These soft and chewy oatmeal cookies sandwiched with creamy vanilla filling are the ultimate nostalgic treat—better than store-bought! Perfect for sharing or enjoying with a cup of milk.
Ingredients
For the Cookies
- 1/2 cup unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- 1 tablespoon molasses
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Vanilla Creme Filling
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup shortening
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- Pinch of salt
- 2 teaspoons vanilla extract
Instructions
Step 1: Prepare the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Shape Cookies: Use a 1-tablespoon cookie scoop (about 0.5 ounces) to portion out the dough. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10 minutes, or until the edges are set and lightly golden while the centers are puffed but slightly underbaked.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Vanilla Creme Filling
- Cream Ingredients Together: In a stand mixer fitted with the whisk attachment, combine the butter, shortening, powdered sugar, cream, salt, and vanilla extract.
- Whip Until Fluffy: Start mixing on low speed, then gradually increase to high. Beat until the filling is light, fluffy, and spreadable. Add more cream if needed to reach your desired consistency.
Step 3: Assemble the Oatmeal Cream Pies
- Pipe the Filling: Transfer the vanilla creme filling into a piping bag fitted with a round tip (or use a plastic bag with a corner snipped off).
- Sandwich the Cookies: Pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, and press gently to create a sandwich. Repeat with the remaining cookies.
Storage Tips
- Room Temperature: Store the assembled oatmeal cream pies in an airtight container or zip-top bag at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to 1 week and allow them to come to room temperature before serving.
Pro Tips
- Undercook the Cookies: Slightly underbaking the cookies ensures they stay soft and chewy, just like the classic treat.
- Mix Filling Gradually: To avoid powdered sugar messes, mix the filling on low speed before increasing the speed.
- Flavor Boost: For a hint of spice, add a pinch of cinnamon or nutmeg to the cookie dough.
These homemade oatmeal cream pies are a nostalgic delight, perfect for any occasion. Enjoy!