These soft-baked oatmeal cream pies are a selfmade tackle the traditional Little Debbie model lunchbox deal with all of us cherished rising up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, candy cream filling. One chew and also you’ll surprise why you ever settled for store-bought. And the most effective half: You don’t even want to relax the cookie dough.
I initially printed this recipe in 2013 and have since added new photographs and extra success ideas.
Should you’ve ever discovered pleasure unwrapping and chowing down on store-bought oatmeal creme pies, you’re in luck. Little Debbie’s cookie sandwiches had been a favourite rising up, and I’ve carried that packaged candy deal with nostalgia over to my kitchen. (I also have a large oatmeal creme pie cookie recipe!) These are my selfmade model, and I’m delighted to say they’re even higher than the unique.
One reader, Adrienne, commented: “I’ve made these cookies twice now. They’re surely the BEST cookies my husband and I’ve ever had… not simply greatest I’ve made, however greatest we have now ever eaten… Completely fantastic! ★★★★★”
And one other reader, Kate, commented: “What a incredible recipe!!! The oatmeal cookies on their very own are simply the tastiest and greatest oatmeal cookies I’ve EVER MADE! I made my creme pies barely smaller than the recipe known as for thus I had about 30 pies whole. Extremely suggest! ★★★★★”
How Do These Examine to Retailer-Purchased Oatmeal Cream Pies?
These cookies are extremely smooth and on the thinner facet, made with butter, darkish brown sugar, and simply the proper contact of molasses, cinnamon, and cloves for a comfy, melt-in-your-mouth chew. The filling is nice, clean, and creamy with none shortening or synthetic substances.
They’re not an actual copycat, although. My selfmade model is softer and oat-ier than the unique. And I do know that packaged oatmeal creme pies use raisin paste (amongst different extra substances) within the cookie dough; these don’t.
What Makes These So Particular?
- Actual oats for that traditional chewy texture
- No shortcuts within the filling—simply actual butter and vanilla
- BIG, satisfying cookies—2 tablespoons of dough per cookie (and also you’re consuming 2!)
- No chilling required… aka speedy gratification 🙂
Should you’re feeling adventurous, I even have a pumpkin model for the autumn season. These pumpkin oatmeal cream pies had been a Sally’s Baking Problem and readers RAVED concerning the taste. I even have these spiced eggnog oatmeal cream pies which are good for the vacation season.
Components You Want & Why
- Butter: These cookies use loads of it each within the cookie dough and within the filling. You want quite a lot of butter within the cookie dough to make sure unfold. The cookies ought to be smooth and flat, and utilizing correct room-temperature butter will assist obtain that. If the butter is just too smooth, they’ll over-spread and turn out to be exhausting and crispy. Learn extra: room-temperature butter in baking.
- Darkish Brown Sugar & Granulated Sugar: I like to recommend reaching for darkish brown sugar, which has a barely larger molasses content material than gentle brown sugar. This implies extra taste. You’ll use some granulated sugar, too, to make sure the cookies unfold.
- Egg: An egg helps bind the substances and gives construction.
- Vanilla, Cinnamon, & Cloves: Deliciously cozy taste.
- Molasses: Only a Tablespoon, for much more taste.
- Flour: Flour offers the cookies construction and helps absorb the moisture within the cookie dough. Be aware that I barely elevated the flour from the unique recipe. I now use 1 and a pair of/3 cups (209g) as an alternative of 1 and 1/2 cups.
- Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
- Salt: Taste enhancer, and to stability the candy.
- Fast Oats: For the best texture, use fast oats. They incorporate easily into the dough, not like entire oats, which may make the cookies overly coarse.
- Confectioners’ Sugar: To sweeten and thicken the filling.
- Heavy Cream: Smooths out the filling.
Let’s handle the butter within the room another time: sure, these cookies use a lot. You want 1 and 1/4 cups (20 Tablespoons) within the cookie dough. That is 2 and 1/2 sticks. You additionally want 3/4 cup (12 Tbsp) within the filling, which is 1 and 1/2 sticks. These aren’t lightened-up or healthified in any manner—and that’s the entire level. They’re a real deal with, one value savoring… each single smooth and sticky chew.
Oats Success Tip
Once more, use fast oats for the most effective texture.
Should you solely have old school entire oats, which is what I normally use in most oatmeal cookie recipes, give them a number of pulses in your meals processor to interrupt them down. That’s the key to serving to these cookies unfold excellent and nonetheless maintain their smooth, chewy heart.
The best way to Make Selfmade Oatmeal Cream Pies
The cookie dough is fairly simple. Cream butter and sugars, add egg, plus the molasses and vanilla. These are your moist substances. Whisk the entire dry substances collectively after which mix them with the moist substances.
An electrical mixer is absolutely useful, as a result of it is a thick and sticky cookie dough:
Portioning the dough to bake can also be very simple. I like to recommend 2 beneficiant Tablespoons of dough per cookie, which is round 45g every. Roll the parts into balls and place on a lined baking sheet.
These cookies unfold a good quantity, so I solely put 6 cookie dough balls on the sheet at a time:
Bake the cookies for less than about 10 minutes at 375°F (191°C). Most cookies bake at 350°F, however for at the moment’s recipe, we wish the exterior to set form faster, which helps hold the facilities smooth. These cookies ought to be further soft-looking within the facilities when they’re performed. Don’t over-bake.
Selfmade Cream Filling
Because the cookies end cooling, you can also make the cream filling. This is rather like making an American-style buttercream frosting. Beat butter till clean, after which add confectioners’ sugar, cream, vanilla, after which add salt to style. It’s clean, fluffy, and thick—good consistency to stuff inside two cookies!
Use round 1.5 Tablespoons of filling per sandwich. Unfold it on the underside of 1 cookie after which sandwich with one other cookie. I normally use a small offset spatula to unfold the filling.
Whether or not they carry again reminiscences or turn out to be a brand new favourite cookie, these oatmeal cream pies are pure, candy consolation in each chew. 😉
P.S. Should you’re within the temper for much more from-scratch variations of store-bought treats, don’t miss my selfmade Oreos, iced oatmeal cookies, and cream-filled chocolate cupcakes.
Description
These soft-baked oatmeal cream pies are a selfmade tackle the traditional lunchbox deal with all of us cherished rising up. Made with buttery, cinnamon-kissed oatmeal cookies and a fluffy, candy cream filling, they’re even higher than the unique. And the most effective half: You don’t even want to relax the cookie dough.
- Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Put aside.
- In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high velocity till gentle and creamy, about 3 minutes. Cease and scrape down the perimeters of the bowl as wanted. Add the egg, vanilla, and molasses and beat on excessive velocity till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl and beat once more as wanted to mix.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.
- With the mixer working on low velocity, slowly add the dry substances to moist substances. The dough can be fairly thick and really sticky, and you’ll have to combine all of it by hand after a number of seconds within the mixer.
- Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if utilizing a scale, make them 45g every), and prepare 3 inches aside on the baking sheets (about 6 cookies per baking sheet). Cookies will unfold a bit within the oven.
- Bake for 10 minutes or till the cookies are very evenly golden across the edges. The facilities will look very, very smooth.
- Take away from the oven and permit the cookies to chill on the baking sheet for 10 minutes earlier than transferring to a cooling rack to chill fully.
- For the filling: In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on excessive velocity till creamy, about 1 minute. Add the confectioners’ sugar and beat on medium velocity for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on excessive velocity for two–3 minutes. Style and add a pinch or two of salt, if wanted. If filling is manner too thick, beat in one other Tablespoon of room-temperature heavy cream.
- Unfold about 1.5 Tablespoons of cream filling on the underside facet of half of the cookies; prime with remaining cookies, proper facet up.
- Cowl and retailer leftover sandwich cookies at room temperature for as much as 2 days, or within the fridge for as much as 5 days.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and retailer it, tightly coated, within the fridge for as much as 3 days. Deliver to room temperature earlier than persevering with with step 5. (Be aware that the cookies gained’t unfold as a lot for the reason that oats have seemingly absorbed quite a lot of moisture.) Baked cookies, cooled however not stuffed/sandwiched, freeze effectively for as much as 3 months. (For greatest style and texture, filling ought to be recent.) Thaw in a single day within the fridge and convey to room temperature earlier than persevering with with step 8. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake from frozen, including a minute or two to the baking time. Learn my ideas and methods on learn how to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Baking Sheets | Silicone Baking Mats or Parchment Paper | Electrical Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Massive Cookie Scoop | Cooling Rack | Small Offset Spatula
- Brown Sugar: I exploit darkish brown sugar for further taste. Should you solely have gentle brown sugar, you should use that with no different adjustments to the dough.
- Oats: Don’t use old school entire oats on this recipe; for the proper texture and to make sure sufficient moisture is soaked up within the cookie dough, use fast oats. Should you solely have entire oats, pulse them about 10 instances in a meals processor earlier than utilizing.
- Make sure to try my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
- Cookies are tailored from myrecipes.com.