Mohamed Shili This delicious and nostalgic recipe for Joanna Gaines’ Oatmeal Cream Pies is the perfect treat for when you’re craving something soft, creamy, and sweet. Quick to whip up with everyday ingredients, these pies are a delightful twist on a childhood classic. Perfect for sharing, they’re sure to impress with their chewy texture and fluffy filling!
Recipe Ingredients:
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups (255g) quick oats (not whole oats)
Creme Filling
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- salt, to taste
How To Make Oatmeal Cream Pies?
- Preheat the oven: Preheat your oven to 191°C / 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 1 minute.
- Add wet ingredients: Beat in the egg, vanilla extract, and molasses, scraping down the sides as needed.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
- Combine wet and dry ingredients: With the mixer on low, gradually add the dry mixture to the wet ingredients. The dough will be thick; finish mixing by hand if needed.
- Portion the dough: Drop balls of dough (about 2 tablespoons each) onto the baking sheet, spacing them 3 inches apart as the cookies will spread.
- Bake the cookies: Bake for 10 minutes or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the creme filling: In a clean bowl, beat the butter on high speed until creamy, about 1 minute. Add the icing sugar and beat on medium speed for 1–2 minutes.
- Add cream and vanilla: Pour in the heavy/double cream and vanilla extract, then beat on high for 2–3 minutes until fluffy. Add a pinch of salt to taste. Adjust consistency with additional cream if needed.
- Assemble the oatmeal cream pies: Spread about 1½ tablespoons of the creme filling on the flat side of half the cookies. Top with the remaining cookies (flat side to the filling), pressing gently to make sandwiches.
Recipe Tips:
- Use room temperature ingredients: Ensure the butter and egg are at room temperature before starting. This helps the dough mix evenly and creates the perfect texture for soft, chewy cookies.
- Don’t overbake the cookies: Take the cookies out of the oven when the edges are golden but the centers still look soft. They’ll firm up as they cool.
- Spoon and level your flour: Avoid dense cookies by spooning the flour into your measuring cup and leveling it off with a knife. Too much flour can ruin the texture.
- Chill the dough if it’s too soft: If your dough feels sticky, pop it in the fridge for 15–20 minutes. This prevents the cookies from spreading too much in the oven.
- Make the filling fluffy: Beat the creme filling on high speed for a few minutes to make it light and airy. This creates the perfect contrast to the chewy cookies.
How To Store Leftovers?
- Refrigerate: First, let the leftover oatmeal cream pies cool completely to room temperature. Place them in an airtight container and refrigerate for up to 5 days to keep the creamy filling fresh.
- Freeze: Allow the oatmeal cream pies to cool completely, then wrap each individually in plastic wrap. Place them in a freezer-safe container and freeze for up to 2 months. To serve, thaw them in the refrigerator overnight.
Nutrition Facts
- Calories: 170
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 1g
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Joanna Gaines Oatmeal Cream Pies
Description
This delicious and nostalgic recipe for Joanna Gaines’ Oatmeal Cream Pies is the perfect treat for when you’re craving something soft, creamy, and sweet. Quick to whip up with everyday ingredients, these pies are a delightful twist on a childhood classic. Perfect for sharing, they’re sure to impress with their chewy texture and fluffy filling!
Ingredients
Creme Filling
Instructions
- Preheat the oven: Preheat your oven to 191°C / 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Cream the butter and sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 1 minute.
- Add wet ingredients: Beat in the egg, vanilla extract, and molasses, scraping down the sides as needed.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
- Combine wet and dry ingredients: With the mixer on low, gradually add the dry mixture to the wet ingredients. The dough will be thick; finish mixing by hand if needed.
- Portion the dough: Drop balls of dough (about 2 tablespoons each) onto the baking sheet, spacing them 3 inches apart as the cookies will spread.
- Bake the cookies: Bake for 10 minutes or until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the creme filling: In a clean bowl, beat the butter on high speed until creamy, about 1 minute. Add the icing sugar and beat on medium speed for 1–2 minutes.
- Add cream and vanilla: Pour in the heavy/double cream and vanilla extract, then beat on high for 2–3 minutes until fluffy. Add a pinch of salt to taste. Adjust consistency with additional cream if needed.
- Assemble the oatmeal cream pies: Spread about 1½ tablespoons of the creme filling on the flat side of half the cookies. Top with the remaining cookies (flat side to the filling), pressing gently to make sandwiches.
Notes
- Use room temperature ingredients: Ensure the butter and egg are at room temperature before starting. This helps the dough mix evenly and creates the perfect texture for soft, chewy cookies.
- Don’t overbake the cookies: Take the cookies out of the oven when the edges are golden but the centers still look soft. They’ll firm up as they cool.
- Spoon and level your flour: Avoid dense cookies by spooning the flour into your measuring cup and leveling it off with a knife. Too much flour can ruin the texture.
- Chill the dough if it’s too soft: If your dough feels sticky, pop it in the fridge for 15–20 minutes. This prevents the cookies from spreading too much in the oven.
- Make the filling fluffy: Beat the creme filling on high speed for a few minutes to make it light and airy. This creates the perfect contrast to the chewy cookies.
Joanna Gaines Oatmeal Cream Pies
