Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
- In a large mixing bowl, use an electric mixer (or a stand mixer with the paddle attachment) to beat the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, softened, 1 cup granulated sugar, ½ cup packed light brown sugar
- Add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here; you want to avoid developing the gluten in the flour too much.1 ½ cups all-purpose flour
- Gently stir in the rolled oats until they are evenly distributed throughout the cookie dough.1 ½ cups rolled oats (old-fashioned oats, not instant)
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but not overly brown. They will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. It's important that the cookies are fully cooled before assembling the cream pies.
- While the cookies are cooling, prepare the cream filling. In a large bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter, softened
- Gradually add the granulated sugar and packed light brown sugar, beating until well combined and fluffy.½ cup granulated sugar, ½ cup packed light brown sugar
- Add the milk and vanilla extract to the butter mixture and beat until smooth and creamy.¼ cup milk (whole milk recommended), 1 teaspoon vanilla extract
- Gradually add the sifted powdered sugar, ½ cup at a time, beating on low speed until fully incorporated and the filling is smooth and spreadable. You may need to scrape down the sides of the bowl a few times. Continue beating on medium-high speed for an additional 1-2 minutes until extra light and fluffy.1 ½ cups powdered sugar, sifted
- Once the cookies are completely cool, pair up similar-sized cookies. Spread a generous dollop of the cream filling onto the flat side of one cookie, and then gently top with another cookie, pressing lightly to create a sandwich.
- Place the assembled oatmeal cream pies on a parchment-lined plate or tray. Refrigerate for at least 30 minutes to allow the filling to set and the flavors to meld. This chilling step is essential for achieving the perfect texture.
Notes
Store assembled pies in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months.
