Do-it-yourself Oatmeal Cream Pies – Sally’s Baking Dependancy

These soft-baked oatmeal cream pies are a home made tackle the traditional Little Debbie model lunchbox deal with all of us cherished rising up. Made with buttery, molasses and cinnamon-kissed oatmeal cookies and a fluffy, thick cream filling, they’re even higher than the unique. One chunk and also you’ll surprise why you ever settled for store-bought. And the most effective half: You don’t even want to sit back the cookie dough.

I initially printed this recipe in 2013 and have since added new photographs and extra success suggestions.

When you’ve ever discovered pleasure unwrapping and chowing down on store-bought oatmeal creme pies, you’re in luck. Little Debbie’s cookie sandwiches had been a favourite rising up, and I’ve carried that packaged candy deal with nostalgia over to my kitchen. (I actually have a large oatmeal creme pie cookie recipe!) These are my home made model and I’m delighted to say they’re even higher.

One reader, Adrienne, commented: “I’ve made these cookies twice now. They’re surely the BEST cookies my husband and I’ve ever had… not simply finest I’ve made, however finest now we have ever eaten.. Completely fantastic! ★★★★★”

And one other reader, Kate, commented: “What a unbelievable recipe!!! The oatmeal cookies on their very own are simply the tastiest and finest oatmeal cookies I’ve EVER MADE! I made my Creme pies barely smaller than the recipe known as for therefore I had about 30 pies whole. Extremely advocate! ★★★★★”

How Do These Examine to Retailer-Purchased Oatmeal Cream Pies?

These cookies are extremely smooth and on the thinner facet, made with butter, darkish brown sugar, and simply the precise contact of molasses, cinnamon, and cloves for a comfortable, melt-in-your-mouth chunk. The filling is good, clean, and creamy with none shortening or synthetic elements.

They’re not a precise copycat, although. My home made model is softer and oat-ier than the unique. And I do know that packaged oatmeal creme pies use raisin paste (amongst different extra elements) within the cookie dough; these don’t.

What Makes These So Particular?

• Actual oats for that traditional chewy texture
• No shortcuts within the filling—simply actual butter and vanilla
• BIG, satisfying cookies—2 tablespoons of dough per cookie and also you’re consuming two
• No chilling required… A.Ok.A. quick gratification 🙂

When you’re feeling adventurous, I even have a pumpkin model for the autumn season. These pumpkin oatmeal cream pies had been a Sally’s Baking Problem and readers RAVED concerning the taste. I even have these spiced eggnog oatmeal cream pies which can be excellent for the vacation season.

Components You Want & Why

• Butter: These cookies use loads of it each within the cookie dough and within the filling. You want lots of butter within the cookie dough to make sure unfold. The cookies must be smooth and flat, and utilizing correct room temperature butter will assist obtain that. If the butter is simply too smooth, they’ll over-spread and turn into exhausting and crispy. Learn extra: room temperature butter in baking.
• Darkish Brown Sugar & Granulated Sugar: I like to recommend reaching for darkish brown sugar, which has a barely larger molasses content material than gentle brown sugar. This implies extra taste. You’ll use some granulated sugar, too, to make sure the cookies unfold.
• Egg: An egg helps bind the elements and gives construction.
• Vanilla, Cinnamon, & Cloves: Deliciously cozy taste.
• Molasses: Only a Tablespoon for much more taste.
• Flour: Flour provides the cookies construction and helps take in the moisture within the cookie dough. Observe that I barely elevated the flour from the unique recipe. I now use 1 and a couple of/3 cups (209g) as an alternative of 1 and 1/2 cups.
• Baking Soda: Helps the cookies puff up, then fall a bit as they cool.
• Salt: Taste.
• Fast Oats: For the perfect texture, use fast oats. They incorporate easily into the dough, in contrast to entire oats, which may make the cookies overly coarse.
• Confectioners’ Sugar: To sweeten and thicken the filling.
• Heavy Cream: Smooths out the filling.

Let’s tackle the butter within the room yet another time: sure, these cookies use lots. You want 1 and 1/4 cups (20 Tablespoons) within the cookie dough. That is 2 and 1/2 sticks. You additionally want 3/4 cup (12 Tbsp) within the filling, which is 1 and 1/2 sticks. These aren’t lightened-up or healthified in any approach—and that’s the entire level. They’re a real deal with, one price savoring each single sticky chunk.

Oats Success Tip

Once more, use fast oats for the most effective texture.

When you solely have old school entire oats, which is what I normally use in most oatmeal cookie recipes, give them a couple of pulses in your meals processor to interrupt them down. That’s the key to serving to these cookies unfold good and nonetheless maintain their smooth, chewy heart.

Find out how to Make Do-it-yourself Oatmeal Cream Pies

The cookie dough is fairly simple. Cream butter and sugars, add egg, plus the molasses and vanilla. These are your moist elements. Whisk all the dry elements collectively after which mix them with the moist elements.

An electrical mixer is de facto useful, as a result of it is a thick and sticky cookie dough:

Portioning the dough to bake can be very simple. I like to recommend 2 beneficiant Tablespoons of dough per cookie, which is round 45g every. Roll every into balls and place on a lined baking sheet.

These cookies unfold an honest quantity, so I solely put 6 cookie dough balls on the sheet at a time:

Bake the cookies for under round 10 minutes at 375°F (191°C). Most cookies bake at 350°F, however for at present’s recipe, we wish the exterior to set form faster, which helps maintain the facilities smooth. These cookies must be additional soft-looking within the facilities when they’re finished. Don’t over-bake.

Do-it-yourself Cream Filling

Because the cookies end cooling, you can also make the cream filling. This is rather like making an American-style buttercream frosting. Beat butter till clean, after which add confectioners’ sugar, cream, vanilla, after which add salt to style. It’s clean, fluffy, and thick—excellent consistency to stuff inside two cookies!

Use round 1.5 Tablespoons of filling per sandwich. Unfold it on the underside of 1 cookie after which sandwich with one other cookie. I normally use a small offset spatula to unfold the filling.

Whether or not they convey again reminiscences or turn into a brand new favourite cookie, these oatmeal cream pies are pure, candy consolation in each chunk. 😉

P.S. When you’re within the temper for much more from-scratch variations of store-bought treats, don’t miss my home made Oreos, iced oatmeal cookies, and cream-filled chocolate cupcakes.

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