. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of oats, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually mix into the wet ingredients until combined.
  4. Scoop the dough onto prepared baking sheets, spacing about 2 inches apart. Aim for uniform size.
  5. Bake for 9 to 11 minutes until puffy and lightly set around the edges. Cool on the sheets for about 5 minutes then transfer to a wire rack.
  6. Prepare the filling by combining 1/2 cup of unsalted butter, 2 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Beat until smooth.
  7. Once cookies are cooled, flip half upside down, pipe or spread filling on the bottom, and top with remaining cookies to assemble.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Store in an airtight container for up to 7 days. Refrigerate for up to 10 days or freeze for 3 months.

Tried this recipe?

Let us know how it was!