These soft-baked oatmeal cream pies are a do-it-yourself tackle the traditional Little Debbie model lunchbox deal with all of us beloved rising up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, candy cream filling. One chew and also you’ll marvel why you ever settled for store-bought. And the most effective half: You don’t even want to sit back the cookie dough.
I initially revealed this recipe in 2013 and have since added new images and extra success ideas.
If you happen to’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 than the unique.
One reader, Adrienne, commented: “I’ve made these cookies twice now. They’re unquestionably the BEST cookies my husband and I’ve ever had… not simply finest I’ve made, however finest we’ve got ever eaten… Completely great! ★★★★★”
And one other reader, Kate, commented: “What a unbelievable recipe!!! The oatmeal cookies on their very own are simply the tastiest and finest oatmeal cookies I’ve EVER MADE! I made my creme pies barely smaller than the recipe known 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 aspect, made with butter, darkish brown sugar, and simply the fitting contact of molasses, cinnamon, and cloves for a comfortable, melt-in-your-mouth chew. The filling is nice, clean, and creamy with none shortening or synthetic substances.
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 further 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 quick gratification 🙂
If you happen to’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 can be excellent 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 numerous 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 simply too mushy, they’ll over-spread and turn into 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 greater molasses content material than mild 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 offers construction.
- Vanilla, Cinnamon, & Cloves: Deliciously cozy taste.
- Molasses: Only a Tablespoon, for much more taste.
- Flour: Flour provides the cookies construction and helps take in 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 enhancer, and to steadiness the candy.
- Fast Oats: For the perfect texture, use fast oats. They incorporate easily into the dough, not like complete oats, which may make the cookies overly coarse.
- Confectioners’ Sugar: To sweeten and thicken the filling.
- Heavy Cream: Smooths out the filling.
Let’s tackle 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 manner—and that’s the entire level. They’re a real deal with, one price savoring… each single mushy and sticky chew.
Oats Success Tip
Once more, use fast oats for the most effective texture.
If you happen to solely have old style complete oats, which is what I normally use in most oatmeal cookie recipes, give them a couple of pulses in your meals processor to interrupt them down. That’s the key to serving to these cookies unfold good and nonetheless maintain their mushy, chewy middle.
Methods to Make Home made 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 all the dry substances collectively after which mix them with the moist substances.
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 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 right this moment’s recipe, we wish the exterior to set form faster, which helps preserve the facilities mushy. These cookies must be additional 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 clean, after which add confectioners’ sugar, cream, vanilla, after which add salt to style. It’s clean, 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 turn into a brand new favourite cookie, these oatmeal cream pies are pure, candy consolation in each chew. 😉
P.S. If you happen to’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.
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Description
These soft-baked oatmeal cream pies are a do-it-yourself tackle the traditional lunchbox deal with all of us beloved 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 sit back 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 mild 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 pace 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 pace, slowly add the dry substances to moist substances. The dough shall be fairly thick and really sticky, and you’ll have to combine all of it by hand after a couple 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 bit within the oven.
- Bake for 10 minutes or till the cookies are very frivolously 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 utterly.
- 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 pace 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 aspect of half of the cookies; prime with remaining cookies, proper aspect 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. Carry to room temperature earlier than persevering with with step 5. (Word that the cookies gained’t unfold as a lot for the reason that oats have doubtless absorbed numerous moisture.) Baked cookies, cooled however not stuffed/sandwiched, freeze nicely for as much as 3 months. (For finest style and texture, filling must be recent.) Thaw in a single day within the fridge and produce to room temperature earlier than persevering with with step 8. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake from frozen, including a minute or two to the baking time. Learn my ideas and methods on easy methods 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 take advantage of darkish brown sugar for additional taste. If you happen to solely have mild brown sugar, you need to use that with no different adjustments to the dough.
- 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. If you happen to solely have complete oats, pulse them about 10 occasions in a meals processor earlier than utilizing.
- Be sure you take a look at my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
- Cookies are tailored from myrecipes.com.
