Homemade Oatmeal Cream Pies
Have you ever had those Little Debbie Oatmeal Cream pies when you were growing up? Today we're throwing it back to the good ole days of childhood with my beloved recipe for Homemade Oatmeal Cream Pies. Get ready to embark on a delightful baking adventure that's sure to fill your kitchen with irresistible aromas and your taste buds with pure nostalgia.
We'll go through the process of crafting these timeless treats from scratch. Whether you're a seasoned baker looking to relive cherished memories or a beginner eager to try your hand at a classic recipe, you're in the right place.
Get ready to create a batch of these delightful sandwich cookies that will transport you back to the days of childhood lunches and after-school snacks.
Ingredients Overview
My homemade oatmeal cookies are lovingly made with rolled oats, brown sugar, cocoa powder, molasses, and a touch of cinnamon, nutmeg, and ground ginger to create the perfect balance of chewiness and warmth. But what truly sets these cream pies apart is the creamy filling that nestles between the cookies, creating a harmonious marriage of textures and flavors.
- Rolled Oats
- All-Purpose Flour
- Eggs
- Sugar
- Molasses
- Vanilla Extract
- Cocoa Powder
- Salt
- Ground Ginger
- Cinnamon
- Nutmeg
- Baking Powder
- Heavy Whipping Cream
- Vanilla Extract
- Salted Butter
- Powdered Sugar
Hint: Let the cookies cool in the fridge for about ~30 minutes before applying your Filling so the cookie sandwich holds better!
Substitutions
I've never made a Gluten Free alternative, but incase any of you want to try, please let me know how it turns out! Below are some guidelines I generally follow when I have tried to make something gluten free:
- Gluten Free - if you want to make this gluten free, try using gluten free all-purpose flour instead of regular all-purpose flour. While a 1:1 substitution ratio is a good starting point for many recipes, it's essential to consider the specific recipe, the type of gluten-free flour blend you're using, and the need for any additional binders or adjustments. Experimentation and practice will help you achieve the best results in gluten-free baking.
Photo Credit: Huge thank you to Lily Lou Tay community family member Andrea Wozniak for sharing a photo of her Gluten Free Oatmeal Cream Pies with me!
Equipment
I love my KitchenAid Standing Mixer, but if you don't have one, you can always try this recipe by hand or with a handheld electric mixer:
- Hand Mixer: A hand mixer is a convenient and cost-effective alternative to a stand mixer. It comes with various attachments (beaters and dough hooks) and can handle tasks like whipping, creaming, and mixing cookie dough. While it's not as powerful as a stand mixer, it gets the job done for most baking recipes.
- Whisk and Elbow Grease: For recipes that require whisking, such as making meringue or whipped cream, you can use a manual whisk and your own arm strength.
Remember that while these alternatives can get the job done, they may require more time and effort compared to a KitchenAid stand mixer. Additionally, the choice of substitute depends on the specific baking task and the volume of ingredients you're working with.
Storage
We want to make these babies last a long time so if you have leftovers, here are some ways you can store 'em!
- Individually Wrap: If you plan to store them for an extended period or want to prevent sticking, you can individually wrap each oatmeal cream pie in plastic wrap or parchment paper.
- Stacking: If you're stacking them in a container, place a piece of parchment paper or wax paper between the layers to prevent sticking.
- Airtight Container: Store the wrapped or unwrapped oatmeal cream pies in an airtight container. You can use plastic containers with a tight-sealing lid or a metal tin with a good seal. Make sure the container is clean and dry before placing the cookies inside.
- Refrigeration: If you live in a very humid environment or want to extend the shelf life, you can store oatmeal cream pies in the refrigerator.
- Freezing (Long-Term Storage): For longer-term storage, you can freeze oatmeal cream pies. Wrap them individually, place them in an airtight container, and label it with the date. Frozen oatmeal cream pies can be stored for several months.
- Thawing Frozen Pies: When you're ready to enjoy a frozen oatmeal cream pie, remove it from the freezer, and let it thaw at room temperature for about 20-30 minutes. This will help it regain its soft texture.
Oatmeal Cream Pies
6 pies
2h 30 minutes
12 minutes
American
Dessert
Where oats and cream collide to make the perfect sandwich pie!
Ingredients
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- 2 sticks salted butter softened
- 2 large eggs
- 1 cup cane sugar
- 2 tablespoon molasses
- 2 tablespoon vanilla extract
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon baking powder
- 2 cup all-purpose flour
- 1 cup rolled oats
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- 1 pint heavy whipping cream
- 2 tablespoon vanilla extract
- ½ stick salted butter softened
- 2 cup powdered sugar
Directions
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Grab your KitchenAid Stand Mixer and paddle attachment. For this recipe, I used a flat beater attachment. Add your butter, eggs, cane sugar, molasses, and vanilla extract to the mixer bowl. On low speed, mix the ingredients together.
Once contents are well combined, add in dry ingredients: cocoa powder, salt, ground ginger, nutmeg, cinnamon, baking powder, flour, and rolled oats. Mix on low to medium speed until well-combined. This mixture is now your dough.
Transfer the contents to another bowl (with a lid or cover) and refrigerate for at least an hour.
While you cool the dough, wash the mixer bowl and grab your Filling ingredients.
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Add your heavy whipping cream to your mixer bowl. Turn on low-medium speed to stiffen your heavy whipping cream. It usually takes 2-4 minutes until you see it solidify a bit.
Add in your powdered sugar, vanilla, and softened butter. Mix well until combined and stiff. Should only be another 1-3 minutes.
Transfer filling ingredients to a ziplock bag and place in the fridge for at least an hour.
I suggest leaving the filling in the fridge until the cookies have completely cooled so your filling isn't melting on warm cookies
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Preheat oven to 350℉ about 5 minutes before you pull your dough out of the fridge. Grab your baking sheet and line with parchment paper.
Get your dough from the fridge and grab a spoon. You want to scoop a spoonful of dough and then roll it into a ball. Place the ball on your baking sheet with 1-2 inches or so between each ball. You want to make sure they have room to spread. Depending on the size of your baking sheet, you can judge and adjust the number of balls you can fit accordingly.
Place cookies in oven for 8-12 minutes. Place on flat surface and let them cool. OPTIONAL: I suggest putting them in the refrigerator (after they've cooled) for a little bit to help them harden. Maybe ~30 minutes. Don't leave them in too long because we still want chewy oatmeal cookies.
Grab your bag of Filling from the refrigerator and grab a pair of scissors. You want to cut (small) one of the corners of the Ziplock bag to make it your Filling piping bag.
On a flat surface, grab one of your cooled cookies and flip it upside down. In a circular motion, squeeze your Filling bag contents onto the surface of the (upside down) cookie. Then grab another cookie and place right side up on top of the Filling to make it like a cookie sandwich. Repeat the same process for each Cream pie!
