I was back in Tulsa a few months back and saw an Oatmeal Cream Pie behind the glass at this little bakery in the Mother Road Market food hall. I have been craving them since passing up the opportunity to partake in that chewy goodness I loved so much in my childhood. Then I was back in Tulsa a couple weeks ago and tried out this new cookie shop, on a mission to find another gourmet Oatmeal Cream Pie. There it was, the Whimsy Cookie Company did not disappoint. My dreamy homemade Oatmeal Cream Pie was here and looking more irresistible than ever…until I made my own. Just as quickly as I gobbled up that Whimsy Oatmeal Cream Pie, I was ravenously searching all baking blogs for a high altitude Oatmeal Cream Pie recipe when I arrived back in Evergreen, Colorado with no luck, so I modified the one I liked most from a blog called Cookies and Cups
Recipe for high altitude at 7,600
Oatmeal Cream Pies
- 3/4 cup butter, room temperature
- 1/2 cup coconut sugar
- 1/2 cup minus 1 tablespoon sugar
- 1/2 cup light (or dark) brown sugar
- 2 tablespoons molasses
- 1-2 tablespoons water
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoons kosher salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups plus 1 tablespoon all purpose flour
- 2 cups quick oats
Filling (or make only half of this recipe if you only want a thin layer of icing as I have in my “pies”)
- 1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
- 1/3 cup plus 1/4 cup water (divided)
- 3/4 cup granulated sugar **I used half coconut sugar and half white sugar just like in cookie part of recipe
- 1/4 cup light corn syrup
- 2 teaspoons vanilla
- 1 cup powdered sugar
- 1 cup butter, room temperature
Cookies: Preheat oven to 370°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugars, and molasses together for 2 minutes. Add the eggs, salt baking soda, baking powder, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and oats, mixing until combined.
- Using a medium (heaping 2- tablespoon) cookie scoop drop the dough on to the prepared baking sheet 3- inches apart. These cookies will spread.
- Bake for 10-12 minutes until the edges are golden and centers are just set. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack, carefully, to cool completely. The centers of the cookies will (and should be) very soft, which is why letting them cool on the baking sheet is an important step.
- In a small bowl, sprinkle the gelatin over 1/3 cup water. Stir it together and let it stand about 5 minutes. Mixture will get thick as it sits.
- In a 2- quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup water until mixture comes to a full boil. Continue boiling for 30 seconds and immediately remove the pan from the heat. Stir in the gelatin mixture until it dissolves completely.
- Transfer the mixture to the clean bowl of your stand mixer fitted with the whisk attachment.
- With your mixer on medium speed, mix for 20 seconds. Gradually raise the speed to high and mix until the mixture is stiff, white, fluffy, and cooled to barely warm, 5-7 minutes.
- Reduce the mixer speed to low and gradually add your vanilla and powdered sugar, mixing until combined.
- Add in the butter. Turn the mixer up to medium speed and mix until completely smooth, about 2 minutes.
- The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies, 5-10 minutes. Make sure not to let it sit too long, as it will become too thick and marshmallow-like to spread.
- Ideally use a large piping tip to spread about 2 tablespoons of filling onto the bottoms of half the cookies. Press the remaining cookies onto the filling, creating sandwiches.
- Allow the cookies to set for 20-30 minutes or enjoy one immediately, because you have already waited long enough 😉
Individually bag to keep filling from transferring onto the other cookies. Store airtight at room temperature for up to 3 days.
These freeze well in an airtight container for up to a month. Thaw for about 1 hour when ready to enjoy.