Name: Copycat Oatmeal Creme Pies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ¾ cup packed dark brown sugar; ½ cup granulated sugar; 2 large eggs; 1 tablespoon molasses (not blackstrap); 1 tablespoon vanilla extract; 3 cups quick oats; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground cloves; ½ teaspoon salt; ¾ cup unsalted butter, softened; 3 cups powdered sugar; 1 ½ teaspoons vanilla extract; 1-2 tablespoons heavy cream or milk

Ingredients

1 cup softened unsalted butter (for cookies)

¾ cup packed dark brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon molasses (not blackstrap)

1 tablespoon vanilla extract

3 cups quick oats

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ teaspoon salt

¾ cup softened unsalted butter (for filling)

3 cups powdered sugar

1 ½ teaspoons vanilla extract (for filling)

1-2 tablespoons heavy cream or milk

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Step 2: In a large bowl or stand mixer, beat 1 cup softened unsalted butter, ¾ cup dark brown sugar, and ½ cup granulated sugar until light and fluffy, about 2-3 minutes.

Step 3: Add 2 large eggs, 1 tablespoon molasses, and 1 tablespoon vanilla extract. Mix until fully combined.

Step 4: Whisk together 3 cups quick oats, 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt in a separate bowl.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6: Use a cooking scoop to portion the dough into 3 tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each.

Step 7: Bake for 11-13 minutes or until the cookies are golden brown and the edges are set.

Step 8: Let the cookies cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.

Step 9: For the creme filling, beat ¾ cup softened unsalted butter in a large bowl or stand mixer until light and fluffy, about 3-4 minutes.

Step 10: Add 3 cups powdered sugar, 1 ½ teaspoons vanilla extract, and 1-2 tablespoons heavy cream or milk. Mix on low until combined, then beat on medium-high until the filling is fluffy and smooth.

Step 11: To assemble, spread or pipe 1-2 tablespoons of creme filling onto the bottom side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.

Storage

Store the assembled oatmeal creme pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For best flavor and texture, bring refrigerated pies back to room temperature before serving. You can freeze the unfilled cookies for up to 3 months and fill them after thawing.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be chewier and more rustic. Quick oats create a softer, more tender cookie similar to the original creme pies.

How do I pipe the filling if I don’t have a piping bag?

You can spread the filling with a butter knife or the back of a spoon if you don’t have a piping bag. For a makeshift piping bag, use a plastic zip-top bag with a small corner snipped off.