The flavor of these Homemade Oatmeal Cream Pies hearkens back to those irresistible Little Debbie Cakes we all love from childhood. Made from scratch, the delicious oatmeal cookies are sandwiched with that dreamy filling that melts in your mouth.
Easy Homemade Oatmeal Cream Pies Recipe
I have a lifelong love affair with oatmeal cookies. They often filled our cookie jar when I was a girl, and I've continued that same tradition with my boys. Whether they're loaded with chocolate chips and pecans, chocolate covered raisins or good ole classic oatmeal raisin cookies, I'm an equal opportunity oatmeal cookie fan. Still. Oatmeal Cream Pies, with their chewy texture and sweet cream filling, found their way into my lunch box occasionally, and I instantly fell in love. I prefer this homemade version to those packaged cream pies these days.
How to Make the Best Homemade Oatmeal Cream Pies Recipe
- Ingredients you'll need to make Oatmeal Cream Pies: Butter, vegetable shortening, light or dark brown sugar, granulated sugar, large eggs, all purpose flour, quick cooking oats, baking soda, salt, cinnamon and ground clove or allspice.
- For the vanilla cream filling you'll need: Butter, vegetable shortening, Powdered sugar, vanilla and marshmallow fluff.
- This recipe uses quick cooking oats. Not old fashioned, or instant. Only quick cooking oats will do.
- When choosing molasses, go with a milder flavored molasses. The concentrated flavor of blackstrap molasses is a bit too intense for these cream pies. You can read more about how molasses is made in this article on Serious Eats.
- The purpose of using a small amount of vegetable shortening in the oatmeal cookie dough is, for the pleasing texture it lends to them. Butter is still the dominate flavor, the shortening is for texture and stability of the dough.
- These oatmeal cookies spread while baking so make sure you give them ample room when arranging them on the baking pan.
- If any cookies look misshapen after baking, use the edge of a knife or offset spatula to gently reshape while still warm on the pan.
- If you're adverse to using shortening for the filling, you can replace it with an equal amount of cream cheese. That said, I prefer the filling as demonstrated in my recipe.
- These cream pies should be stored refrigerated. It's perfectly fine to bring them to room temperature when serving.
How to Store Oatmeal Cream Pies
These cookies can be stored at room temperature for 1 day but, I highly recommend storing them chilled in an airtight container. If stacking, place wax paper between each. They will keep for 3-4 days when stored properly.
More Southern Style Desserts to Make
Whether it's a graduation party or wedding celebration, the holidays, a summer picnic or game day snacking grab-n-go desserts should be on the menu. More sweet treats you may like to try:
- Chocolate Whoopie Pies also known as Gobs are another delicious handheld treat. I have a recipe for a fall variation using pumpkin, too! See Pumpkin Whoopie Pies recipe here.
- Chocolate Chip Cookie Cheesecake Bars recipe is proof you don't have to choose.
- Classic Soft Peanut Butter Cookies won't last long in your cookie jar.
- Grilled Pineapple Kabobs with Cookie Bowls are a summer must-make.
- Chocolate drizzled Loaded Turtle Cookie Bars.
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Helpful Kitchen Items:
Homemade Oatmeal Cream Pies
- 1 cup butter softened
- ½ cup solid vegetable shortening
- 1 ½ cups packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ tablespoon dark mild molasses
- 2 teaspoon pure vanilla extract
- 3 cups quick cooking oats (not instant)
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground clove or allspice
- ½ cup butter softened
- ½ cup solid vegetable shortening
- 2 cups powdered sugar
- 2 tablespoon cream or half and half
- 1 teaspoon pure vanilla extract
- 1 7 oz jar marshmallow fluff
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- Using an electric mixer, cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.
- To the creamed mixture add eggs, molasses and vanilla. Beat until creamy for 1-2 minutes, stopping to scrape the sides of the bowl periodically.
- Meanwhile, in a separate bowl, sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk. Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.
- Using a medium ice cream scoop or Tbsp, divide the dough equally into mounds. (approximately 2 tablespoon of dough each) Leave at least 3 inches between to allow for spreading.
- Bake in batches for 10-12 minutes, or just until the edges are lightly golden. Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.
- To make the filling: Using an electric mixer, cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 tablespoon cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
- Divide filling evenly among 18 cookies. Top each with a matching size cookie.
- May store at room temperature for 1 day. For longer storage, keep chilled in an airtight container with wax paper between layers. Bring to room temperature for serving.