Oatmeal Cream Pies

Oatmeal cookies have a rich history that dates back to the early 19th century. Originally crafted as a means to utilize oats, which were considered a staple in many households, these cookies quickly became a beloved treat. The first recorded oatmeal cookie recipe appeared in a cookbook published in 1930, featuring oats as a primary ingredient. Since then, oatmeal cookies have evolved, with countless variations and adaptations gracing dessert tables across the globe.

Indulge in the nostalgic flavors of Oatmeal Delight Cream Pies, a sweet treat that merges chewy oatmeal cookies with a luscious cream filling. Perfect for special occasions or everyday enjoyment, these pies capture the essence of homemade goodness. In this article, explore the rich history of oatmeal cookies, learn about their nutritious benefits, and follow a step-by-step guide to create these delightful desserts. Impress your loved ones with a batch of cream pies that truly warm the heart!

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Ingredients

For the Oatmeal Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups old-fashioned oats

1 cup raisins or chocolate chips (optional)

For the Cream Filling:

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

2-4 tablespoons milk (as needed for consistency)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Make Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Oats: Fold in the oats and, if desired, the raisins or chocolate chips. Mix until evenly distributed.

Scoop and Bake: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until lightly golden at the edges. The cookies will look slightly underbaked when you take them out (they will firm up as they cool).

Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Prepare Cream Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and mix until smooth. Add the vanilla extract and milk, one tablespoon at a time, to achieve a spreadable consistency.

Assemble the Cream Pies: Once the cookies are completely cooled, spread a generous amount of cream filling on the flat side of one cookie and sandwich it with another cookie, flat sides together. Repeat with the remaining cookies and filling.

Chill and Serve: For best flavor and texture, refrigerate the assembled cream pies for at least 30 minutes before serving.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12-15 pies