Homemade Oatmeal Cream Pies

instructions, you’ll be whipping up batches of these delectable pies in no time. Here’s how to make your own Homemade Oatmeal Cream Pies:

Ingredients:

For the Oatmeal Cookies:

• 2 large Eggs
• 1 tbsp Molasses
• 3 cups Quick oats
• 100g granulated sugar (1/2 cup)
• 200g brown sugar, packed (1 cup)
• 250g all-purpose flour (2 cups)
• 1 tsp Baking soda
• 1/2 tsp Cinnamon, ground
• 1/2 tsp Salt
• 3 tsp Vanilla
• 1 3/4 cup Butter, unsalted

For the Cream Filling:

• 1 tbsp Cream
• 4 1/8 oz Cream cheese, full-fat
• 330-440g powdered sugar (3-4 cups)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
2. Prepare the Cookie Dough:

• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the eggs, molasses, and vanilla extract, and beat until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the quick oats until evenly distributed throughout the dough.

1. Bake the Cookies:

• Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

1. Prepare the Cream Filling:

• In a medium mixing bowl, beat together the cream cheese, powdered sugar, cream, and vanilla extract until smooth and creamy. Adjust the amount of powdered sugar to achieve your desired consistency.

1. Assemble the Oatmeal Cream Pies:

• Once the cookies are completely cooled, spread a generous layer of cream filling onto the flat side of one cookie.
• Top with another cookie, flat side down, to create a sandwich.
• Repeat with the remaining cookies and cream filling until all the oatmeal cream pies are assembled.

1. Serve and Enjoy:
   Serve the oatmeal cream pies immediately, or store them in an airtight container in the refrigerator for up to 3-4 days.

Cook’s Notes and Variations:

• Chilling the Dough: For thicker, chewier cookies, chill the dough in the refrigerator for 30 minutes to 1 hour before baking.
• Add-Ins: Customize your oatmeal cookies by adding chopped nuts, raisins, or chocolate chips to the dough.
• Gluten-Free Option: Use certified gluten-free oats and a gluten-free flour blend in place of all-purpose flour.

Keto and Low-Carb Versions:

• Keto Version: Substitute almond flour for all-purpose flour and use a low-carb sweetener such as erythritol or stevia.
• Low-Carb Version: Reduce the amount of sweetener used and omit the molasses.

Indulge in the nostalgia of homemade Oatmeal Cream Pies with this irresistible recipe! Whether for yourself or to share with loved ones, these treats are bound to become a household favorite. Enjoy the delightful combination of chewy oatmeal cookies and creamy filling in every bite.