Print

Soft Chewy Oatmeal Cream Pies Recipe Easy Homemade Fluffy Filling

soft chewy oatmeal cream pies - featured image
Print Recipe

These Soft Chewy Oatmeal Cream Pies feature tender, chewy oatmeal cookies sandwiched with a light, fluffy homemade filling. Perfect for nostalgic comfort food that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) old-fashioned rolled oats
  • ½ cup (115g) unsalted butter, softened (for filling)
  • 1 ½ cups (190g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for filling)
  • 2 tablespoons heavy cream (or milk)
  • Pinch of salt (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy, about 3 to 4 minutes using an electric mixer at medium speed.
  3. Add 2 large eggs and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Fold in 3 cups old-fashioned rolled oats using a rubber spatula until evenly distributed.
  7. Scoop out 2-tablespoon-sized mounds of dough onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10 to 12 minutes, until edges are golden brown but centers remain soft.
  9. Remove cookies from oven and let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare the filling: Beat ½ cup softened unsalted butter until smooth and creamy. Gradually add 1 ½ cups sifted powdered sugar, beating continuously.
  11. Add 2 teaspoons vanilla extract, 2 tablespoons heavy cream, and a pinch of salt. Beat on medium-high speed until light, fluffy, and spreadable, about 3 to 5 minutes.
  12. Once cookies are cooled, spread or pipe a generous dollop of filling onto the bottom side of one cookie, then sandwich with another. Press gently to spread filling evenly.
  13. Repeat for all cookies and chill assembled pies in refrigerator for 15 to 20 minutes to set filling before serving.

Notes

Do not overbake cookies to keep them chewy. Use old-fashioned rolled oats for best texture. Chill dough if too soft. Whip filling thoroughly for fluffiness. Store in airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze assembled pies for up to 2 months.

Nutrition

Keywords: oatmeal cream pies, soft oatmeal cookies, chewy cookies, homemade filling, easy dessert, nostalgic treats, fluffy filling

Find it online: https://jodierecipes.com/soft-chewy-oatmeal-cream-pies-recipe-easy-homemade-fluffy-filling/