Oatmeal Cream Pie Bars
Why have tiny oatmeal cream pies when you can have one giant oatmeal cream pie? This massive oatmeal sandwich cookie is baked with tender layers of oatmeal cookie and a soft and creamy filling. It’s also all baked together, so no need for that extra step of sandwiching two cookies! Just layer up the batters and bake!
Tips for making a giant oatmeal cookie
To ensure your oatmeal cream pie turns out perfectly even with a light golden brown crust, here’s what you need to know:
- Softened Ingredients – For the filling, both the cream cheese and butter should be softened. This is just a touch farther than room temperature. Using softened ingredients will provide the smoothest filling.
- Measuring – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookie will turn out dry and cakey. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
- Following the Recipe – This may seem obvious, but SO much testing went into creating a seamless filling and soft cookie exterior. If just one ingredient is off, the texture can completely change. It may be tempting to leave out the molasses or skip the white chocolate but trust me, they are there for a reason!
- Cooling – Allow this giant cookie to cool completely. This gives time for that filling to set firm. Otherwise, if you cut in too soon, the filling will just ooze out and create a mess.
How to assemble an oatmeal cream pie
Since this recipe was specifically created to have a soft cookie exterior and thick center, this giant pie is very easy to assemble!
This is because the cookie layers aren’t actually a dough at all, but rather a cross between cookie dough and cake batter. It’s easy to spread and pour, but still thick enough to hold the weight of the cream filling.
To make filling easy, the cream layer is made first and stored in the freezer. By the time the cookie batter is done, the filling will be firm and easy to transfer over. So once half of the cookie batter is spread into the pan, the filling is peeled away from the paper and rested inside. Spread the remaining soft batter on top and it’s ready to bake!
Most importantly, a small offset spatula is your friend here. It’s one of the most helpful baking tools any home baker can have!
Oatmeal Cream Pie FAQs
Yes! You can easily make this recipe gluten free by using a 1-to-1 gluten-free baking flour as well as certified gluten-free oats. Also make sure the white chocolate doesn’t contain any gluten!
I don’t advice this as quick oats absorb liquid much faster than old-fashioned oats. Because of this, using old-fashioned oats could completely change the texture and consistency of the cookie layers.
This could be because the cream cheese and butter weren’t softened enough. Softened is a bit warmer than room temperature, so using softened butter will ensure it’s smooth and creamy. You can always switch to an electric mixer if you’re unable to mix out the lumps by hand.
It can work it anything of similar size however, using a springform pan makes it really easy to prep the filling!
A toothpick test won’t work here, so look for these signs: puffed all the way to the center, surface dry, golden edges, and barely jiggles when the pan is nudged.
Keep these bars in a container in the refrigerator. They’re really good chilled!
Sure! Allow the bars to chill overnight, then transfer to the freezer. Make sure they are well contained to prevent drying out. They’ll keep for a couple months.
For more oatmeal cookie recipes, check out my:
- Gooey Oatmeal Fudge Bars
- Salted Oatmeal Raisin Cookies
- Oatmeal Chocolate Chip Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Iced Apple Oatmeal Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Oatmeal Cream Pie Bars. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Oatmeal Cream Pie Bars
- Total Time: 3 hours
- Yield: 12 slices
Description
These oatmeal cream pie bars are essentially one giant oatmeal cream pie sliced into the most delicious wedges! The oatmeal cookie batter is formulated to remain nice and soft, just like the classic packaged snack, with a cream filling that stays intact when baked. You won’t want oatmeal cream pies any other way after trying this recipe!
Ingredients
Cream Filling
- 1/2 cup (90g) white chocolate chips (I use Ghirardelli)
- 4 oz full fat cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- Pinch of kosher salt
- 1 cup (110g) powdered sugar, spooned and leveled
Oatmeal Cream Pie Batter
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (56g) vegetable oil
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 tbsp unsulphured molasses
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (100g) quick oats
- 1/2 cup (120g) whole milk
- 1 1/2 cups (192g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
Instructions
Cream Filling
- Melt the white chocolate chips in the microwave in 30 second intervals until smooth. It shouldn’t take more than 60 seconds total (be careful not to overheat otherwise the chocolate can seize up). Set aside.
- In a medium bowl, using a mixer or a fork, mash and mix together the cream cheese, butter, and salt until combined. Then mix in the powdered sugar until smooth, followed by the white chocolate. Mix until no lumps remain.
- Using a 9” springform pan, remove the ring and place a sheet of parchment paper on the bottom plate, using a piece that’s slightly larger than the plate. Place the ring back on to now have a tightly covered bottom. Spread the filling in an even layer, leaving a tiny ¼” empty border around the edges. Remove the ring and place the plate in the freezer.
Oatmeal Cream Pie Batter
- In the meantime, make the dough. Preheat the oven to 350F.
- In a large bowl, whisk together the butter, oil, sugars, and molasses until well combined. Then mix in the egg and vanilla, followed by the cinnamon, baking powder, and salt.
- Whisk in the oats to distribute, then whisk in the milk to create a thin batter. Last, whisk in the flour to create a smooth and creamy consistency.
- By now, the filling should be frozen firm. Remove it from the springform plate but keep it on the paper in the freezer. Put the pan back together and spray the inside with nonstick spray. Remove the ring and place a sheet of parchment on the bottom plate the same way we did for the cream filling. Secure the ring back on to now have a fully greased pan with a parchment-lined bottom.
- Spread half of the dough into the bottom of the pan. Remove the cream from the freezer and peel back the paper. Place the cream into the center of the pan and lightly press in to secure it in place. Spread the remaining dough on top all the way to the edges.
- Bake for 30 to 35 minutes or until the edges are golden, it’s puffed through to the center, and the surface feels dry to the touch. The center will be a little jiggly but that’s because the cream filling is melted in the center. It will firm up once chilled.
- Allow to cool in the pan for about 30 minutes, then remove the ring and chill for about two hours or until completely cooled.
- Then they’re ready to slice and enjoy!
Notes
GLUTEN FREE – Aside from using a 1-to-1 gluten-free baking flour, make sure the white chocolate is gluten free and use certified gluten-free oats!
- Prep Time: 30 minutes
- Cooling time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Delicious as usual!! The cookies were the perfect consistency and tasted amazing. The buttercream recipe made more than enough – I would halve it next time.