The Best Old Fashioned Oatmeal Pies
Soft! Chewy! Creamy! OH YEAH! I am sharing THE BEST OLD FASHIONED OATMEAL PIES recipe with YOU!
Do you remember these sweet beauties? I sure do!
When I was a little girl my mother would sometimes purchase an oatmeal pie wrapped in cellophane at a local gas station. When she got in the car she would split it in half to share. She always gave me the biggest half. We would take small bites to make it last and agree that this is by far the best sweet treat in the world. Isn’t the best feeling to recall time spent with someone you love dearly? That tiny little pie shared between mother and daughter created such joy and a memory that warms my heart to this very day. Smiling!
Today I am sharing my homemade recipe for The Best Old Fashioned Oatmeal Pies with YOU! Soft, creamy, chewy, oatmeal cookie filled with a lightly whipped cream cheese. Grab your apron!
Let’s Make…
The Best Old Fashioned Oatmeal Pies
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The Best Old Fashioned Oatmeal Pies
Makes 8 to 10
Ingredients
Oatmeal Cookies
- 1 1/2 cup all purpose flour, leveled
- 1/2 teaspoons coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar, packed and leveled
- 1/2 cup granulated sugar
- 1 tablespoon molasses, unsulfured if available
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cup rolled oats (AVOID USING INSTANT OATMEAL!)
Cream Filling
- 8 ounces cream cheese
- 1/4 cup butter
- 1/2 cup powdered sugar
- dash of cinnamon
Instructions
Cookies
Preheat oven to 350° F. Place rack in the center of the oven.
Line a cookie sheet with parchment paper.
Add the flour, salt, baking powder, baking soda, and cinnamon into a bowl and whisk together. Stir in the oats.
Add the butter, brown sugar, granulated sugar, and molasses into the bowl of a stand mixer. (A medium mixing bowl and a hand mixer works just as well.) Mix at medium speed for 4 to 5 minutes until light and fluffy. Add the vanilla and mix until just combined. Add in the eggs one at a time and mix until combined.
Slowly add flour and oatmeal mixture into to mixing bowl and mix until just combined. Avoid overmixing.
Use a 2 inch cookie scoop and scoop batter onto a baking sheet 4 inches apart.
Lightly wet your palm and give each cookie a gentle press.
Bake for 8 to 10 minutes until just the edges start to turn golden brown. Remove from oven.
Cool for a few minutes on the pan. Use a cookie spatula and move the cookies to a cooling rack.
Filling
In a mixing bowl, mix the cream cheese, butter, cinnamon, and powdered sugar until smooth.
Assemble the Oatmeal Pies
Dalop a mound of filling onto a cooled oatmeal cookie with a spoon. Spread with the back of the spoon. Place a second oatmeal cookie on top. Repeat with remaining cookies.
Notes + Tips
- Be sure to use ROLLED OATS and AVOID using QUICK OATS OR INSTANT OATMEAL for these cookies. Quick oats and instant oatmeal absorb liquid differently which equal a dry cookie verses a chewy cookie.
- Keep a close eye on these cookies. They are done when the edges become golden. Avoid overbaking.
- These cookies are delicious cold!
- These make a great take-away gift for a party. Wrap them individually in plastic wrap and place them in a bowl for guests to take when exiting.
- Bag them individually, pop on a personalized label, tie on a pretty bow, and use them as place cards at your next dinner party!
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The Best Old Fashioned Oatmeal Cookies
Ingredients
Oatmeal Cookies
- 1 1/2 cup all purpose flour, leveled
- 1/2 teaspoons coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup 2 sticks unsalted butter, room temperature
- 3/4 cup light brown sugar, packed and leveled
- 1/2 cup granulated sugar
- 1 tablespoon molasses, unsulfured if available
- 1 teaspoon pure vanilla extract
- 2 eggs, room temperature
- 1 1/2 cup rolled oats AVOID USING INSTANT OATMEAL OR QUICK OATS!
Cream Filling
- 8 ounces cream cheese
- 1/4 cup butter
- 1/2 cup powdered sugar
- dash of cinnamon
Instructions
- Preheat oven to 350° F. Place racks in the center of the oven.
- Line a baking sheet with parchment paper.
- Add the flour, salt, baking powder, baking soda, and cinnamon into a bowl and whisk together. Stir in the oats. Set aside.
- Add the butter, brown sugar, granulated sugar, and molasses into the bowl of a stand mixer. (A medium mixing bowl and a hand mixer work just as well.) Mix at medium speed for 4 to 5 minutes until light and fluffy. Add the vanilla and mix until just combined. Add in the eggs one at a time and mix until combined.
- Add the oatmeal and flour mixture and mix until combined.
- Use a 2 inch cookie scoop and scoop batter onto a baking sheet 4 inches apart. Give each cookie a tiny press.
- Bake for 8 to 10 minutes until just the edges start to turn golden brown. Remove from oven. Cool for a few minutes on the pan. use a cookie spatula and move the cookies to a cooling rack.
- Filling
- Mix the cream cheese, butter, cinnamon, and powdered sugar until smooth.
- Assembly
- Dalop a mound of filling onto a cooled oatmeal cookie. Spread with the back of the spoon. Place a second oatmeal cookie on top. Repeat with remaining cookies.
Notes
- Be sure to use ROLLED OATS and AVOID using QUICK OATS OR INSTANT OATMEAL for these cookies. Quick oats and instant oatmeal absorb liquid differently which equal a dry cookie verses a chewy cookie.
- Keep a close eye on these cookies. They are done when the edges become golden. Avoid overbaking.
- These cookies are delicious cold!
- These make a great take-away gift for a party. Wrap them individually in plastic wrap and place them in a bowl for guests to take when exiting.
- Bag them individually, pop on a personalized label, tie on a pretty bow, and use them as place cards at your next dinner party!
Nutrition
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