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Homemade Oatmeal Cream Pies stacked on a plate.

Homestyle Oatmeal Cream Sandwich Cookies

Homestyle Oatmeal Cream Sandwich Cookies, warmly spiced oatmeal cookies wrapped around a cloud-like vanilla cream filling feel like a sweet bite of childhood.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 15
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¼ cups unsalted butter softened fully for easy creaming
  • 1 cup dark brown sugar packed tightly for deeper molasses flavor
  • ½ cup granulated sugar fine white sugar for balance
  • 1 large egg brought to room temperature for smooth mixing
  • 2 teaspoons vanilla extract pure extract for best aroma
  • 1 tablespoon molasses unsulphured not blackstrap
  • 1 ⅔ cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking soda fresh for proper rise
  • ½ teaspoon salt fine sea salt preferred
  • ¾ teaspoon ground cinnamon freshly ground if possible
  • ¼ teaspoon ground cloves adds warmth and depth
  • 3 cups quick oats not old-fashioned oats
Cream Filling
  • ¾ cup unsalted butter softened until creamy
  • 3 cups confectioners’ sugar sifted to avoid lumps
  • 3 tablespoons heavy cream room temperature for smooth blending
  • 1 ½ teaspoons vanilla extract pure vanilla for flavor
  • Salt added gradually to balance sweetness

Method
 

  1. Preheat the oven to 375°F (191°C) and line baking sheets with parchment or silicone mats.
  2. In a large mixing bowl, beat the butter with both sugars on medium-high speed until pale, fluffy, and creamy, scraping the bowl as needed.
  3. Add the egg, vanilla, and molasses, then beat again until fully blended and smooth.
  4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, and oats, whisking until evenly distributed.
  5. With the mixer on low speed, slowly blend the dry mixture into the wet ingredients until a thick, sticky dough forms.
  6. Portion about 2 heaping tablespoons of dough per cookie and space them several inches apart on the prepared baking sheets.
  7. Bake until the edges are lightly golden but centers remain soft, about 10–13 minutes.
  8. Let the cookies rest on the baking sheet briefly, then transfer to a rack and cool completely before filling.
  9. For the filling, beat the butter until smooth, then gradually mix in the confectioners’ sugar until thick and creamy.
  10. Add the cream and vanilla, then whip on high speed until light and fluffy, adjusting with a pinch of salt if needed.
  11. Spread filling onto the underside of half the cookies and sandwich with remaining cookies, pressing gently to seal.

Nutrition

Serving: 120gCalories: 430kcalCarbohydrates: 56gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 230mgPotassium: 140mgFiber: 3gSugar: 34gVitamin A: 520IUCalcium: 40mgIron: 1.6mg

Notes

These cookies are inspired by nostalgic bakery treats but made richer and softer at home. The filling is best freshly whipped for the fluffiest texture and most comforting bite.

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