What ingredients are used to make oatmeal cream pies?

Oatmeal cream pies typically consist of soft oatmeal cookies filled with a sweet, creamy frosting. The cookie part usually includes rolled oats, flour, baking soda, cinnamon, butter, brown sugar, eggs, and vanilla extract. The cream filling is commonly made from powdered sugar, butter or shortening, vanilla extract, and sometimes marshmallow fluff to add extra sweetness and fluffiness. These ingredients combine to create the signature chewy texture and rich flavor oatmeal cream pies are known for.

How can I store homemade oatmeal cream pies to keep them fresh?

To keep oatmeal cream pies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them in an airtight container for up to one week. For extended storage, freezing is a good option: wrap each pie individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving to maintain the soft texture.

Are oatmeal cream pies healthy compared to other dessert options?

Oatmeal cream pies provide some nutritional benefits since they contain oats, which are a good source of fiber and can support heart health. However, they also have a high sugar and fat content due to the cream filling and added sugars in the cookies. Compared to many other desserts, oatmeal cream pies may offer a slight edge because of the oats, but they should still be enjoyed in moderation as a treat rather than a health food.

Can oatmeal cream pies be made gluten-free?

Yes, oatmeal cream pies can be made gluten-free by using gluten-free oats and a gluten-free flour blend instead of traditional wheat flour. It’s important to ensure all ingredients, such as baking powder and vanilla extract, are labeled gluten-free to avoid cross-contamination. Using gluten-free ingredients allows people with gluten sensitivities or celiac disease to enjoy oatmeal cream pies without sacrificing taste or texture.

How do oatmeal cream pies differ from regular oatmeal cookies?

Oatmeal cream pies differ from regular oatmeal cookies mainly in texture and composition. While oatmeal cookies are typically single-layer baked treats with chewy or crisp textures, oatmeal cream pies consist of two soft oatmeal cookies sandwiched together with a creamy filling. The cream filling adds sweetness and moisture, making the pie a richer and more indulgent dessert compared to standalone oatmeal cookies.

Oatmeal Cream Pies Recipe With Soft Cookies And Sweet Filling

Name: Oatmeal Cream Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup softened unsalted butter; ¾ cup firmly packed light brown sugar; ½ cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 3 cups quick or old-fashioned oats; ¾ cup softened unsalted butter; 2 ½ cups confectioners’ sugar, sifted; 1 teaspoon pure vanilla extract; 1 tablespoon milk or half and half

Ingredients

Scale

1 cup softened unsalted butter

¾ cup firmly packed light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups quick or old-fashioned oats

¾ cup softened unsalted butter

2 ½ cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1 tablespoon milk or half and half

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Instructions

1-Getting started with these oatmeal cream pies: Getting started with these oatmeal cream pies is as easy as turning on your oven, and I’ll walk you through it like we’re baking together. First off, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to avoid any sticking drama. This sets the stage for cookies that come out golden and perfect.

2-Next, let’s make the cookie dough: Cream the 1 cup softened unsalted butter with ¾ cup firmly packed light brown sugar and ½ cup granulated sugar until it’s light and fluffy that takes about 3 minutes of mixing. Then, beat in 2 large eggs and 1 teaspoon pure vanilla extract until everything blends smoothly.

3-In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Gradually add this dry mix to your wet ingredients, stirring until just combined, and then fold in 3 cups quick or old-fashioned oats. For large cookies, use a 3-tablespoon scoop; for smaller ones, go with 1.5 tablespoons.

4-Drop the dough onto your prepared sheets, spacing them out for expansion, and bake. Large cookies need 13-15 minutes, while small ones take 10-12 minutes until they’re golden brown. Once done, let them cool on the sheets for 5 minutes before moving to a wire rack to cool completely patience pays off here.

5-Now for the fun part: the cream filling. Beat ¾ cup softened unsalted butter on medium-high speed for 5 minutes until it’s lightened up. Reduce the speed, gradually beat in 2 ½ cups sifted confectioners’ sugar, then add 1 teaspoon pure vanilla extract and 1 tablespoon milk or half and half. Crank it back up to medium-high and beat for 3-5 minutes until fluffy. If it’s too thick, add a bit more milk.

6-Finally, assemble your pies by piping or spreading the filling on the flat side of half the cookies and sandwiching them with the rest. You’ll end up with 9 large or 18 smaller treats, ready in just about 35 minutes total. Isn’t it amazing how a few steps can lead to something so delicious?

Notes

🧈 Use softened butter for the filling and soften brown sugar beforehand for the best texture.
🥄 Old-fashioned oats give a chewier cookie compared to quick oats.
🍪 Leave a 1/4 to 1/2 inch border around the cookie edge when spreading filling to prevent spillage.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking and Sandwiching
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 sandwich cookie
Calories: 621 kcal
Sugar: 29 g
Sodium: 277 mg
Fat: 39 g
Saturated Fat: 23 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 98 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 131 mg