Oatmeal Cream Pie

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Granulated sugar Medium Brush Stroke Ground cinnamon Medium Brush Stroke All-purpose flour Medium Brush Stroke Salt Medium Brush Stroke Confectioner's sugar Egg Medium Brush Stroke Dark brown sugar Medium Brush Stroke Molasses Unsalted butter Vanilla extract Baking soda Quick oats Full Ingredients

How to make

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Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line two baking sheets with parchment paper or a silicone baking mat.

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Combine the flour, oats, cinnamon, and baking soda in a medium bowl.

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With the paddle attachment of the stand mixer, beat on medium speed, the softened butter, brown sugar, granulated sugar, molasses, and salt.

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Add the egg and vanilla extract and beat again until thoroughly incorporated.

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Reduce the speed to low and gradually add the flour mixture to the wet ingredients until completely incorporated.

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Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets around 2 inches apart.

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Bake the cookies one baking sheet at a time for 10 minutes each until the edges of the cookies start to brown and the centers puff up slightly.

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Let the cookies cool completely on a wire rack while making the cream filling.

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Clean and dry the stand mixer bowl and paddle attachment before making the filling. Beat the unsalted butter for around 3 minutes on medium speed until light and fluffy.

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Switch to low speed and gradually add the confectioners sugar and cream. Scrape down the sides of the bowl, then add the vanilla, and continue to beat the mixture for another minute.

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Spoon the cream filling into a piping bag with a nozzle and pipe the filling into the center of half of the cooled oatmeal cookies, then place and gently press the remaining cookies on top.

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Serve the oatmeal cream pies on a plate or transfer them to an airtight container.

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Cooking Tips

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Oatmeal Cream Pie

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