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Think back to those lunchtime oatmeal cream pies! I've whipped up a homemade take that'll knock your socks off. My version pairs chewy, butter-rich oatmeal cookies with an irresistibly smooth cream center. What's cool? They're crafted with simple, pronounceable ingredients—nothing funky thrown in.
What Makes Homemade Versions Superior
After tasting these handcrafted treats, you'll toss those store packages right out. The difference real butter and fresh components make is mind-blowing. I get such a kick watching folks take their first bite—their eyes light up with childhood memories, but way tastier!
Your Ingredient List
- Old-Fashioned Oats: Don't grab quick oats—these give the right chew.
- Regular Flour: Nothing fancy needed here.
- Baking Soda: This gives your cookies that perfect rise.
- Salt: Leave it out if your butter already has salt.
- Cozy Spices: Ginger, nutmeg and cinnamon bring the warmth.
- Unsalted Butter: This lets you control the saltiness.
- Three Sugars: White, brown and powdered each do something special.
- Molasses: Your ticket to amazing chewiness.
- Eggs: A whole one plus just the yolk for extra richness.
- Vanilla: The real stuff makes everything taste better.
- Cream Cheese: This turns your filling absolutely magical.
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Step-By-Step Instructions
- Oven Prep
- Get your oven warming to 350°F and put parchment on your cookie sheets.
- Combine Dry Ingredients
- Throw your oats, flour, baking soda, spices and salt in a bowl and mix them up.
- Butter Mixture
- Whip your butter with all sugars until really fluffy, then drizzle in that molasses.
- Liquid Additions
- Drop in eggs and vanilla, mixing till everything looks smooth.
- Complete The Dough
- Slowly add your dry mix to wet—just until combined, don't go crazy!
- Cookie Formation
- Drop spoonfuls, press them down a bit, and bake around 9 minutes till edges are set.
- Whip Up Filling
- Beat together butter, cream cheese, powdered sugar and vanilla till it's super fluffy.
- Assembly Time
- Wait for cookies to cool completely, then spread filling on one and top with another.
Storage Tips
Your plain cookies can hang out on the counter a couple days. If they've got filling, stick them in an airtight box in the fridge. Though at my place, they usually vanish before storage even becomes a question!
Prep Them Early
You can totally freeze these goodies for up to three months, with or without filling. The raw dough balls also freeze great—just pop them in the oven whenever you want fresh cookies. Just don't forget to let them thaw in your fridge overnight first.
Recipe FAQs
- → Can I use quick oats?
Stick with rolled oats for the best chewy texture and structure in the cookies.
- → Do ingredients need to be warm?
Yes, using softened butter, cream cheese, and eggs makes mixing simple and gives better results.
- → How far ahead can I prep?
The cookies stay fresh in the fridge for up to 5 days, but warm them up before eating for the best taste.
- → Why only one baking tray at once?
It helps your cookies bake evenly without undercooked or overcooked spots.
- → Can I freeze them?
You can freeze the cookies without filling them for up to 3 months. Fill once defrosted for the best texture.