Name: Homemade Oatmeal Creme Pies Recipe
Prep time: 30 min
Cook time: 10 min
Yield: 15
Ingredients: 1¼ cups unsalted butter; 1 cup packed dark brown sugar; ½ cup granulated sugar; 1 large egg; 2 tsp pure vanilla extract; 1 tbsp dark molasses; 1½ cups all-purpose flour; 1 tsp Baking Soda; ½ tsp salt; ¾ tsp ground cinnamon; tsp ground cloves; 3 cups quick oats; For the Creme Filling:; ¾ cup unsalted butter; 3 cups confectioners’ sugar; 3 tbsp heavy cream; 1½ tsp pure vanilla extract; salt

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

1¼cupsunsalted 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
1½cupsall-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)
1½tsppure vanilla extract
salt,to taste

Instructions

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.