Homemade Oatmeal Creme Pies Recipe

Homemade Oatmeal Creme Pies Recipe

How To Make Homemade Oatmeal Creme Pies

If you love creme pies, try making these soft-baked oatmeal caramel creme pies at home. Filled with a creme filling in between flavorful oatmeal cookies.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes

Serves:

Ingredients

  • cupsunsalted butter,(2½ sticks or 290 grams) softened to room temperature
  • 1cuppacked dark brown sugar,(200 grams)
  • ½cupgranulated sugar,(100 grams)
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 1tbspdark molasses
  • cupsall-purpose flour,(187 grams) spoon & leveled
  • 1tspBaking Soda
  • ½tspsalt
  • ¾tspground cinnamon
  • tspground cloves
  • 3cupsquick oats,(240 grams) not whole oats

For the Creme Filling:

  • ¾cupunsalted butter,(1½ sticks or 175 grams) softened to room temperature
  • 3cupsconfectioners’ sugar,(360 grams)
  • 3tbspheavy cream,(45 milliliter)
  • tsppure vanilla extract
  • salt,to taste

Instructions

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

  2. 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.

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

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

  5. 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.

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

  7. 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.

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

  9. 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.

  10. 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.

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

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

Nutrition

  • Calories: 519.75kcal
  • Fat: 27.23g
  • Saturated Fat: 16.55g
  • Trans Fat: 0.99g
  • Monounsaturated Fat: 7.14g
  • Polyunsaturated Fat: 1.45g
  • Carbohydrates: 67.00g
  • Fiber: 1.99g
  • Sugar: 45.91g
  • Protein: 4.26g
  • Cholesterol: 81.58mg
  • Sodium: 263.92mg
  • Calcium: 38.85mg
  • Potassium: 129.92mg
  • Iron: 1.62mg
  • Vitamin A: 224.73µg
  • Vitamin C: 0.02mg
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