Homemade Oatmeal Cream Pies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F (191°C) and line baking sheets with parchment or silicone mats.
2. Beat the butter, brown sugar and granulated sugar on medium-high speed until light and creamy, about 3 minutes, scraping the bowl as needed. Add the egg, vanilla and molasses and beat on high for about 1 minute.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and oats.
4. With the mixer on low, slowly add the dry ingredients to the wet. The dough will be thick and sticky, so finish mixing by hand if needed.
5. Scoop about 2 heaping tablespoons of dough per cookie (45 g each) and space them 3 inches apart on the sheets, about 6 per sheet.
6. Bake for 10 to 13 minutes, until the edges are very lightly golden and the centers look very soft.
7. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
8. Beat the 3/4 cup butter on high until creamy, about 1 minute. Add the confectioners' sugar and beat on medium for 1 to 2 minutes. Add the cream and vanilla and beat on high for 2 to 3 minutes. Add a pinch or two of salt to taste. If the filling is too thick, beat in another tablespoon of room-temperature cream.
9. Spread about 1.5 tablespoons of filling on the flat side of half the cookies and top with the rest, flat side down.
10. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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