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Copycat Oatmeal Creme Pies Recipe

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4.7 from 102 reviews

This Copycat Oatmeal Creme Pies recipe recreates the beloved soft oatmeal sandwich cookie filled with a fluffy vanilla creme. With a blend of warming spices, molasses, and a rich homemade buttercream filling, these cookies offer a perfect balance of chewy texture and sweet, creamy filling. Ideal for dessert lovers looking to make a nostalgic treat from scratch.

Ingredients

Scale

Cookies

  • 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

Creme Filling

  • ¾ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
  2. Cream Butter and Sugars: In a large bowl or stand mixer, beat together 1 cup softened unsalted butter, ¾ cup dark brown sugar, and ½ cup granulated sugar using a hand mixer or paddle attachment until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Add 2 large eggs, 1 tablespoon molasses, and 1 tablespoon vanilla extract to the creamed mixture. Mix until everything is fully combined.
  4. Mix Dry Ingredients: In a separate bowl, 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.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Avoid overmixing to keep the cookies tender.
  6. Scoop Cookies: Using a cooking scoop or tablespoon, portion the dough into 3 tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
  7. Bake Cookies: Bake in the preheated oven for 11-13 minutes until the cookies are golden brown around the edges and just set in the center.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely before assembling.
  9. Create Creme Filling: In a large bowl or stand mixer, beat ¾ cup softened unsalted butter until light and fluffy, about 3-4 minutes.
  10. Add Filling Ingredients: Gradually add 3 cups powdered sugar, 1 ½ teaspoons vanilla extract, and 1-2 tablespoons heavy cream or milk to the butter, mixing slowly to combine. Then beat on medium-high speed until the filling is very fluffy and smooth.
  11. Assemble Sandwiches: Using a piping bag or spoon, spread 1-2 tablespoons of the creme filling onto the bottom side of one cooled cookie. Top with another cookie to form a sandwich. Repeat this process for all cookies.

Notes

  • You can substitute quick oats with old-fashioned oats rolled through a food processor to make them finer.
  • Adjust heavy cream or milk in filling for desired consistency.
  • Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
  • For extra flavor, add a pinch of nutmeg or ginger to the cookie dough.
  • Ensure butter is properly softened for easier creaming in both cookies and filling.

Keywords: Oatmeal Creme Pies, copycat recipe, oatmeal cookies, sandwich cookies, homemade, vanilla creme filling, soft cookies

Find it online: https://flavorsbymaya.com/copycat-oatmeal-creme-pies-recipe/