Description
These homemade oatmeal cream pies are soft, chewy, and packed with warm cinnamon and brown sugar flavor. Sandwiched with a smooth vanilla filling that’s perfectly sweetened and subtly tangy, this easy treat is a beginner-friendly twist on a nostalgic classic.
Ingredients
Scale
Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 cups quick oats
Cream Filling
- ¾ cup unsalted butter, softened
- 2 ounces full-fat brick-style cream cheese
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon cream (if needed)
Instructions
- Preheat the oven: Set the oven to 350°F (180°C) and prepare your baking sheets with parchment paper or silicone mats.
- Mix the wet ingredients: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add in molasses, vanilla extract, and eggs, then continue mixing until creamy and fully combined.
- Add the dry ingredients: Turn off the mixer and add flour, cinnamon, baking soda, and salt. Stir a few times with a spatula to prevent flour from puffing out, then mix on low speed until the dough is just blended. Fold in the quick oats by hand.
- Shape and bake the cookies: Scoop the dough into 1 to 1.5 tablespoon-sized balls and place them about 2 inches apart on the baking sheets. Bake for 9 to 11 minutes or until the tops look set but the centers are still soft. Allow to cool on the sheet for 10 minutes, then move to a wire rack.
- Make the cream filling: Beat the butter in a large bowl until fluffy. Add chopped cream cheese and continue beating until smooth. Add vanilla, salt, and 1½ cups of powdered sugar. Mix on low, then gradually increase the speed. Continue adding powdered sugar until your desired consistency is reached. If the frosting is too thick, add cream to loosen it.
- Assemble the cookies: Once cookies are fully cooled, spread 1 to 1.5 tablespoons of filling onto the flat side of one cookie and top with another cookie, flat side down, to form a sandwich.
Notes
- Use a cookie scoop for even sizes. Make sure cookies are completely cooled before assembling to avoid melting the filling. To reduce sweetness further, use a little extra cream cheese or a dash of lemon juice in the filling. Freeze unfrosted cookies for up to two months in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 509
- Sugar: 49g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 81mg