Homemade Oatmeal Cream Pies
Just like the classic lunchtime treat but better–made with fresh ingredients, these homemade oatmeal cream pies will take you back to your childhood days.
With these warmer days, it’s been harder for me to stay inside and bake. Last week was filled with all things “yard.” I went shopping for new plants (because that’s always the first step, right? 😉 ), we cleared out some of our flower beds, got three scoops of mulch delivered, and even started ripping out some thorn bushes that went into the wooded part that surrounds our property. As a result of that, we stumbled upon a lot of poison ivy and poison oak. And man, oh man! I hadn’t had poison ivy so bad since I was a kid. All over my arms, it made working outside a bit more challenging. So I’m going to leave the rest of the clearing away to my husband, who isn’t affected by that stuff. Needless to say, I stayed inside earlier this week and got some things done–including these here oatmeal cream pies.
Growing up, we didn’t get a lot of packaged baked goods (with the exception of Tastykakes!). My mom made our desserts and that included little treats that went into our lunch bags. But I do remember going off to college, where things like Little Debbie went hand-in-hand with late night studying. I had my fair share of oatmeal cookie pies in those days. Well these “pies” are an ode to those good ol’ days, but they’re made with fresh ingredients–things you’ll find in your fridge and pantry.
Creamy butter filling sandwiched between two chewy cookies–these pies are easy to make and are an indulgent treat that everyone’s sure to love. If you’re craving something sweet, whip up a batch. They’re a fun recipe to do with kids too. Scooping out the dough and piping that filling–those are two “chores” my boys love to do (scraping the bowl clean is another one. 🙂 )
The cookie part has a wonderful brown sugar flavor, due to using Golden Barrel dark brown sugar as well as a touch of molasses. These are a sweet cookie so feel free to cut back on the sugar if you want.
Make up a batch (or two) for lunches or after-school snacks and your kids will be asking, “Little Debbie who?”
- 3/4 cup (1.5 sticks) softened butter
- 3 cups Golden Barrel confectioners' sugar
- 3 Tbsp heavy cream or half and half
- 1 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer (or hand mixer), cream the butter and sugars together for 2 minutes until light and creamy, scraping down bowl as needed. Beat in egg, vanilla, and molasses.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and oats.
- Slowly add dry ingredients to wet ingredients and mix until combined. Using a cookie scoop, scoop out dough onto cookie sheet, making sure there's plenty of room in between (I put 8 cookies on 1 sheet).
- Bake for 10-12 minutes until edges are slightly browned. Cool on sheet for 5 minutes before transferring to wire rack to cool completely.
- Beat butter on high until creamy, about 2 minutes. On medium speed, add confectioners' sugar and beat for 2 more minutes. Pour in heavy cream and vanilla extract and beat on high for 2-3 minutes until light and fluffy. Put filling in piping bag (or scoop out with spoon) onto the flat side of a cookie. Place another cookie on top, twisting slightly to adhere.
- Store in airtight container at room temperature for 2 days, then in the fridge after that.
Recipe adapted from sally's baking addiction.
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These look perfect. Can’t wait to make them!