oatmeal creme pies

<em>Soft-baked and delicious oatmeal creme pies are easy to make at home. They're better than the original!</em>

Homemade Oatmeal Creme Pies

(2.5 sticks; 290 grams) unsalted butter, softened to room temperature

(200 grams) packed dark brown sugar

(100 grams) granulated sugar

egg,

vanilla extract

Tablespoon dark molasses

baking soda

salt

cinnamon

cloves

(240 grams) quick oats (not whole oats)

(1.5 sticks; 175 grams) unsalted butter, softened to room temperature

(360 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream

salt,

Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or 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, 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. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. 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 are 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.

For the filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners&#8217; sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 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. After that, store in the refrigerator to keep the creamy filling fresh.

Wow! These were SO GOOD! Saving this recipe for the regular rotation. They really do spread a lot into the perfect thinness for a sandwich so listen to Sally and don't crowd the baking sheet!

I had a craving for an oatmeal cookie and these did not disappoint. The icing is very sweet, and I love icing, eating one is a lot. The recipe worked great! No scoop, used country crock baking sticks (package said great for fluffy cakes and chewy cookies I was sold; no butter available due to Covid-19), and on a silicone mat.

LOVE these. Just made them + they turned out perfect. Will make again and even wrote about them on my blog (www.refinedpeddler.com). Thanks for the recipe!

These were a huge hit! I love them. I did change one thing up and substituted the molasses for honey because I didn't want to pay $6 for a pint of it at my local grocery store to only then use 1 tablespoon of it. The honey was a great substituted. I will be making these again very soon!

I made this cookie for the first time, it a double batch cuz it was going to be for lots of people and I accidentally added 4 1/2 cups of sugar instead of the needed 3 (I was adding extra molasses instead of doing brown sugar because I tend not to buy brown sugar). They ended up spreading a lot more than they shut off and they were really thin, almost like lace cookies. 
They tasted great though, kind of like a spicy caramel, really chewy and yummy. 
I did not feel them with cream because I did not think that they were structurally sound enough to withhold that. 
I still have them away tho!!!

I made 2 recipes and this one was the winner by a land slide. And they’re definitely better than the packaged version.

Seriously delicious. My husband loved them. Made no changes except to add a little ground cloves cause we like a little spice. But omg, so stinking good.

These were amazing! I'm having my third in a few weeks and I was wondering if you had any oatmeal cookie recipes that could be frozen? I love oatmeal, it helps keep me full and I'd love to have some that I can make and freeze to eat after getting home. Do you have any recommendations?

OMG these are so so good!! I liked the texture better after the cookies have cooled in the fridge for awhile. So yummy!!

What a fantastic recipe!!! The oatmeal cookies on their own are easily the tastiest and best oatmeal cookies I have EVER MADE!  I made my Creme pies slightly smaller than the recipe called for so I had about 30 pies total. I’ll definitely make these again! Highly recommend!

This is my first time ever not being happy with the way one of your recipes came out. The dough was too stiff so it didn’t spread thin, cooked up crispy rather than soft or chewy, and was not as salty as I would have liked. The temp was too high so I dropped it down to 350 after the first tray and then dropped the time down by two minutes which made the last 3 trays better but they were still far from perfect. I did enjoy the cream but without the soft cookie to accompany it, I did not get any of the nostalgia that I was hoping for.

Cookies came out perfect. Not a fan of the filling at all unfortunately. Was really super sugary sweet. I double check to make sure u followed the recipe correctly, &amp; I did. The recipe overall was good just wish the creme had a lighter less sugary flavor.

https://www.youtube.com/watch?v=5gzAyecQoYw

Soft-baked and delicious oatmeal creme pies are easy to make at home. They’re better than the original!

Ingredients
1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
1 cup (200g) packed dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 Tablespoon dark molasses
1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups (240g) quick oats (not whole oats)

Creme Filling
3/4 cup (1.5 sticks; 175g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream
1 and 1/2 teaspoons pure vanilla extract
salt, to taste

Get the full recipe: https://sallysbakingaddiction.com/homemade-little-debbie-oatmeal-creme-pies/

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Homemade Oatmeal Creme Pies | Sally's Baking Addiction

These tender, easy-to-make Homemade Oatmeal Creme Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day.

unsalted butter (room temperature)

220 g Domino® light brown sugar

g Domino® Golden Sugar

eggs

tsp vanilla extract

g all-purpose flour

tsp baking soda

½ tsp coarse sea salt

¼ tsp ground cloves

oats

300 g Domino® confectioners sugar

vanilla bean paste

heavy cream

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter, light brown sugar, and Domino® Golden Sugar together on medium-high speed until light and creamy, about 2 minutes. Add in the eggs and the vanilla and mix until combined, scraping down the sides as needed. Set aside.

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats together. With the mixer on low, slowly add the oat mixture to the wet ingredients, mixing until just combined. (The dough will be thick).

Using a large cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2.5 inches between each cookie (they will spread as they bake). Bake for 12-14 minutes, or until lightly golden brown around the edges. Allow cookies to sit on the pan for about 3 minutes before removing them to a wire rack to cool completely. While the cookies cool, prepare the crème filling.

To Make the Oatmeal Cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until fluffy and lighter in color, about 5 minutes.

Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in the vanilla bean paste and heavy cream and mix until combined.

Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes until the buttercream is fluffy. If needed, add in a little more cream 1 teaspoon at a time until you reach your desired consistency.

To fill and assemble, pipe or spread about 1½ tablespoons of crème filling on the bottom side of half of the cookies; top with the remaining cookies, right side up.

To Make the Vanilla Bean Creme Filling:

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra chewy cookie with a rich creamy filling. They&#39;re surprisingly easy and satisfying to make from scratch!

Homemade Oatmeal Cream Pies

(222 grams) all-purpose flour

fine sea salt

baking powder

(150 grams) granulated sugar

(250 grams) lightly packed dark brown sugar

eggs, (at room temperature)

egg yolk, (at room temperature)

(270 grams) old-fashioned rolled oats

(313 grams) powdered sugar, (sifted)

milk

Preheat the oven to 350°F. Line large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs, egg yolk and vanilla, one at a time, beating well after each addition. Slowly beat in the flour mixture until just combined. Stir in the oats with a rubber spatula.

Using a spoon or large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.

Bake for about 12 to 14 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Make the cookies:

Beat all ingredients together with an electric mixer on medium-high speed until light, fluffy, and smooth, about 5 minutes.

Spread or pipe the filling on half of your cookies and use the remaining cookies to sandwich. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.

Make the filling:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750070/ibIaZoL1X.mp4

This copycat homemade Oatmeal Cream Pies recipe brings back the best childhood memories of biting into an ultra chewy cookie with a rich creamy filling. They're surprisingly easy and satisfying to make from scratch!

These homemade oatmeal cream pies are soft-baked and filled with fluffy marshmallow creme frosting. One bite brings back all the nostalgic flavors of the Little Debbie original! 

butter, room temperature

sugar

brown sugar

molasses

kosher salt

all purpose flour

quick oats

gelatin

water (divided)

corn syrup

vanilla

Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, light brown sugar, and molasses together for 2 minutes.

Add the eggs, salt baking soda, baking powder, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour and oats, mixing until combined.

Using a medium (2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.

Bake for 10-12 minutes until the edges are golden and centers are just set.

Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack, carefully, to cool completely. The centers of the cookies will (and should be) very soft, which is why letting them cool on the baking sheet is an important step.

Filling

 In a small bowl, sprinkle the gelatin over 1/3 cup water. Stir it together and let it stand about 5 minutes. Mixture will get thick as it sits.

In a 2- quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup water until mixture comes to a full boil. Continue boiling for 30 seconds and immediately remove the pan from the heat.

Stir in the vanilla and gelatin mixture until it dissolves completely.

Transfer the mixture to the clean bowl of your stand mixer fitted with the whisk attachment. With your mixer on medium speed, mix for 20 seconds. Gradually raise the speed to high and mix until the mixture is stiff, white, fluffy, and cooled to barely warm,  5-7 minutes.

Reduce the mixer speed to low and gradually add your powdered sugar, mixing until incorporated. Then add the butter and turn the mixer up to medium speed and mix until completely smooth, about 2 minutes.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies, 5-10 minutes. Make sure not to let it sit too long, as it will become too thick and marshmallow-like to spread.

Assemble

Use a large piping tip or an offset spatula to spread about 2 tablespoons of filling onto the bottoms of half the cookies. Press the remaining cookies onto the filling, creating sandwiches.

Allow the cookies to set for 20-30 minutes.

I’ve made these several times now over the years. They come out perfect every time and they’re so good, I just had a bride order them for her wedding!

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Homemade Oatmeal Creme Pies

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Top 4 oatmeal creme pies recipes from across the web

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Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

The most viewed oatmeal creme pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine