Oatmeal Creme Pie Recipe
With the recent release of our Oatmeal Milk & Honey candle, today being National Oatmeal Day, and Halloween just around the corner, we wanted to share a longtime favorite recipe of ours (well, Kelly’s at least) from the super popular blog Sally’s Baking Addiction. She was gracious enough to let us share her recipe with you here! We crave these pies when we light this candle every.single.time! So, light a candle & get inspired to make these heavenly homemade treats, perfect for your little ghosts and goblins...and you!
Sally’s Baking Addiction Oatmeal Cream Pies
- 1 and 1/4 cups (2.5 sticks; 290g) 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 dark molasses
- 1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups (240g) quick oats (not whole oats)
- 3/4 cup (1.5 sticks; 175g) 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
1) Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
2) Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
3) In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
4) Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5) For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
6) Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creamy filling fresh.
Oatmeal Milk & Honey Collection
Our Oatmeal Milk & Honey collection is so warm and comforting, it is a perfect cool weather, sitting by the fire scent. With Oatmeal Milk & Honey now being available in candles, we have more sets available for purchase. This is a great choice if you aren’t sure what scent someone will enjoy, as it is neutral and just really perfect for fall & winter. Our bar soaps are made with goats milk extract, honey, and oats, which offer a gentle exfoliation. We also offer Oatmeal Milk & Honey in bath bombs and both sizes of body butters!