Homemade Oatmeal Cream Pies

Servings: 9 Total Time: 50 mins Difficulty: Intermediate
You'll never want to buy these again

Indulge in the nostalgic delight of homemade oatmeal cream pies. Soft, chewy oatmeal cookies sandwich a luscious, creamy filling, creating a perfect balance of flavors and textures. Crafted with care, these treats are a timeless classic that will transport you back to simpler days.

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Homemade Oatmeal Cream Pies

Difficulty: Intermediate Prep Time 25 mins Cook Time 10 mins Rest Time 15 mins Total Time 50 mins
Cooking Temp: 350  F Servings: 9 Calories: 486
Best Season: Suitable throughout the year

Description

This recipe for oatmeal cream pies is mouthwatering and addictive. You'll never want to buy the store-bought version again. With only a few simple ingredients, this recipe is cheap and easy to throw together and will have your family begging for more.

For the cookies:

Cooking Mode Disabled

For the filling:

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a medium bowl, combine flour, oats, baking soda, cinnamon and salt. Set aside.

  3. With a hand mixer or in a stand mixer, cream together butter and sugars for 2 minutes. Add honey, vanilla extract and egg and mix until fully combined.

  4. Add dry ingredients to wet ingredients, half at a time.

  5. Using a cookie scoop or spoon, spoon cookies onto a silicone mat or parchment paper lined cookie sheet. This recipe should make 18 individual cookies, or 9 finished cream pies.

  6. Bake cookies for 10 minutes. Remove from oven and cool for 10 minutes on tray. Remove and cool the rest of the way on a wire rack.

  7. While the cookies are cooling, prepare the filling. With a hand mixer or in a stand mixer, whip the butter for 2-3 minutes.

  8. Add confectioners’ sugar to butter, one cup at a time. Add vanilla extract and whip an additional minute.

  9. When the cookies are completely cool, spread a thick layer of the filling on the bottom side of one cookie. Top with another cookie and press gently together. Continue until 9 cream pies are complete.

Nutrition Facts

Servings 9


Amount Per Serving
Calories 486kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 95mg32%
Sodium 184mg8%
Total Carbohydrate 69g23%
Dietary Fiber 0.63g3%
Sugars 51g
Protein 5g10%

Calcium 34 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keywords: delicious, homemade, dessert, cookie
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Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.

Samantha Doe Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.

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