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

Print Save

Homemade Oatmeal Cream Pies

Yield: 24

Ingredients:

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

Directions:

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.

    Pin It

22 Responses to “Carrot Cake and Cheesecake Cake”

  1. #
    1
    Lauren @ Healthy Food For Living — April 13, 2011 at 4:45 pm

    Give me a moment to compose myself… ok. This is the cake that my dreams are made of! Carrot cake and cheesecake are my two favorite cakes, so combine them into one amazing dessert, and I’m in total bliss. It looks phenomenal, and I would dominate a big slice ;).

  2. #
    2
    lms — July 13, 2011 at 4:16 pm

    This cake was phenomenal!!!!! I have now made 3 versions and I think the carrot was the best. Everyone raved over it and we all thought it was better the 2nd day! YUM is an understatement!

  3. #
    3
    Matt — January 27, 2013 at 3:49 pm

    I’m confused, how did the become a red velvet cake during the assembly?

    • beantownbaker — January 27th, 2013 @ 4:07 pm

      That was a typo in the recipe since this was based on the red velvet cheesecake cake that I had made. I fixed it. Hope that helps.

  4. #
    4
    Chewy — March 29, 2013 at 11:19 am

    Do i have to put the cheesecake pan in a roaster with water? I dont have a roaster? Before I purchase one I thought Id ask. Ive made many cheesecakes in the past and never did this

    Thanks

    • beantownbaker — April 1st, 2013 @ 8:35 am

      Yes, you are using a water bath to bake the cheesecake. So the water should come up about half way on the side of the pan that the cheesecake is in. I usually use a disposable roasting pan since I don’t have a roaster either. Hope that helps.

  5. #
    5
    Sarah Ross — March 31, 2013 at 3:45 pm

    Just made this for Easter and everyone loved it.. Thank you

    • beantownbaker — April 1st, 2013 @ 8:36 am

      Glad it was a success for you. This is a great Easter cake.

  6. #
    6
    Brandi — March 31, 2013 at 5:10 pm

    I made this for Easter today as well, and it was great, everyone said so. I couldn’t eat much, it’s SO thick and rich. I don’t think it would have been half as great without the cheesecake. LOVE that and what a super easy recipe for the cheesecake.

    The cake was quite a bit more work than I am used to, and I had to change a few things up based on what I had, in cae this helps anyone else…

    I didn’t have brown sugar, subbed coconut palm sugar.

    I used toasted almonds instead of pecans and was pleasantly surprised that I actually like them when toasted, as I don’t normally like them at all, they were so light and crispy.

    I do not have a stand mixer, I used my Ninja blender with the whipping cream attachement (I didn’t know that it would work but it worked just fine!)

    My food processor is broke and couldn’t find my grater, so I used my blender for the carrots, worked just fine.

    I skipped the parchment paper bc I was out and that was no biggie.

    The cake looked picture perfect and tasted amazing, no complaints here. Thank you!!!

    • beantownbaker — April 1st, 2013 @ 8:37 am

      So glad this worked out for you. Thanks for coming back and posting the changes you made. I am sure they will be helpful for other readers.

      Toasted almonds are one of my favorite nuts! What a great substitution.

  7. #
    7
    Joann — July 21, 2013 at 3:49 pm

    How many people will this feed? It is a combo of my two favorite things so I want to make it for a Bunco group.

    • beantownbaker — July 21st, 2013 @ 3:51 pm

      It will easily serve 12-16

  8. #
    8
    Amy — October 13, 2013 at 12:23 pm

    I made this for my mom’s 60th birthday and everyone loved it. My dad announced that it was his favorite cake ever, so…I’m about to go buy the ingredients to make it again for HIS 60th next week 🙂 Thanks!

    • beantownbaker — October 15th, 2013 @ 5:02 pm

      Wow! Now that’s a compliment! So glad everyone enjoyed it 🙂

  9. #
    9
    Sarah — December 10, 2013 at 11:33 am

    Hey there!

    Wonderful recipe 🙂 just curious, when you assembled the cake, is the top layer bottom side up, or right side up? Did you trim the rounded top off?

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:56 pm

      If I remember correctly, my layers came out pretty flat. If they were round, I would trim the top off. I always put the top layer upside down when I’m stacking a layer cake.

  10. #
    10
    Robin — April 24, 2014 at 9:19 pm

    Made this for Easter, for my husband’s side of the family. Perfect cake recipe! Takes time to make, but nothing difficult. Turned out beautifully and tasted wonderful. I didn’t tell anyone about the cheesecake layer, so when I cut the first piece everyone was just thrilled to see that middle layer. The cake is a feast for both the eyes and the palate. It also travels well, which is a bonus for a 3-layer cake. I will make this cake again, and again, and again. Thanks!!!

    • beantownbaker — April 27th, 2014 @ 2:46 pm

      So glad you enjoyed it!!

  11. #
    11
    Anndrea — January 29, 2016 at 3:08 am

    Just tried to make this… and I am curious if other people who had success used the volume or weight measures??
    I used the weight and was quite precise BUT the cake is now seemingly exploding in my oven.. I am thinking some of the ounces are wrong but am not sure. (I have checked the recipe about 5 times to make sure i measured correctly too…)
    Quite disappointed but hopefully I can still salvage something from it.

  12. #
    12
    Margaret Jimenez — March 26, 2016 at 8:22 am

    hi! I wanted to make this for Easter tmrw..but I only have 10″ pans..both for the cheesecake & cake..can u PLEASE help me w/ the adjustments? I tried googling it, but it’s just not happening & I WANT to make this recipe..it has 5 stars! THANK U, THANK U!

  13. #
    13
    Margaret Jimenez — March 26, 2016 at 8:24 am

    what I left out, was, I don’t want my cakes to be thin..I LOVE/prefer a high cake 🙂

  14. #
    14
    Lani — September 22, 2016 at 6:55 pm

    Hello! Will the cheesecake tend to soften and tilt or sink in if it’s in a slightly warm environment or if I make it into a 5-6″ layer cake? I’m thinking of having one cake layer at the bottom, then the cheesecake, then the rest of the 2-4 layers cake layers. I am wondering if the cake will hold (with the cheesecake layer) if I put a center dowel?

Leave a Comment