Homemade Oatmeal Cream Pies

The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.

Homemade Oatmeal Cream Pies

I have a lifelong love affair with oatmeal cookies. They often filled our cookie jar when I was a girl, and I’ve continued that same tradition with my boys. Whether they’re loaded with chocolate chips and pecans, chocolate covered raisins or good ole classic oatmeal raisin cookies, I’m an equal opportunity oatmeal cookie fan. Still. Oatmeal Cream Pies, with their chewy texture and sweet cream filling, found their way into my lunch box occasionally, and I instantly fell in love. I prefer this homemade version to those packaged cream pies these days.

Tips for Making Homemade Oatmeal Cream Pies

• This recipe uses quick cooking oats. Not old fashioned, or instant. Quick cooking oats.
• When choosing molasses, go with a milder flavored molasses. The concentrated flavor of blackstrap molasses is a bit too intense for these treats. You can read more about how molasses is made in this article on Serious Eats.
• The purpose of using a small amount of vegetable shortening in the oatmeal cookie dough is, for the pleasing texture it lends to them. Butter is still the dominate flavor, the shortening is for texture and stability of the dough.
• These cookies spread while baking so make sure you give them ample room when placing them on the pan.
• If any cookies look misshapen after baking, use the edge of a knife or offset spatula to gently reshape while still warm on the pan.
• If you’re adverse to using shortening for the filling, you can replace it with an equal amount of cream cheese. That said, I prefer the filling as included in my recipe.
• These cream pies should be stored refrigerated. It’s perfectly fine to bring them to room temperature when serving.

 

Storage Tips

These cookies can be stored at room temperature for 1 day but, I highly recommend storing them chilled in an airtight container. If stacking, place wax paper between each. They will keep for 3-4 days when stored properly.

 

 

 

 

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Helpful Kitchen Items: 

• Stainless Cookie Spatula
• Stand Mixer
• Cookie Jar
• Baking Pan

Homemade Oatmeal Cream Pies

• 1 cup butter (softened)
• 1/2 cup solid vegetable shortening
• 1 1/2 cups packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp dark mild molasses
• 2 tsp pure vanilla extract
• 3 cups quick cooking oats (not instant)
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/8 tsp ground clove or allspice
• Filling:
• 1/2 cup butter (softened)
• 1/2 cup solid vegetable shortening
• 2 cups powdered sugar
• 2 Tbsp cream or half and half
• 1 tsp pure vanilla extract
• 1 7 oz jar marshmallow fluff

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.

2. Using an electric mixer, cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.

3. To the creamed mixture add eggs, molasses and vanilla. Beat until creamy for 1-2 minutes, stopping to scrape the sides of the bowl periodically.

4. Meanwhile, in a separate bowl, sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk. Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.

5. Using a medium ice cream scoop or Tbsp, divide the dough equally into mounds. (approximately 2 Tbsp of dough each) Leave at least 3 inches between to allow for spreading.

6. Bake in batches for 10-12 minutes, or just until the edges are lightly golden. Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.

7. To make the filling: Using an electric mixer, cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.

8. Divide filling evenly among 18 cookies. Top each with a matching size cookie.

9. Store chilled in an airtight container with wax paper between layers.

 

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