Homemade Oatmeal Cream Pies

I had to save the best for last this week. Oatmeal Cream Pies were my all time favorite. There’s just something about that soft chewy oatmeal cookies with the cream filling smooshed between.

I have a confession to make about the store bought version of this cookie. When I was in High School, I was the yearbook editor senior year with a good friend of mine K. He and I had a class period each day to do yearbook work as an independent study class. We had the yearbook room to ourselves for one hour a day. It was a lot of fun. We kept Oatmeal Cream Pies in the yearbook drawer and would house these things on a regular basis. We’d go through a disgusting amount of these cookies in one hour. Thank goodness for my high-school metabolism (which has since vanished), as well as my stomach of steel. Oh man, parts of high school were a good time.

Back to reality. In the past 10+ years since then, my stomach has become more sensative to dairy and other foods, and I have to work to not gain weight. I’ve learned a lot about how to eat healthy and gained quite the love of cooking and baking. I’ve also learned that most store bought foods can be made a hundred times better at home.

These cookies are no exception. The brown sugar in the cookies keeps them perfectly soft and the filling is so much better than what’s in the store bought version. It’s like a homemade marshmallow fluff, and it’s amazing. I packaged them in celophane bags so they were easy to throw into lunches for me and Hubby this week.

One Year Ago: Best Dang Thing Ever Bars

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Homemade Oatmeal Cream Pies

Yield: 24


For the Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water

For the Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla
1 cup powdered sugar
8 ounces vegetable shortening


Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.

Make the filling
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

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27 Responses to “Creme Brulee Cupcakes”

  1. #
    Joelen — April 16, 2009 at 1:28 pm

    What a delicious entry and thank you for submitting it to this month’s Tasty Tools!

  2. #
    alauna — April 16, 2009 at 2:57 pm

    yum – these look so good!

    i often write posts well after the recipe has been made and photographed, especially if there’s no recognizable feature (like a holiday).

  3. #
    Amy Kingman — April 16, 2009 at 3:24 pm

    woah! these look fantastic!!! Jen, are you EVER moving to Indy? We need to move in next door to each other. We’ll help you ‘take care of’ all of your experiments. 🙂

  4. #
    Jen — April 16, 2009 at 3:27 pm

    Ha Amy – I doubt we’d ever end up in Indy… Cincy is about as close as we’ll get… Or you guys can move to Boston 😉

  5. #
    Jessica — April 16, 2009 at 4:38 pm

    They look amazing! Great job!

  6. #
    Stephanie Wagner — April 16, 2009 at 7:04 pm

    What a great idea – two tastey desserts in one! I like Amy’s idea too. At least if you live in Cincy we could get a carrier pigeon or something…

  7. #
    Jen — April 16, 2009 at 7:16 pm

    Or we just need a carrier pigeon who can handle the distance from Boston.

  8. #
    Erin — April 17, 2009 at 12:23 am

    This looks great! My husband’s favorite dessert is also creme brulee 🙂

  9. #
    oneparticularkitchen — April 17, 2009 at 4:15 am

    Oh my heavens! That looks so good!

  10. #
    bricogirl — April 17, 2009 at 10:11 am

    I really like the way you frosted these – gives me ideas. Here’s a creme brulee recipe for anyone interested in trying – it’s really easy – but you’re right – doesn’t travel. Happy baking.

  11. #
    Netts Nook — April 17, 2009 at 2:31 pm

    Thanks for sharing mouth watering I love Creme Brulee. So good.

  12. #
    Ingrid — April 17, 2009 at 8:14 pm

    Yum those sound & look DELISH! Thanks for sharing the recipe & tip on another way to frost my cupcakes. 🙂

  13. #
    Stephanie — April 18, 2009 at 1:45 am

    These look amazing!

  14. #
    bakergirlcreations — April 18, 2009 at 4:25 am

    Super cute way to ice the cupcakes! Creme Brulee is my favourite dessert, I think these need to be added to my list of must makes!

  15. #
    Maris — April 18, 2009 at 4:29 am

    I like your blogging strategy – I tend to be the exact same way! Sometimes I get so backlogged and other times, I’ll have 10 posts sitting as drafts.

    These cupcakes look so good – a nice twist on a traditional frosted cupcakes. I would have never thought to do this.

  16. #
    Colleen — April 20, 2009 at 3:46 pm

    Wow – what a fabulous recipe! They must be delicious!

  17. #
    madebymel — April 22, 2009 at 7:20 pm

    I made these last year and they were SO GOOD! I love creme brulee.

  18. #
    Xiaolu — April 30, 2009 at 8:50 pm

    I’d like to try making these for a coworker’s birthday, but I have 2 questions. First, is there anyway to toast the top if I don’t have a torch? Second, how far in advance could I make all or any of the components? Thanks!

  19. #
    Jen — May 2, 2009 at 2:55 am

    Xiaolu – Sorry I didn’t get back to you sooner. I was on vacation. I don’t know if you could torch them without a torch… I know for creme brulee you can use a broiler, but it doesn’t work so well. I wouldn’t make these too far in advance. We noticed the cupcakes going stale within a day or two.

  20. #
    Xiaolu — May 5, 2009 at 5:53 am

    Hi again, Jen! I didn’t end up making these until tonight. They taste good, but this was my first time making SMBC and I think I did something wrong. It’s funny, my buttercream never broke/curdled when I added the butter and I heard slapping noises almost immediately. But it was too soft to pipe, so I chilled it then rewhipped. Unfortunately, the SMBC softened again pretty quickly and also started looking a little curdled. Do you have any idea what I might’ve done wrong? Could the meringue have been too warm still when I added the butter? Thanks again!


  21. #
    Jen — May 15, 2009 at 1:02 am

    Xiaolu – Sorry for not getting back to you sooner. I’m no expert on SMBC, but your butter may have been too soft. It should be just at room temp. I would definitely check out this tutorial on SMBC. I found it very helpful when I was first starting to make SMBC.

  22. #
    Tonya — November 23, 2009 at 4:50 pm

    I’ve made these cupcakes, and they are amazing, but when I use my creme brulee torch to carmelize the sugar, the frosting melted and slid off the cupcake. To get around this, I carmelized the brown sugar on a piece of tinfoil and then placed the pieces on top of the frosting. I tried using a smaller flame, holding the torch further away from the cupcake, and even froze the cupcake with the frosting for a little bit, but nothing would stop the frosting from melting off. Am I doing something wrong?

  23. #
    Jen — November 23, 2009 at 4:55 pm

    Tonya, It’s been a while since I made these, but I do remember that the first one I did, the frosting melted off. After that I had Hubby do the torching and he just kept the flame further away from the frosting. We also let the set before moving them once they had been torched. Sorry that you’re having so much trouble with the recipe. But it sounds like you may have found a solution.

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