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Luna Hossain

Oatmeal Cream Pies

Oatmeal cream pies are soft, filling, easy to make, and stay fresh for several days. The method includes preheating the oven, preparing a lined baking sheet, creaming butter and sugars, adding egg and vanilla, then gently mixing in the dry ingredients and oats to keep the cookies chewy. The dough is portioned, slightly flattened, baked until golden and soft, and cooled completely. A thick, smooth cream filling is prepared and spread between two cookies to assemble the pies. The recipe uses simple steps and basic tools to create tender, neatly filled treats.
Calories: ~420 | Carbohydrates: ~52 g | Fat: ~20 g | Protein: ~5 g
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8
Course: Cookies
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Rolled oats
  • All-purpose flour
  • Granulated sugar
  • Brown sugar
  • Butter
  • Egg
  • Baking soda
  • Salt
  • Vanilla extract
  • Powdered sugar
  • Heavy cream or milk

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Spoon or spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment paper. The pan should be flat and ready to use.
  2. In a bowl, mix butter and both sugars until smooth and thick. The mixture should look creamy, not grainy.
  3. Add the egg and vanilla and stir until fully blended. The batter should look glossy.
  4. Add flour, baking soda, and salt. Stir just until the dry parts disappear. The dough should be soft.
  5. Fold in the oats. They should be spread evenly through the dough.
  6. Scoop small mounds onto the baking sheet, leaving space between each one. Press them slightly flat.
  7. Bake until the cookies are golden and set but still soft in the center. This takes about 10–12 minutes.
  8. Let the cookies cool fully. They should feel tender, not crisp.
  9. In a clean bowl, mix butter, powdered sugar, and cream until thick and smooth. The filling should hold its shape.
  10. Spread filling on the flat side of one cookie, then top with another cookie. Press gently until the filling reaches the edges.

Notes

Do not overmix the dough or the cookies can turn dense. If you overbake, they will lose their chew. Make sure the cookies are fully cool before adding the filling, or it will melt and slide.