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Oatmeal Cream Pies

Soft oatmeal cookies with a rich vanilla cream filling, perfectly balanced with a hint of molasses for classic flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 280 kcal

Ingredients
  

For the cookies

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups quick oats

For the cream filling

  • 3/4 cup unsalted butter (softened)
  • 2 ounces cream cheese (full-fat, brick style)
  • 3-4 cups powdered sugar Adjust for thickness of filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream (if needed) To thin filling if too thick

Instructions
 

Preparation

  • In a large bowl, beat the softened butter with the brown sugar and granulated sugar until lighter and fluffy.
  • Beat in the molasses and vanilla.
  • Beat in the eggs until fully combined and the batter looks glossy.
  • Add the flour, cinnamon, baking soda, and salt, mixing just until combined.
  • Stir in the quick oats until evenly distributed.

Baking

  • Scoop dough onto baking sheets, leaving space for spread. Bake until edges are set and center is soft.
  • Cool cookies completely before filling.

Making the Filling

  • Beat softened butter and cream cheese until smooth, then mix in powdered sugar, vanilla, and salt.
  • Adjust thickness with more powdered sugar or cream as necessary.

Assembly

  • Match cookies by size, spread filling on flat side of one cookie, and press second cookie on top.

Notes

Store in an airtight container in the refrigerator. Let cookies cool fully before filling to avoid melting the filling.
Keyword Cookies, desserts, Homemade Treats, Oatmeal Cream Pies, sandwich cookies