Joanna Gaines Oatmeal Cream Pies Recipe

This Joanna Gaines Oatmeal Cream Pies Recipe elevates the beloved childhood lunchbox snack into a decadent, homemade treat. Featuring soft, chewy spiced oatmeal cookies sandwiched around a fluffy, vanilla buttercream filling, these generous handheld desserts offer a comforting mix of textures and warm spices that far surpass the store-bought version in both flavor and freshness.

Joanna Gaines Oatmeal Cream Pies Ingredients

• 1 cup (2 sticks) Salted Butter (for cookies): Softened to room temperature. Using salted butter balances the heavy sweetness of the brown sugar.
• 1 cup Packed Dark Brown Sugar: Provides the deep molasses flavor and ensures the cookies stay chewy rather than crisp.
• ½ cup Granulated Sugar: Helps the edges crisp up slightly.
• 2 Large Eggs: At room temperature, to bind the dough.
• 1 ½ teaspoons Vanilla Extract (for cookies): Flavor base.
• 1 ½ cups All-Purpose Flour: The structural component.
• 1 teaspoon Baking Soda: Promotes spreading and browning.
• 1 teaspoon Cinnamon: Adds the signature spice warmth.
• ½ teaspoon Allspice: (Optional) For a deeper spice profile.
• ½ teaspoon Kosher Salt: Enhances flavor.
• 3 cups Quick-Cooking Oats: Joanna recommends quick oats over old-fashioned oats for a softer, more uniform texture that mimics the original snack cake.
• ¾ cup (1 ½ sticks) Unsalted Butter (for filling): Softened. Unsalted is preferred here to keep the filling purely sweet.
• 2 ½ cups Powdered Sugar: To thicken and sweeten the cream filling.
• 1 tablespoon Heavy Cream or Milk: To thin the filling to the perfect spreading consistency.
• 1 teaspoon Vanilla Extract (for filling): For the classic crème flavor.

How To Make Joanna Gaines Oatmeal Cream Pies

1. Preheat: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the 1 cup of salted butter, dark brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients: Add the eggs and vanilla extract. Beat until smooth and combined.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt.
5. Combine: With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix until just combined. Stir in the quick-cooking oats until evenly distributed.
6. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart (they will spread). Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes (they will set as they cool), then transfer to a wire rack to cool completely.
8. Make the Filling: While cookies cool, beat the unsalted butter, powdered sugar, heavy cream, and vanilla in a mixer on high speed until fluffy and smooth.
9. Assemble: Match up the cooled cookies into pairs of similar size. Pipe or spread a generous amount of filling onto the flat side of one cookie, then top with the second cookie, flat side down. Gently press to spread the filling to the edges.

Recipe Tips

• Oat Selection: Using “Quick-Cooking” oats is the secret to the texture. Old-fashioned rolled oats will result in a chunkier, heartier cookie that feels more like a granola bar than a soft snack cake.
• Don’t Overbake: The cookies should look slightly underdone in the middle when you pull them out. If you bake them until firm, they will become crunchy once cooled, losing that signature soft “pie” texture.
• Cooling is Critical: If the cookies are even slightly warm when you add the filling, the buttercream will melt into a greasy liquid and run off the sides.
• Matching Game: Since these spread, some cookies might be slightly oval or irregular. Take a moment to match them up by size before you start filling so your sandwiches look uniform.

What To Serve With Oatmeal Cream Pies

• Cold Milk: The absolute classic pairing to wash down the sweet oats.
• Hot Coffee: The cinnamon notes in the cookie pair well with a dark roast.
• Apple Cider: Serve in the fall for a seasonal treat.

How To Store Oatmeal Cream Pies

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: For a firmer filling, store them in the fridge for up to 5 days. Many people prefer the texture when chilled.
• Freezing: Wrap individual pies in plastic wrap and freeze for up to 3 months. Thaw on the counter for 30 minutes before eating.

Oatmeal Cream Pies Nutrition Facts

• Calories: ~380 kcal
• Fat: 18g
• Carbohydrates: 52g
• Protein: 4g
• Nutrition information is estimated per sandwich cookie based on 12 servings.

FAQs

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• Bobby Flay Peach-Blackberry Pie Recipe
• Bobby Flay Apple Pie Recipe