Description
These Oatmeal Cream Pies capture the nostalgic essence of the beloved classic treat with their soft, chewy oatmeal cookies and fluffy cream filling. Perfect for any occasion, they will transport you back to simpler times with every bite.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup quick-cooking oats
- 1 1/2 cups all-purpose flour (unbleached)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened, at room temperature)
- 1/2 cup vegetable shortening (at room temperature)
- 1 large egg (at room temperature)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- a pinch of ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 tablespoon unsulphured dark molasses (optional)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar (sifted)
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 1 teaspoon pure vanilla extract (for filling)
- 1–2 tablespoons milk or non-dairy beverage (like almond or oat milk)
- 1–2 tablespoons marshmallow fluff (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter and vegetable shortening until light and fluffy, about 2-3 minutes. Then, add the light brown sugar and granulated sugar, beating on medium speed until pale and fluffy.
- Beat in the large egg until just combined, then stir in the pure vanilla extract and the optional molasses.
- In a separate medium bowl, whisk together the all-purpose flour, quick-cooking oats, old-fashioned rolled oats, baking soda, ground cinnamon, optional ground nutmeg, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, ideally 1 hour.
- Once chilled, use a small cookie scoop to portion out the dough onto your prepared baking sheets, leaving about 2 inches between each mound. Gently flatten each dough ball slightly.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are still slightly soft and puffy.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a clean large mixing bowl, combine the softened unsalted butter and vegetable shortening for the filling. Beat until incredibly light and fluffy, about 3-4 minutes.
- Gradually add the sifted powdered sugar, about half a cup at a time, beating well after each addition.
- Beat in the pure vanilla extract. If using, add the marshmallow fluff and beat until smooth. Add the milk or non-dairy beverage until the filling reaches your desired consistency.
- Once the cookies are completely cool, match cookies of similar size and shape to create pairs.
- Take one cookie, flat side up, and spread about 1-2 tablespoons of cream filling over it. Leave a small border.
- Gently place another cookie on top, flat side down, and press lightly until the filling spreads almost to the edges.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Chilling the cookie dough is essential for achieving the perfect chewy texture. Use a cookie scoop for uniform cookie sizes, and be careful not to overbake to maintain that classic soft chew.