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freshly milled oatmeal cream pies with a glass of milk
KeepItSimpleAnnaSue

Freshly Milled Oatmeal Cream Pies

Soft and chewy oatmeal cookies made with freshly milled flour sandwich a rich, fluffy cream filling for the perfect homemade treat. These simple freshly milled oatmeal cream pies bring cozy flavor and nostalgic sweetness to every bite.
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Prep Time 20 minutes
Cook Time 8 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 cup butter, softened (I like to do ½ cup of tallow & ½ cup of butter)
  • 1 cup brown sugar, packed
  • ½ cup white granulated sugar
  • 1 tbsp. molasses
  • 2 tsp. vanilla extract
  • 2 eggs
  • 300 g. soft white wheat, freshly milled
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups old-fashioned oats (not quick oats)
Simple Cream Filling
  • ¾ cup butter, softened
  • 2 oz. cream cheese, softened
  • 3-4 cups powdered sugar
  • ¼ tsp. salt
  • 2 tbsp. heavy whipping cream (maybe more if too thick)
  • 1 tsp. vanilla extract

Equipment

  • grain mill

Method
 

  1. In a large bowl, cream together the butter, brown sugar, white sugar, molasses, vanilla, and eggs for 4 minutes. Scrape down the sides of the bowl as needed.
    1 cup butter, softened, 1 cup brown sugar, packed, ½ cup white granulated sugar, 1 tbsp. molasses, 2 tsp. vanilla extract, 2 eggs
  2. In a large separate bowl, stir together the freshly milled flour, cinnamon, nutmeg, baking soda, and salt.
    300 g. soft white wheat, freshly milled, ½ tsp. cinnamon, ¼ tsp. nutmeg, 1 tsp. baking soda, 1 tsp. salt
  3. Stir the flour into the wet ingredient mixture by hand until just combined.
  4. Stir in the oats by hand until just combined.
    3 cups old-fashioned oats (not quick oats)
  5. Preheat your oven to 350° and pop the dough into the fridge for a couple of minutes while your oven preheats.
  6. Line your baking sheet with parchment paper.
  7. Scoop the dough onto the prepared baking sheet using large spoonfuls. You can go smaller if you want mini cream pies.
  8. Bake them for 8 minutes in a preheated 350° oven. You want them set enough, but still soft.
  9. Let them cool on the baking sheet for 5-10 minutes.
  10. While they are cooling, you can mix up the cream filling.
Cream Filling
  1. In a mixer, blend together the butter, cream cheese, powdered sugar (start with 3 cups), vanilla, salt, and heavy cream (add more if needed). Blend on low at first, so the powdered sugar doesn't explode everywhere. Trust me!
    ¾ cup butter, softened, 2 oz. cream cheese, softened, 3-4 cups powdered sugar, ¼ tsp. salt, 2 tbsp. heavy whipping cream (maybe more if too thick), 1 tsp. vanilla extract
  2. Turn it up and blend until smooth. You may end up adding more powdered sugar and cream. Just play around with it a little at a time, until you get the consistency you want.
  3. Add a BIG dollop of cream filling to the underside of the cookie (flat side of the cookie) and gently press the underside of the other cookie into it.
  4. Enjoy! These are super sweet and so fun to make!