Homemade Oatmeal Creme Pies Recipe

Preheat oven to 375 degrees F (191 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy for about 1 minute.

Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats.

With the mixer running on low, slowly add the dry ingredients to wet ingredients. Drop dough with a large cookie scoop or make sure each ball of dough is 2 Tablespoons.

Cookies will spread in the oven, so drop each ball of dough 3 inches apart.

Bake for 10 minutes or until cookies is lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until cream for about 1 minute.

Add the confectioners’ sugar and beat on medium speed for 1 to 2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2 to 3 minutes until fluffy.

Taste and add a pinch or two of salt as needed. If the filling is way too thick, add a couple more teaspoons of heavy cream.

Spread 1½ Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container.