Can I freeze homemade oatmeal cream pies?

Yes, you can freeze homemade oatmeal cream pies. Place them in an airtight container or freezer bag, separating each pie with parchment or wax paper to prevent sticking. They can be stored in the freezer for up to 3 months. Thaw them at room temperature before serving.

How should I store homemade oatmeal cream pies?

To store homemade oatmeal cream pies, place them in an airtight container with a layer of parchment or wax paper between each pie to keep them from sticking together. Store them at room temperature in a cool, dry place. They will stay fresh for about 3 to 5 days.

Can I make the oatmeal cookies ahead of time and assemble the cream pies later?

Yes, you can make the oatmeal cookies ahead of time and assemble the cream pies later. Store the baked cookies in an airtight container at room temperature. When you're ready to assemble the cream pies, prepare the cream filling and sandwich it between two cookies.

Can I use a different type of filling instead of the cream filling?

Yes, you can experiment with different fillings if you prefer. While the classic oatmeal cream pie has a creamy filling, you can try variations like peanut butter, chocolate ganache, or vanilla buttercream frosting. Get creative and find a combination that suits your taste!

Easy and Satisfying Homemade Oatmeal Cream Pies

Description

Indulge in the nostalgia of homemade oatmeal cream pies with this easy recipe. Learn how to make soft oatmeal cookies with a creamy filling.

Ingredients

Units Scale

1 1/2 c. shortening
1 2/3 c. light brown sugar, packed
4 large eggs
2 tsp. Vanilla extract
2 1/4 c. all purpose flour
2 tsp. Cinnamon
1 1/2 tsp. Baking soda
1 tsp. Salt
1/2 tsp nutmeg
4 c. old fashioned oats
For filling
3/4 c. shortening
3 c. Confestioners’ sugar
7 oz. marshmallow fluff
1–3 tbsp. Milk
1 tsp. Vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350 Degrees. Line a baking sheet with parchment paper. And spray with baking spray.
In a large mixing bowl, combine the shortening and brown sugar. Mix until well mixed using an electric handheld or stand mixer on medium speed using a paddle attachment. Add the eggs one at a time. Add the vanilla extract and mix. Combine the flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Combine the flour mixture with the wet ingredients.
Once combined, fold in the old-fashioned oats. Use a cookie scoop, scoop the dough, and place it on a baking sheet. Spread the cookie dough about 1 ½ inches apart. Bake in the oven for 8-10 minutes. Allow to cool for 5-10 minutes, and transfer them to a cooling wire rack. Continue baking.
In a separate mixing bowl, cream the shortening, powdered sugar, marshmallow cream filling, pinch of salt, and vanilla extract. Mix. Once combined, add the milk one tablespoon at a time until the filling becomes the consistency of frosting and creamy.
Place the filling in a piping bag with a rounded tip or simply cut the tip-off of the bag with no tip insert. Pipe the filling onto one of the sandwich cookies and place the twin cookie on top. Serve as desired.

Prep Time: 25 mins
Cook Time: 10 mins
Category: Dessert
Method: Bake
Cuisine: American