Irresistible Oatmeal Cream Pie Recipe – A Nostalgic, Soft & Chewy Treat to Delight Your Tastebuds!
Table of Contents
Summary:
Are you ready to take a journey back in time with a nostalgic treat that will remind you of cozy afternoons and childhood favorites? This irresistible oatmeal cream pie recipe is the perfect combination of warm, soft oatmeal cookies and sweet, creamy filling, delivering an unforgettable bite every time. Whether you’re baking for a special occasion or simply want to indulge in a sweet snack, these homemade oatmeal cream pie will satisfy your cravings and leave you wanting more. Packed with love and bursting with flavor, this recipe is a must-try for anyone who loves a comforting dessert that can be enjoyed year-round!
Jump to Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12-14 oatmeal cream pies
Calories per Serving: 250-300 calories (approximately)
Courses: Dessert
Cuisines: American, Classic Comfort Food
Equipment:
- Baking sheets (2)
- Parchment paper or silicone baking mat
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Ice cream scoop or spoon for uniform cookie size
- Cooling rack
- Spatula
Ingredients:
For the Oatmeal Cookies:
- 1 1/2 cups old-fashioned rolled oats (not quick oats)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (whole milk or buttermilk for extra richness)
- 1/2 cup raisins or chocolate chips (optional, but recommended for extra flavor)
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions:
Step 1: Prepare the Oatmeal Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This will ensure the cookies don’t stick and bake evenly.
In a medium mixing bowl, combine the rolled oats, flour, baking soda, ground cinnamon, and salt. Stir until well incorporated and set aside.
In a large mixing bowl, use an electric hand mixer or a stand mixer to cream the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. Next, add the egg and vanilla extract, and continue to beat until the mixture is fully incorporated. Gradually add the milk, and beat until smooth.
Once the wet ingredients are combined, slowly add the dry ingredients into the wet mixture. Stir until just combined, making sure not to overmix. If desired, fold in raisins or chocolate chips at this point.
Step 2: Shape and Bake the Cookies
Using an ice cream scoop or spoon, scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each scoop of dough slightly to ensure the cookies bake evenly.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set. Keep an eye on them to avoid overbaking, as they will continue to firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a cooling rack to cool completely before assembling the oatmeal cream pies.
Step 3: Prepare the Cream Filling
While the cookies are cooling, prepare the sweet cream filling. In a mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and continue beating until the mixture becomes fluffy.
Once the mixture is light and smooth, add the heavy cream or milk and beat until the filling reaches a smooth, spreadable consistency.
Step 4: Assemble the Oatmeal Cream Pies
Once the oatmeal cookies have completely cooled, turn half of the cookies upside down. Using a spoon or a piping bag, spread a generous amount of the cream filling onto the flat side of each cookie.
Top each filled cookie with the remaining cookies, pressing gently to create a sandwich. Repeat with the rest of the cookies and cream filling.
Step 5: Serve and Enjoy!
Once assembled, your oatmeal cream pies are ready to be enjoyed! These oatmeal cream pies are best served at room temperature, but they can be stored in an airtight container for up to a week, making them the perfect treat to have on hand for quick snacks or to share with family and friends.
Notes:
- Consistency of Cookies: If you prefer a softer oatmeal cookie, slightly underbake the cookies, leaving them soft in the center. If you like a chewier texture, allow them to bake for a little longer.
- Customization Options: Feel free to add extras such as dried cranberries, chopped nuts, or even shredded coconut to the oatmeal cookie dough for added texture and flavor.
- Filling Variations: If you prefer a tangy twist, consider adding a bit of cream cheese to the filling. Just make sure to adjust the amount of powdered sugar to balance the tanginess.
- Storage: These oatmeal cream pies are perfect for making ahead! Store them in an airtight container for up to 7 days at room temperature, or freeze them for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes before serving.
Conclusion:
There’s nothing quite like a homemade oatmeal cream pie to evoke memories of simpler times while satisfying your sweet tooth. Whether you’re looking to impress friends and family or just want a delicious dessert for yourself, this oatmeal cream pie recipe is a winner every time. Soft, chewy oatmeal cookies paired with a luscious cream filling will make these pies an instant favorite in your baking repertoire.
For more amazing dessert ideas and delicious recipes to try, check out this site for additional inspiration. Keep exploring the world of flavors, and happy baking!
Irresistible Oatmeal Cream Pie Recipe – A Nostalgic, Soft & Chewy Treat to Delight Your Tastebuds!
Equipment
- Baking sheets (2)
- Parchment paper or silicone baking mat
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Ice cream scoop or spoon for uniform cookie size
- Cooling rack
- Spatula
Ingredients
- For the Oatmeal Cookies:
- 1 1/2 cups old-fashioned rolled oats not quick oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk whole milk or buttermilk for extra richness
- 1/2 cup raisins or chocolate chips optional, but recommended for extra flavor
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Step 1: Prepare the Oatmeal Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This will ensure the cookies don’t stick and bake evenly.
- In a medium mixing bowl, combine the rolled oats, flour, baking soda, ground cinnamon, and salt. Stir until well incorporated and set aside.
- In a large mixing bowl, use an electric hand mixer or a stand mixer to cream the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. Next, add the egg and vanilla extract, and continue to beat until the mixture is fully incorporated. Gradually add the milk, and beat until smooth.
- Once the wet ingredients are combined, slowly add the dry ingredients into the wet mixture. Stir until just combined, making sure not to overmix. If desired, fold in raisins or chocolate chips at this point.
- Step 2: Shape and Bake the Cookies
- Using an ice cream scoop or spoon, scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each scoop of dough slightly to ensure the cookies bake evenly.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set. Keep an eye on them to avoid overbaking, as they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a cooling rack to cool completely before assembling the oatmeal cream pies.
- Step 3: Prepare the Cream Filling
- While the cookies are cooling, prepare the sweet cream filling. In a mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and continue beating until the mixture becomes fluffy.
- Once the mixture is light and smooth, add the heavy cream or milk and beat until the filling reaches a smooth, spreadable consistency.
- Step 4: Assemble the Oatmeal Cream Pies
- Once the oatmeal cookies have completely cooled, turn half of the cookies upside down. Using a spoon or a piping bag, spread a generous amount of the cream filling onto the flat side of each cookie.
- Top each filled cookie with the remaining cookies, pressing gently to create a sandwich. Repeat with the rest of the cookies and cream filling.
- Step 5: Serve and Enjoy!
- Once assembled, your oatmeal cream pies are ready to be enjoyed! These pies are best served at room temperature, but they can be stored in an airtight container for up to a week, making them the perfect treat to have on hand for quick snacks or to share with family and friends.
