Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies are a delightful treat that takes us back to childhood. Their chewy texture, paired with a fluffy filling, creates a perfect combination that’s hard to resist. Whether you’re looking for a nostalgic snack or a sweet dessert to share at your next gathering, these cream pies are sure to impress. In my experience, there’s something magical about the aroma of baking cookies filling the kitchen — it’s an invitation for family and friends to gather around.
Why you’ll love this dish
This recipe for Homemade Oatmeal Cream Pies is a must-try, and here’s why: It’s not only quick to whip up but also budget-friendly and infinitely satisfying. These treats can be prepared for any occasion — think cozy weeknight desserts or fun-filled family brunches. Plus, they’re kid-approved, making them a go-to for lunchboxes or after-school snacks. What really makes these pies special is the nostalgic flavor that appeals to all ages.
“I never thought oatmeal cookies could taste this good! The creamy filling is to die for and the kids just can’t get enough!"
How this recipe comes together
Creating Homemade Oatmeal Cream Pies is a straightforward process that anyone can master. You’ll start by baking chewy oatmeal cookies until golden brown. Once they cool, you’ll whip up a fluffy marshmallow filling. Finally, you’ll assemble them into delicious sandwiches. With just a few simple steps, you’ll have a perfect batch of cream pies ready to enjoy.
What you’ll need
To make these delectable oatmeal cream pies, gather these ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup marshmallow cream
- 1/2 cup powdered sugar
- 1/4 cup vegetable shortening
Feel free to substitute the unsalted butter with coconut oil for a dairy-free option or swap the marshmallow cream with whipped coconut cream for a vegan twist.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease or line your baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract for that warm, inviting flavor.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing well to combine. Then, stir in the rolled oats until evenly distributed.
- Using a tablespoon, drop cookie dough onto the prepared baking sheets, ensuring they are spaced apart. Bake for 10-12 minutes or until the edges turn a delicious golden brown.
- Allow the cookies to cool on the sheets for a few minutes, then transfer them to wire racks to cool completely.
- While the cookies cool, prepare the filling. In a medium bowl, beat together the marshmallow cream, powdered sugar, and vegetable shortening until nice and smooth.
- Once the cookies have cooled, spread a generous amount of filling on the flat side of one cookie. Top with another cookie to create a sandwich.
- Enjoy your delicious homemade oatmeal cream pies with a glass of milk or your favorite beverage!
Best ways to enjoy it
While these Homemade Oatmeal Cream Pies are delicious on their own, you can elevate the experience with a few creative touches. Serve them on a decorative plate dusted with powdered sugar for a beautiful presentation. Pair them with a scoop of vanilla ice cream for an indulgent dessert or enjoy them with a warm cup of coffee or tea. For festive occasions, add sprinkles or crushed nuts to the filling for a delightful crunch.
How to store & freeze
To keep your Homemade Oatmeal Cream Pies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them. Wrap each pie individually in plastic wrap and place them in a freezer bag. They’ll retain their taste and texture for up to 3 months. Just remember to let them thaw out before enjoying!
Helpful cooking tips
- For an extra chewy texture, avoid overbaking the cookies; they should look slightly undercooked when you take them out.
- If you want to mix in some flavors, try adding chocolate chips or raisins for a twist.
- Use a stand mixer for less effort when creaming the butter and sugars together; it will save you some time and elbow grease!
Creative twists
Feeling adventurous? There are countless ways to put your spin on these cream pies. Consider adding peanut butter to the filling for a nutty flavor or incorporating spices like nutmeg or ginger for a warm twist. You can also experiment with flavored extracts such as almond or lemon for a refreshing variation.
Your questions answered
How long does it take to prepare? The entire process should take about 30-40 minutes, including baking time.
Can I substitute the rolled oats? Yes, you can use quick oats, but keep in mind the texture will be slightly different. Old-fashioned oats provide a chewier bite.
What’s the best way to store leftovers? Store leftover pies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
These Homemade Oatmeal Cream Pies are not just a recipe; they’re an invitation to create thriving, delicious moments with family and friends. Happy baking!
Homemade Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease or line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture.
- Stir in the rolled oats until evenly mixed.
- Drop cookie dough onto baking sheets, spacing them apart. Bake for 10-12 minutes until the edges are golden.
- Allow cookies to cool on the sheets for a few minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat together the marshmallow cream, powdered sugar, and vegetable shortening until smooth.
- Spread the filling on the flat side of one cookie and top with another cookie to create a sandwich.
