These soft-baked oatmeal cream pies are a do-it-yourself tackle the basic Little Debbie model lunchbox deal with all of us beloved rising up. Made with buttery, molasses and cinnamon-kissed oatmeal cookies and a fluffy, thick cream filling, they’re even higher than the unique. One chew and also you’ll marvel why you ever settled for store-bought. And one of the best half: You don’t even want to relax the cookie dough.
I initially printed this recipe in 2013 and have since added new images and extra success suggestions.
In case 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 do-it-yourself model and I’m delighted to say they’re even higher.
One reader, Adrienne, commented: “I’ve made these cookies twice now. They’re undoubtedly 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 referred to as for therefore I had about 30 pies whole. Extremely suggest! ★★★★★”
How Do These Examine to Retailer-Purchased Oatmeal Cream Pies?
These cookies are extremely mushy and on the thinner facet, made with butter, darkish brown sugar, and simply the fitting contact of molasses, cinnamon, and cloves for a comfy, melt-in-your-mouth chew. The filling is good, easy, and creamy with none shortening or synthetic components.
They’re not a precise copycat, although. My do-it-yourself model is softer and oat-ier than the unique. And I do know that packaged oatmeal creme pies use raisin paste (amongst different extra components) within the cookie dough; these don’t.
What Makes These So Particular?
- Actual oats for that basic 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 two
- No chilling required… A.Okay.A. quick gratification 🙂
In case 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 in regards to the taste. I even have these spiced eggnog oatmeal cream pies which might be excellent for the vacation season.
Elements You Want & Why
- Butter: These cookies use loads of it each within the cookie dough and within the filling. You want a variety of butter within the cookie dough to make sure unfold. The cookies must be mushy and flat, and utilizing correct room temperature butter will assist obtain that. If the butter is just too mushy, they’ll over-spread and grow 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 components and offers construction.
- Vanilla, Cinnamon, & Cloves: Deliciously cozy taste.
- Molasses: Only a Tablespoon for much more taste.
- Flour: Flour provides the cookies construction and helps absorb the moisture within the cookie dough. Word that I barely elevated the flour from the unique recipe. I now use 1 and a couple of/3 cups (209g) as a substitute of 1 and 1/2 cups.
- Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
- Salt: Taste.
- Fast Oats: For the best texture, use fast oats. They incorporate easily into the dough, not like complete oats, which might 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 yet another time: sure, these cookies use loads. 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 approach—and that’s the entire level. They’re a real deal with, one price savoring each single sticky chew.
Oats Success Tip
Once more, use fast oats for one of the best texture.
In case you solely have old style complete 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 mushy, chewy middle.
Find out how to Make Home made Oatmeal Cream Pies
The cookie dough is fairly easy. Cream butter and sugars, add egg, plus the molasses and vanilla. These are your moist components. Whisk all the dry components collectively after which mix them with the moist components.
An electrical mixer is admittedly useful, as a result of it is a thick and sticky cookie dough:
Portioning the dough to bake can be very straightforward. I like to recommend 2 beneficiant Tablespoons of dough per cookie, which is round 45g every. Roll every into balls and place on a lined baking sheet.
These cookies unfold an honest quantity, so I solely put 6 cookie dough balls on the sheet at a time:
Bake the cookies for under round 10 minutes at 375°F (191°C). Most cookies bake at 350°F, however for in the present day’s recipe, we wish the exterior to set form faster, which helps hold the facilities mushy. These cookies must be further soft-looking within the facilities when they’re carried out. Don’t over-bake.
Home made 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 easy, after which add confectioners’ sugar, cream, vanilla, after which add salt to style. It’s easy, fluffy, and thick—excellent 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 recollections or grow to be a brand new favourite cookie, these oatmeal cream pies are pure, candy consolation in each chew. 😉
P.S. In case you’re within the temper for much more from-scratch variations of store-bought treats, don’t miss my do-it-yourself Oreos, iced oatmeal cookies, and cream-filled chocolate cupcakes.
Description
These soft-baked oatmeal cream pies are a do-it-yourself tackle the basic lunchbox deal with all of us beloved rising up. Made with buttery, molasses and cinnamon-kissed oatmeal cookies and a fluffy, thick cream filling, they’re even higher than the unique. And one of the best 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 pace till gentle and creamy, about 3 minutes. Cease and scrape down the edges of the bowl as wanted. Add the egg, vanilla, and molasses and beat on excessive pace till mixed, about 1 minute. Scrape down the edges 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, slowly add the dry components to moist components. 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 organize 3 inches aside on the baking sheets (about 6 cookies per baking sheet). Cookies will unfold a chew within the oven.
- Bake for 10 minutes or till cookies are very evenly golden across the edges. The facilities will look very, very mushy.
- 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 pace till creamy, about 1 minute. Add the confectioners’ sugar and beat on medium pace for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on excessive for two–3 minutes. Style and add a pinch or two of salt, as wanted. If filling is approach too thick, beat in one other Tablespoon of room temperature heavy cream.
- Unfold round 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 lined, within the fridge for as much as 3 days. Carry to room temperature earlier than persevering with with step 5. (Word that the cookies received’t unfold as a lot for the reason that oats have probably absorbed a variety of moisture.) Baked cookies, cooled however not stuffed/sandwiched, freeze properly for as much as 3 months. (For greatest style and texture, filling must be contemporary.) 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 properly for as much as 3 months. Bake from frozen, including a minute or two to the baking time. Learn my suggestions and methods on the best way 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. In case you solely have gentle brown sugar, you need to use that with no different adjustments to the dough crucial.
- Oats: Don’t use old style complete oats on this recipe; for the right texture and to make sure sufficient moisture is soaked up within the cookie dough, use fast oats. In case you solely have complete oats, pulse them about 10x in a meals processor earlier than utilizing.
- Remember to take a look at my prime 5 cookie baking suggestions AND these are my 10 must-have cookie baking instruments.
- Cookies are tailored from myrecipes.com.
