Oatmeal Cream Pies Recipes

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HOMEMADE OATMEAL CREAM PIES



Homemade Oatmeal Cream Pies image

Soft and chewy oatmeal cookies are sandwiched together with delicious vanilla buttercream to create the perfect dessert. Forget Little Debbie, fresh, homemade Oatmeal Cream Pies are where it's at.

Provided by Jamie

Categories     Cookies

Time 35m

Number Of Ingredients 14

1 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oatmeal
3/4 cup (1 1/2 sticks) cup unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk or half and half

Steps:

  • Preheat oven to 350°F. Line cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
  • To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
  • Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
  • Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
  • To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

OATMEAL CREAM PIES



Oatmeal Cream Pies image

This homemade version of the Little Debbie cookies are chock-full of real oats and studded with nuts and raisins. The cream filling is a simple cream cheese frosting that's just sweet enough. Keep the cookies in the fridge in an airtight container so that the filling stays firm, but let them stand at room temperature for a few minutes before eating.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h20m

Yield 12 sandwich cookies

Number Of Ingredients 18

1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
  • In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
  • Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
  • Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
  • Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.

OATMEAL CREAM PIES RECIPE BY TASTY



Oatmeal Cream Pies Recipe by Tasty image

Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff

Provided by Vaughn Vreeland

Categories     Bakery Goods

Time 30m

Yield 8 sandwiches

Number Of Ingredients 15

1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned oat, or quick oat
½ cup butter, softened
1 cup powdered sugar
1 tablespoon cream or milk
1 teaspoon vanilla extract
1 cup marshmallow fluff

Steps:

  • Preheat the oven to 350ºF (180ºC).
  • In a large bowl, mix the butter and brown sugar until well combined.
  • Add the molasses, vanilla, and eggs, and whisk thoroughly.
  • Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
  • Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
  • Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
  • Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
  • While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
  • Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
  • Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams

IRRESISTIBLE OATMEAL CREAM PIES



Irresistible Oatmeal Cream Pies image

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Provided by SavedByGrace

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 15

Number Of Ingredients 16

1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
  • Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
  • Drop tablespoonfuls of dough onto ungreased baking sheets.
  • Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
  • Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
  • Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g

OATMEAL CREAM PIES



Oatmeal Cream Pies image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 8 sandwiches

Number Of Ingredients 16

1 3/4 cups (160 grams) old fashioned oats
1 cup (135 grams) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/4 cups (250 grams) light brown sugar
1 large egg
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates
6 ounces (150 grams) cream cheese, at room temperature
1/4 cup (56 grams) unsalted butter, at room temperature
1/4 cup (60 grams) unrefined coconut oil, at room temperature
1 1/2 cups (180 grams) powdered sugar
Couple pinches kosher salt
1/2 teaspoon vanilla extract

Steps:

  • For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
  • Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
  • For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
  • Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.

OATMEAL CREAM PIES



Oatmeal Cream Pies image

These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 13

Number Of Ingredients 15

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
1/2 cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups rolled oats (not quick-cooking)
1/2 cup golden raisins
8 ounces cream cheese, room temperature
6 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition.
  • With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.
  • In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

Nutrition Facts : Calories 401 g, Fat 21 g, Fiber 1 g, Protein 5 g

HOMEMADE OATMEAL CREAM PIES



Homemade Oatmeal Cream Pies image

My hubby and I have recently discussed a new house rule for guarding our waistlines. "If you MUST have it, you must MAKE it from scratch!" This rules out feverishly grabbing ice cream bars, store-bought oatmeal cream pies, and any other junk that you only crave at 11:46 pm--the worst possible time to eat it! So here's the homemade version...better than the original!

Provided by spicyperspective

Categories     Pie

Time 37m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup brown sugar
1/2 cup melted butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon cinnamon
1 1/2 teaspoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
1 cup vegetable shortening
1 cup powdered sugar
2 teaspoons vanilla
1 (7 1/2 ounce) jar marshmallows, fluff

Steps:

  • Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
  • Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
  • Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
  • Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
  • To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.
  • *I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!

EASY OATMEAL CREAM PIES



Easy Oatmeal Cream Pies image

These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 5

3/4 cup butter, softened
2 large eggs, room temperature
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

Steps:

  • Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft., Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough., Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.

OATMEAL CINNAMON CREAM PIES



Oatmeal Cinnamon Cream Pies image

A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.

Provided by Kimberly

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 42m

Yield 30

Number Of Ingredients 18

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup butter
¾ cup dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups quick-cooking oats
2 teaspoons hot water
¼ teaspoon salt
1 (7 ounce) jar marshmallow cream
½ cup shortening
½ cup confectioners' sugar
¾ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
  • Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
  • Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
  • Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
  • Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
  • Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
  • Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 24.1 g, Cholesterol 28.7 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 155.8 mg, Sugar 14.3 g

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From thecookierookie.com


OATMEAL COOKIE CREAM PIES RECIPE - PUREWOW
Make the Chewy Oatmeal Cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both of the sugars on medium speed until light and fluffy, about 5 minutes. 3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Add the vanilla and mix to combine.
From purewow.com


OATMEAL CREAM PIE COOKIES RECIPE - A SPICY PERSPECTIVE
2020-09-09 Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside. Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet mixture until well combined. Stir in the oats.
From aspicyperspective.com


EASY EGGLESS OATMEAL CREAM PIES - MOMMY'S HOME COOKING
2022-03-11 Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. Combine flour, quick oats, cornstarch, baking soda, cinnamon, and salt in a bowl. Set aside. In a separate bowl, combine the butter, sugars, and molasses.
From mommyshomecooking.com


HOMEMADE LITTLE DEBBIE OATMEAL CREAM PIES | RECIPE
2019-02-26 Preheat oven to 350°F. Line baking sheets with parchment paper or silicon baking mats. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and both sugars until light and fluffy, about 2-3 minutes.
From barthbakery.com


HOMEMADE OATMEAL CREAM PIES | EASY OATMEAL DESSERT RECIPE
2013-09-23 Instructions. Preheat the oven to 350 degrees F. With an electric mixer, beat the butter and sugars in a large bowl until well combined, about 3-5 minutes. Add the egg and vanilla mix until light and fluffy, about 2 minutes. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
From kevinandamanda.com


OATMEAL CREAM PIES - SUGAR SPUN RUN
2022-02-17 Bake for 10 minutes, then allow the cookies to cool completely on the baking sheet. Make sure your bowl is completely clean, dry, and grease free. Add the egg whites, sugar, salt, and cream of tartar and whisk until combined. Fill a medium saucepan with 1 ½-2” of water and bring to a simmer over medium-low heat.
From sugarspunrun.com


HOMEMADE OATMEAL CREAM PIES - WHITEKITCHENREDWINE.COM
2021-10-23 Preheat the oven to 325°F. Line two cookie sheets with parchment paper, or lightly grease them. In a medium mixing bowl, combine the butter and sugar With a hand mixer and mix well. Add the egg and vanilla. Whisk in the cinnamon, nutmeg, …
From whitekitchenredwine.com


HOMEMADE OATMEAL CREAM PIES | LITTLE DEBBIE COPYCAT HANDLE …
2021-10-12 This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch! Ingredients. For the cookies: 1 3/4 cups (222 grams) all-purpose flour; 1/2 teaspoon fine sea salt; 1 teaspoon baking powder; 1/2 …
From handletheheat.com


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Top Asked Questions

What is the best way to make oatmeal pies?
For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper. Combine the oats, flour, salt and baking soda in a medium bowl and set aside.
How to make homemade oatmeal cookies?
Preheat the oven to 350F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, oats, baking soda, and cinnamon. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy. Add the sugars, molasses, and salt.
What does oatmeal cream pie taste like?
DELICIOUS: Each oatmeal cream pie is loaded with flavor and texture, with hearty oats, warm cinnamon, spiced molasses, and sweet vanilla. EASY: You’ll be surprised at how quickly and easily these pies come together.
How long does it take to bake oat pie crust?
Pour oat mixture into the pie shell. Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C).

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