Oh, hello.

Step aside stale, sad, store-bought oatmeal cream pies, made with ingredients we can’t even pronounce, that have been sitting on store shelves for who knows how long. You’re a cookie of the past. Today, we make things from scratch.

Nothing tastes better than a batch of freshly baked cookies, filled with real ingredients you have at home. If you’re going to indulge, do it right. You’ll thank yourself in the end. Because let me tell you, these homemade cookie sandwich dream boats are perfection. With a chewy molasses, hearty oatmeal cookie exterior, and a soft, fluffy, creamy interior, they’re like a sweet cloud of love. Made from scratch.

The secret ingredient: Molasses.

A tablespoon of molasses added to the cookie batter heightens that warm brown sugar flavor and makes the cookies extra soft and chewy. If you don’t have molasses on hand, the recipe will still work (honey would be delicious, too), but I highly recommend the addition. Molasses takes the recipe to the next level, making these homemade oatmeal cream pies truly memorable.

Some notes and tips:

Use old-fashioned rolled oats over quick cooking oats. They’re heartier and taste better.
I recommend dark brown sugar versus light brown sugar. It has a deeper, caramel-like flavor. Mixed with molasses, it’s amazing.
Grandma’s Molasses is my favorite brand. I’ve also used blackstrap molasses, which has a more intense flavor.
Take the time to chill the cookie dough. If you don’t, your cookies will be flat and sad. No one wants that.
Feel free to add raisins! I like them more simple, but 1/2 cup of raisins would taste incredible.
I use a small cookie scoop to ensure all the cookies will be the same size. If you don’t have a scooper, use a tablespoon to measure out the dough.
If you’re not eating these the day they’re made, keep them covered in the fridge to keep the buttercream filling fresh.

These chewy, creamy, homestyle cookie sandwiches will not last the day! This is a recipe you’ll make again and again. One you’ll pass along to friends.

My Favorite Oatmeal Cream Pies

* Makes about 24 small cookie sandwiches

1 1/2 cups all purpose flour (add 2 tbsp if at high altitude)
1/2 tsp baking soda (reduce by 1/4 tsp if at high altitude)
1 tsp ground cinnamon
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs, at room temperature
2 tsp pure vanilla extract
1 tbsp molasses
3 cups old-fashioned whole rolled oats

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
With an electric mixer, cream the butter and sugars on medium-high speed, till light and fluffy, about 3 to 5 minutes.
Add the eggs, vanilla, and molasses, one at a time, beating well after each addition. Scrape down the bowl as needed.
On slow speed, add the flour mixture. Mix till just combined. Scrape down the bowl as needed.
With a wooden spoon, stir in the oats.
Cover the cookie dough and chill for at least one hour to overnight. Don’t skip this step, it helps the cookies from overspreading in your oven.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Using a small cookie scoop (I used a 1”), drop the dough onto lined cookie sheets, about 2 inches apart. Bake on center racks for 11-12 minutes, till lightly browned on the outside. Bake a shorter time for chewy cookies and longer for crispy cookies. Transfer to wire rack to cool.
While they’re cooling, make the buttercream filling.

Vanilla Bean Cream Filling

You’ll need:

1 cup unsalted butter, at room temperature
3 cups powdered sugar, sifted
2 tsp of pure vanilla bean paste (I use Nielsen-Massey Pure Vanilla Bean Paste. If you don’t have vanilla bean paste use 1 tsp pure vanilla extract.)
3 tablespoons heavy cream
pinch of kosher salt to taste

In the bowl of an electric mixer, cream the butter on high speed for 3-5 minutes, till light and airy.
Add the powdered sugar and mix until well combined. Scrape down the bowl.
Add the vanilla bean paste, heavy cream, and a pinch of salt to taste. Mix on medium high speed for 2 minutes until light and fluffy.
Spoon the filling into a pastry bag and cut the tip off. You can also use a butter knife or spoon for the filling if you like a more rustic look.
To assemble the cookies, swirl the filling over the top of one cookie and firmly press the other cookie on top, being careful not to break it. Chill the cookies, covered, in the fridge for about 30 minutes to firm up the filling. Enjoy them at room temperate with a tall glass of milk. Cookies will keep in an airtight container, kept chilled, for 1 week.