Oatmeal Cream Pies Recipe

Name: Oatmeal Cream Pies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 servings
Cuisine: American
Ingredients: 115 g butter, softened; 150 g soft dark brown sugar; 50 g caster sugar; 1 egg; 1 tsp vanilla extract; 1 tbsp molasses or black treacle; 125 g plain flour; 1 tsp ground cinnamon; ½ tsp bicarbonate of soda; ½ tsp fine salt; 150 g quick-cooking oats; 100 g butter, softened, for the filling; 150 g icing sugar, sifted; 100 g marshmallow creme; 1 tsp vanilla extract, for the filling

Why This Oatmeal Cream Pies Recipe Works

The oatmeal cream pie is a classic American snack cake, a sandwich of two soft, spiced oatmeal cookies and a layer of sweet, fluffy white cream, and it has been packed into lunchboxes since the 1960s. The homemade version tastes much better than the packaged one and is quite simple to make. The cookies are the key. They are soft rather than crisp, made with brown sugar, butter, a touch of molasses and cinnamon, and a generous amount of oats, and they are baked only until the edges are set, so they stay cakey and chewy in the middle. Molasses gives them their dark colour and old-fashioned taste. The filling is a marshmallow buttercream, made by beating butter and icing sugar with marshmallow creme, which gives a fluffy, glossy, stable filling that does not go hard in the fridge and does not squash out when you bite. Make the cookies small and even, so the pairs match, and use a cookie scoop for consistency. Let them cool fully before you fill them, or the cream will melt. Once assembled, they improve after a few hours in an airtight container, as the cookies soften slightly from the moisture of the filling, and they taste even better the next day, which makes them a good bake-ahead treat.

How to Make Oatmeal Cream Pies

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Heat the oven to 175°C / 350°F (155°C / 310°F fan) and line two baking trays with baking parchment.
Beat the 115 g of butter with the brown and caster sugars for 3 minutes, until pale and fluffy. Beat in the egg, vanilla and molasses.
Stir in the flour, cinnamon, bicarbonate of soda and salt, then fold in the oats until just combined.
Drop level tablespoons of the dough onto the trays, about 5 cm apart, to make 24 cookies. Flatten each slightly with the back of a spoon.
Bake for 10 to 12 minutes, until the edges are set and the centres are still soft. Cool on the trays for 10 minutes, then move to a wire rack to cool completely.
For the filling, beat the 100 g of butter until pale, then beat in the icing sugar, marshmallow creme and vanilla until light and fluffy.
Spread about 1 tablespoon of filling on the flat side of 12 cookies and top with the remaining cookies. Press gently to spread the filling to the edges.

Tips for Making Oatmeal Cream Pies

Take the cookies out when the centres still look a little underdone. They set as they cool, and stay soft and chewy instead of crisp.
Match the cookies in pairs by size before you fill them. A cookie scoop gives even rounds and makes tidy sandwiches.
Let the cookies cool completely before you fill them. Warm cookies melt the filling and it squeezes out at the sides.

What to Serve with Oatmeal Cream Pies

Cold milk
Hot coffee
Fresh fruit

Storing & Reheating Oatmeal Cream Pies

Keeps in an airtight container for 4 days, in the fridge in warm weather. Freezes for 2 months. Bring to room temperature for 15 minutes before eating.

Oatmeal Cream Pies FAQ: Common Questions

How long does Oatmeal Cream Pies take to make?

About 42 minutes in total — 30 minutes of preparation and 12 minutes of cooking. The recipe serves 12.

What are the key tips for making Oatmeal Cream Pies?

Take the cookies out when the centres still look a little underdone. They set as they cool, and stay soft and chewy instead of crisp. Match the cookies in pairs by size before you fill them. A cookie scoop gives even rounds and makes tidy sandwiches. Let the cookies cool completely before you fill them. Warm cookies melt the filling and it squeezes out at the sides.

What should I serve with Oatmeal Cream Pies?

Cold milk; Hot coffee; Fresh fruit.

Can Oatmeal Cream Pies be made ahead or frozen?

Keeps in an airtight container for 4 days, in the fridge in warm weather. Freezes for 2 months. Bring to room temperature for 15 minutes before eating.

Is Oatmeal Cream Pies suitable for a special diet?

This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.

How many calories are in Oatmeal Cream Pies?

About 372 kcal per serving, with 4 g protein, 53 g carbohydrate and 16 g fat. The figures are calculated from the ingredient list and are an estimate.

Oatmeal Cream Pies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.

372Calories

4gProtein

53gCarbs

16gFat

2gFibre

35gSugar

160mgSodium

Vegetarian

Oatmeal Cream Pies

How to Make Oatmeal Cream Pies

Tips for Making Oatmeal Cream Pies

What to Serve with Oatmeal Cream Pies

Storing & Reheating Oatmeal Cream Pies

Oatmeal Cream Pies FAQ: Common Questions

Oatmeal Cream Pies Nutrition

Reader Reviews

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How to Make Oatmeal Cream Pies

Tips for Making Oatmeal Cream Pies

What to Serve with Oatmeal Cream Pies

Storing & Reheating Oatmeal Cream Pies

Oatmeal Cream Pies FAQ: Common Questions

Oatmeal Cream Pies Nutrition

Reader Reviews

Cooked this? Leave a review

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