These soft-baked oatmeal cream pies are a do-it-yourself tackle the traditional Little Debbie model lunchbox deal with all of us liked rising up. Two chewy, soft-baked molasses- and cinnamon-kissed oatmeal cookies sandwich a fluffy, candy cream filling. One chunk and also you’ll marvel why you ever settled for store-bought. And the very best half: You don’t even want to relax the cookie dough.
I initially revealed this recipe in 2013 and have since added new pictures and extra success ideas.
Should 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 actually have a big 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 indubitably the BEST cookies my husband and I’ve ever had… not simply finest I’ve made, however finest we now have ever eaten… Completely fantastic! ★★★★★”
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 thus I had about 30 pies complete. Extremely suggest! ★★★★★”
How Do These Evaluate to Retailer-Purchased Oatmeal Cream Pies?
These cookies are extremely delicate and on the thinner facet, made with butter, darkish brown sugar, and simply the appropriate contact of molasses, cinnamon, and cloves for a comfy, melt-in-your-mouth chunk. The filling is good, clean, and creamy with none shortening or synthetic components.
They’re not an actual 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 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 rapid gratification 🙂
Should 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 concerning the taste. I even have these spiced eggnog oatmeal cream pies which can be excellent for the vacation season.
Substances 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 delicate and flat, and utilizing correct room-temperature butter will assist obtain that. If the butter is just too delicate, they’ll over-spread and turn into onerous 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 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 components and supplies 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. Notice that I barely elevated the flour from the unique recipe. I now use 1 and a pair 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 stability the candy.
- Fast Oats: For the perfect 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 a lot. 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 means—and that’s the entire level. They’re a real deal with, one price savoring… each single delicate and sticky chunk.
Oats Success Tip
Once more, use fast oats for the very best texture.
Should you solely have old style complete oats, which is what I often 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 excellent and nonetheless maintain their delicate, chewy middle.
The way to Make Selfmade Oatmeal Cream Pies
The cookie dough is fairly simple. 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 de facto useful, as a result of it is a thick and sticky cookie dough:
Portioning the dough to bake can also be very simple. 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 an honest 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 at this time’s recipe, we wish the exterior to set form faster, which helps hold the facilities delicate. These cookies must be additional soft-looking within the facilities when they’re carried out. Don’t over-bake.
Selfmade Cream Filling
Because the cookies end cooling, you may 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 often use a small offset spatula to unfold the filling.
Whether or not they convey again reminiscences or turn into a brand new favourite cookie, these oatmeal cream pies are pure, candy consolation in each chunk. 😉
P.S. Should 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 traditional lunchbox deal with all of us liked rising up. Made with buttery, cinnamon-kissed oatmeal cookies and a fluffy, candy cream filling, they’re even higher than the unique. And the very 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 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 operating on low pace, slowly add the dry components to moist components. The dough might be fairly thick and really sticky, and you could 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 evenly golden across the edges. The facilities will look very, very delicate.
- 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 means too thick, beat in one other Tablespoon of room-temperature heavy cream.
- Unfold about 1.5 Tablespoons of cream filling on the underside facet of half of the cookies; high 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 may 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. (Notice that the cookies received’t unfold as a lot for the reason that oats have possible absorbed a variety of moisture.) Baked cookies, cooled however not stuffed/sandwiched, freeze properly for as much as 3 months. (For finest style and texture, filling must be recent.) 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 ideas and tips on how you can 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 additional taste. Should you solely have mild brown sugar, you should 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. Should you solely have complete oats, pulse them about 10 instances in a meals processor earlier than utilizing.
- You’ll want to try my high 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
- Cookies are tailored from myrecipes.com.
