Why You Need to Try Joanna Gaines Oatmeal Cream Pies Today
Let me tell you about the day I first made Joanna Gaines oatmeal cream pies. My kitchen smelled like cinnamon heaven, and my kids practically tackled me at the counter. These soft, chewy cookies sandwiched with a creamy filling are pure magic. Whether you’re a fan of her show or just love baking, this recipe is a game-changer. It’s nostalgic yet fresh, simple yet impressive. Trust me, once you try these, they’ll become your go-to treat.
The Story Behind These Irresistible Cookies
I stumbled upon Joanna Gaines oatmeal cream pies while binge-watching her show one cozy afternoon. She mentioned how these treats reminded her of simpler times growing up in Texas. The combination of hearty oats and rich molasses has roots in classic Southern baking. Over time, people added their own twists—like marshmallow fillings or chocolate drizzles—but Jo kept hers true to tradition. When I baked them for my family, it felt like bringing a piece of her farmhouse charm into my home.
Why You’ll Love This Recipe
First off, these cookies are ridiculously easy to make. No fancy techniques required! Plus, the flavors are spot-on: warm spices, buttery sweetness, and that luscious cream filling. They’re perfect for anyone who loves a mix of textures—soft, chewy, and melt-in-your-mouth goodness. And let’s not forget, they’re kid-approved. Seriously, what’s better than seeing everyone reach for seconds?
Perfect Occasions to Make These Pies
These Joanna Gaines oatmeal cream pies are versatile. Bring them to potlucks, bake sales, or holiday gatherings—they’re always a hit. Need something special for Mother’s Day brunch? Done. Want a comforting snack during movie night? Perfect. Even as a last-minute gift for neighbors, these cookies scream “homemade love.”
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- ¼ cup molasses
- Filling: 1 cup marshmallow fluff, ½ cup powdered sugar, ½ teaspoon vanilla extract
Substitution Options
- Butter: Use margarine or coconut oil if needed.
- Brown Sugar: Swap with more granulated sugar plus a splash of molasses.
- Eggs: Flax eggs work well for a vegan version.
- Molasses: Substitute honey or maple syrup for a lighter flavor.
Preparation Section
Step 1: Cream the Butter and Sugars
Start by creaming together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial because it creates air pockets that make the cookies soft. As you mix, watch the color change from pale yellow to almost ivory—it’s mesmerizing! Pro tip: Don’t rush this process; take a full 2-3 minutes to get it right.
Step 2: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing after each addition. Then pour in the vanilla extract. The mixture will look glossy and smooth now, like sunshine in a bowl. If you’re using farm-fresh eggs, expect a richer golden hue. Chef’s tip: Room-temperature eggs blend better, so set them out beforehand.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add this to your wet mixture, stirring gently. Once combined, fold in the oats and molasses. The dough will be thick and slightly sticky, but don’t worry—that’s exactly what you want. Imagine the aroma of cinnamon wafting through your kitchen—it’s heavenly!
Step 4: Chill the Dough
Cover the dough and chill it for at least 30 minutes. Why? Chilling helps prevent spreading, so your cookies stay thick and chewy. While waiting, prep your workspace or sip some tea—you deserve a break!
Step 5: Bake the Cookies
Scoop tablespoon-sized portions onto a lined baking sheet. Flatten slightly with your hand. Bake at 350°F for 8-10 minutes. They should look golden around the edges but still soft in the center. Let them cool completely before adding the filling.
Step 6: Prepare the Filling
Whisk together marshmallow fluff, powdered sugar, and vanilla until smooth. Spread a dollop on the flat side of one cookie, then press another cookie on top. Voilà—you’ve got yourself a delicious Joanna Gaines oatmeal cream pie!
Timing
- Prep Time: 20 minutes
- Cooking Time: 10 minutes per batch
- Resting Time: 30 minutes (chilling)
- Total Time: About 1 hour
Chef’s Secret
To elevate the flavor, toast your oats lightly in a dry skillet before mixing them into the dough. This adds a nutty depth that pairs beautifully with the spices.
Extra Info
Did you know molasses was once considered medicinal? Back in the day, people believed it boosted energy and improved digestion. While I can’t promise health benefits, I can guarantee these cookies will boost your mood!
Necessary Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Cooling rack
Storage
To keep your Joanna Gaines oatmeal cream pies fresh, store them in an airtight container at room temperature. They’ll stay soft for up to 5 days. For longer storage, freeze the unfilled cookies separately and assemble when ready to serve.
If freezing, wrap each pie individually in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge before enjoying.
Avoid refrigerating filled cookies, as the moisture can make the filling soggy. Keep them at room temp for best results.
Tips and Advice
Use a cookie scoop for uniform sizes. Rotate your baking sheets halfway through for even browning. And don’t overbake—cookies firm up as they cool. Remember, perfection comes with practice!
