Oatmeal Cream Pies

 

 

 

 

Ingredients

For the Oatmeal Cookies

• 1 cup (2 sticks) butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tablespoon molasses

• 2 teaspoons vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

• 3 cups quick oats

For the Cream Filling

• 2 cups powdered sugar

• 3 tbsp heavy cream or just enough to make smooth

• 1 teaspoon vanilla extract

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Instructions

Make the Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs, molasses, and vanilla extract until well combined.

4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Stir in the quick oats until evenly distributed.

7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are lightly golden.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

   
   
    

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Make the Cream Filling

1. In a mixing bowl, add powdered sugar, vanilla extract slowly add heavy cream until smooth.

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Assemble the Pies

1. Spread or pipe a generous amount of filling onto the flat side of one cookie.

2. Place another cookie on top and gently press to form a sandwich.

3. Repeat with the remaining cookies.

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Storage Tips

• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Let refrigerated pies sit at room temperature for a few minutes before eating for a softer texture.