Soft oatmeal cream pies

Name: Soft oatmeal cream pies
Prep time: 40 min
Cook time: 60 min
Total time: 160 min
Yield: 13
Ingredients: 452 g unsalted butter; 5 g baking soda; 2 g ground cinnamon; 0.5 g ground cloves; 45 ml heavy cream; 18 ml liquid vanilla extract; 209 g all-purpose wheat flour; 255 g quick-cooking oat flake, not whole rolled oats; 21 g mild unsulphured molasses, not blackstrap; 50 g raw whole egg; 4 g fine salt; 100 g white sugar; 200 g soft dark brown sugar; 360 g icing sugar

Dessert
American

Soft oatmeal cookies with molasses and cinnamon, filled with vanilla buttercream.

Active time40 min

Cooking1 h

Total3 hResting : 1 h

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Ingredients

452 g unsalted butter
45 ml heavy cream
50 g raw whole egg
2 g ground cinnamon
18 ml liquid vanilla extract
209 g all-purpose wheat flour
4 g fine salt
100 g white sugar
200 g soft dark brown sugar
360 g icing sugar
5 g baking soda
0.5 g ground cloves
255 g quick-cooking oat flakes, not whole rolled oats
21 g mild unsulphured molasses, not blackstrap

Preparation

Step completed · 1
Temper butter and cream for about 20 minutes. Butter should be soft but not melted. Crack eggs, beat and weigh the required net amount without shell. Beat 282 g butter with brown and white sugars for about 3 minutes. Add egg, 10 ml vanilla and molasses and beat for 1 minute. Mix flour, soda, 3 g salt, cinnamon, cloves and quick oats, then fold in without overmixing. Reserve remaining butter, vanilla and salt for filling.
Step completed · 2
Divide into equal cookies of about 44 g dough, roughly 26 cookies to pair. Place on baking paper about 7.5 cm apart. Use a 45 × 33 cm tray with at most 6 cookies. Bake each batch for about 12 minutes in a preheated conventional oven at 191 °C, until edges are lightly golden and centres remain soft. Bake in about 5 successive batches. Leave for 10 minutes on the tray, then transfer to a rack. Allow another 30 minutes after the last batch until completely cold. Pair matching cookies.
Step completed · 3
Sift the icing sugar. Beat reserved 170 g butter with icing sugar, cream, reserved 7.5 ml vanilla and 0.5 g salt for about 5 minutes until smooth and fluffy. Divide all filling evenly between completely cold cookie pairs, spread on one underside and close without crushing.

Allergens

Eggs
Gluten
Milk

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration