Oatmeal Cream Pies
Oatmeal Cream Pie
Everyone has a childhood favorite of a store bought item that they always looked forward to getting as a special treat. Some people loved twinkies or those little chocolate cupcakes with the swirls on them, but my favorite was the Oatmeal Cream Pie! I used to pull off one of the cookies (trying not to remove any filling from the other cookie) and eat it first, then eat the bottom cookie... for some reason it made me feel like I had more of a filling to cookie ratio by doing it that way! Well, now that I have grown up to be a huge food snob and won't put overly processed preservative filled items in my body, I thought it might be fun to make these at home with some really good ingredients. These are far from health food, but it's definitely worth it every once in awhile.
For the cookies:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups uncooked oats (see note on using old-fashion vs quick cooking below)
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
For the filling:
1/2 cup butter, room temperature
2 cups powdered sugar
1-3 tablespoons whipping cream or half and half
1 teaspoon vanilla extract
**Note on oatmeal: There is a difference between using old fashioned oatmeal vs using quick-cooking. I find that I like to use half and half for the best consistency. If you use all old fashioned they might be more flat with lots of texture and if you use just quick-cooking then they might not have enough texture and become too thick. I have made these both ways and would go more towards the old fashioned if I needed to pick, but if you can find both try mixing them for the best outcome.
OCP dough
*Preheat oven to 350
*Combine the flour, baking soda, salt, spices, and oats together in a bowl; set aside
*In a stand mixer or hand mixer beat together the butter and sugars until light and creamy
*Add egg and vanilla; mix well
*Slowly add the dry ingredients just until combined; It's a pretty thick dough
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*Use a cookie scoop, or two spoons, to scoop out about a tablespoon size amount of dough on a baking sheet lined with parchment paper
*Make sure to space them out about 2 inches
*Use your hand to slightly flatten the top of the cookies
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*Bake 7-10 minutes, or until the edges start to lightly brown and the cookies are set
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*While the cookies are cooling make the filling
*Combine the butter and powdered sugar in a stand mixer with a whisk attachment or a hand mixer
*Add in the vanilla and whipping cream
*Beat on medium-high until light and fluffy; if the mixture seems too thick you can add more whipping cream
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*Once the cookies have cooled you can spread the filling on half of the cookies and top them with the other half
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Enjoy and feel like a kid again!
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Oatmeal Cream Pies
Ingredients
For the cookies:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups uncooked oats (see note on using old-fashion vs quick cooking below)
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
For the filling:
1/2 cup butter, room temperature
2 cups powdered sugar
1-3 tablespoons whipping cream or half and half
1 teaspoon vanilla extract
**Note on oatmeal: There is a difference between using old fashioned oatmeal vs using quick-cooking. I find that I like to use half and half for the best consistency. If you use all old fashioned they might be more flat with lots of texture and if you use just quick-cooking then they might not have enough texture and become too thick. I have made these both ways and would go more towards the old fashioned if I needed to pick, but if you can find both try mixing them for the best outcome.
**I always buy old fashioned oats, so I put half the amount in the food processor to break them up a bit, instead of using quick cooking.**
Instructions
*Preheat oven to 350
*Combine the flour, baking soda, salt, spices, and oats together in a bowl; set aside
*In a stand mixer or hand mixer beat together the butter and sugars until light and creamy
*Add egg and vanilla; mix well
*Slowly add the dry ingredients just until combined; It's a pretty thick dough
*Use a cookie scoop, or two spoons, to scoop out about a tablespoon size amount of dough on a baking sheet lined with parchment paper
*Make sure to space them out about 2 inches
*Use your hand to slightly flatten the top of the cookies
*Bake 7-10 minutes depending on size, or until the outsides become slightly golden
*While the cookies are cooling make the filling
*Combine the butter and powdered sugar in a stand mixer with a whisk attachment or a hand mixer
*Add in the vanilla and whipping cream
*Beat on medium-high until light and fluffy; if the mixture seems too thick you can add more whipping cream
*Once the cookies have cooled you can spread the filling on half of the cookies and top them with the other half
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