Description
Freezer-friendly oatmeal cream pies that stay chewy and soft after freezing. Perfect for meal prep, these homemade treats offer better texture and cost savings compared to store-bought versions.
Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1.5 cups dark brown sugar
- 1 cup unsalted butter, softened
- 1 cup vegetable shortening (for filling)
- 2 tsp vanilla extract
- 1.5 tsp ground cinnamon
- 4 cups confectioners’ sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon.
- In a separate large bowl, beat softened butter and vegetable shortening until smooth. Add dark brown sugar and granulated sugar, beating on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then add vanilla extract.
- Gradually add dry ingredients to wet ingredients on low speed, mixing just until flour disappears. Do not overmix.
- Add rolled oats and mix on low until evenly distributed.
- Scoop dough into 2-inch balls and place on baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes until edges are golden brown but centers look slightly soft. Cool on pan for 5 minutes, then transfer to wire racks to cool completely.
- While cookies cool, make filling by beating softened butter and vegetable shortening until creamy.
- Add confectioners’ sugar one cup at a time on low speed, then beat on high for 2-3 minutes until fluffy.
- Add vanilla extract and a pinch of salt, beating for another minute.
- Spread 1.5 tablespoons of filling on the flat side of one cookie and press another cookie on top to form a sandwich.
- Place assembled pies on a parchment-lined baking sheet and flash freeze for 30 minutes to harden the filling.
- Transfer to airtight freezer containers for storage.
Notes
Do not skip the flash freezing step, as it prevents the filling from squishing when packed. Ensure cookies are completely cool before filling to prevent melting. For gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and shortening.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 26
- Sodium: 120
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: oatmeal cream pies, freezer friendly dessert, meal prep cookies, brown sugar oatmeal cookies, homemade cream pies, batch baking