Oatmeal Cream Pies

– 1 cup unsalted butter 227 grams, room temperature (2 sticks) – ▢¾ cup brown sugar 160 grams – ▢¼ cup granulated sugar 50 grams – ▢2 large eggs 100 grams, room temperature – ▢2 tablespoons unsulphured molasses 43 grams – ▢1 teaspoon pure vanilla extract 4 grams – ▢2½ cups quick-cooking oats 223 grams – ▢2 cups all-purpose flour 240 grams


Butter and Sugars: Put the unsalted butter, brown sugar, and powdered sugar in a large bowl. Using a hand mixer, mix them together at medium speed for about two minutes, or until the mixture is light and creamy.

When you're ready to add the wet ingredients, mix the eggs, unsulfured sugar, and pure vanilla extract into the creamed mixture until everything is well mixed together.

Get the dry ingredients ready. Put the quick-cooking oats, all-purpose flour, baking soda, ground cinnamon, kosher salt, and ground cloves in a different bowl and mix them together using a whisk.

Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ones and mix them together until they are just mixed.

To Scoop and Bake: Place two-tablespoon-sized chunks of dough, about three inches apart, on baking sheets that have been prepped. You can use a cookie scoop or a tablespoon for this.

To flatten the cookies a bit, take the baking sheets out of the oven and tap them gently on the counter three to four times. After 5 minutes of cooling on the baking sheets, move the cookies to a cooling rack to finish cooling.