Ingredients
Cookies
- 2 1/4 cups (211g) rolled oats (not quick oats)
- 1 3/4 cups (247g) all-purpose flour (scoop and level to measure)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground ginger (optional)
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 Tbsp molasses
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Cream Filling
- 8 Tbsp unsalted butter, at room temperature
- 2 oz. cream cheese, near room temperature
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line 18×13-inch baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, cinnamon, nutmeg, and optional ground ginger for about 30 seconds to blend the spices and leaveners evenly. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl using an electric hand mixer or a stand mixer with paddle attachment, cream together 1 cup of unsalted butter, granulated sugar, and light brown sugar until the mixture is pale and fluffy, which usually takes a few minutes.
- Add Molasses and Eggs: Blend in 2 tablespoons of molasses, scrape down the bowl to incorporate any stuck bits, then mix in the egg, followed by the egg yolk and 1 teaspoon of vanilla extract. Scrape the bowl again to ensure even mixing.
- Combine Wet and Dry Mixtures: Gradually add the flour and oats mixture to the butter-sugar mixture. Mix until just combined, then scrape the bowl and carefully fold the batter a few times to ensure everything is evenly incorporated without overmixing.
- Shape Cookies: Using a #40 scoop or measuring about 1 1/2 tablespoons, scoop the dough onto the parchment-lined baking sheets. Space about 12 cookies evenly apart and flatten each slightly to ensure even baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven until the cookies are set on the edges but still slightly under-baked in the center, approximately 9 minutes.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. Repeat this process with the remaining dough.
- Prepare Cream Filling: In a clean mixing bowl, use an electric mixer to cream together 8 tablespoons of unsalted butter and 2 ounces of cream cheese until smooth and blended.
- Add Powdered Sugar and Vanilla: Gradually add 2 1/4 cups powdered sugar and 1 teaspoon vanilla extract. Whip the mixture on high speed for 2 to 3 minutes until light, fluffy, and creamy.
- Assemble Oatmeal Cream Pies: Spread or pipe the cream filling generously between two cooled cookies, sandwiching them together evenly.
- Store and Serve: Store assembled oatmeal cream pies in an airtight container in the refrigerator. Before serving, bring them to room temperature for the best flavor and texture.
Notes
- Use rolled oats, not quick oats, for the best texture in cookies.
- Flatten cookies slightly before baking to promote even cooking.
- Slight under-baking in the center helps keep cookies soft and chewy.
- Bring cream cheese and butter to near room temperature for smooth filling.
- Cookies can be stored in an airtight container in the fridge for up to 3 days.
- For extra flavor, freshly grate nutmeg rather than using pre-ground.
- If you do not have a cookie scoop, measure dough by tablespoons and shape into balls.
- Prep Time: 20 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
