Homemade Oatmeal Cream Pies

I had to save the best for last this week. Oatmeal Cream Pies were my all time favorite. There’s just something about that soft chewy oatmeal cookies with the cream filling smooshed between.

I have a confession to make about the store bought version of this cookie. When I was in High School, I was the yearbook editor senior year with a good friend of mine K. He and I had a class period each day to do yearbook work as an independent study class. We had the yearbook room to ourselves for one hour a day. It was a lot of fun. We kept Oatmeal Cream Pies in the yearbook drawer and would house these things on a regular basis. We’d go through a disgusting amount of these cookies in one hour. Thank goodness for my high-school metabolism (which has since vanished), as well as my stomach of steel. Oh man, parts of high school were a good time.

Back to reality. In the past 10+ years since then, my stomach has become more sensative to dairy and other foods, and I have to work to not gain weight. I’ve learned a lot about how to eat healthy and gained quite the love of cooking and baking. I’ve also learned that most store bought foods can be made a hundred times better at home.

These cookies are no exception. The brown sugar in the cookies keeps them perfectly soft and the filling is so much better than what’s in the store bought version. It’s like a homemade marshmallow fluff, and it’s amazing. I packaged them in celophane bags so they were easy to throw into lunches for me and Hubby this week.

One Year Ago: Best Dang Thing Ever Bars

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Homemade Oatmeal Cream Pies

Yield: 24

Ingredients:

For the Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water

For the Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla
1 cup powdered sugar
8 ounces vegetable shortening

Directions:

Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.

Make the filling
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

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32 Responses to “Daring Bakers POP! (Dairy-free cheesecake pops with recipe)”

  1. #
    1
    HoneyB — April 27, 2008 at 3:21 pm

    Wow, these look great! Kudos for your success at another baking first!

  2. #
    2
    Mcwhisky — April 27, 2008 at 3:31 pm

    Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.

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    3
    Marye — April 27, 2008 at 3:48 pm

    The squares look great.
    bakingdelights.com

  4. #
    4
    BC — April 27, 2008 at 4:25 pm

    Mine had footprints.. and finger prints from the pint sized assistant!

  5. #
    5
    Susan — April 27, 2008 at 5:02 pm

    Wow, your shapes are so clean and perfect. Very nice job!

  6. #
    6
    landa — April 27, 2008 at 5:25 pm

    Everything looks so perfect. Great job

  7. #
    7
    Annemarie — April 27, 2008 at 5:33 pm

    Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.

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    8
    Bumblebutton — April 27, 2008 at 6:00 pm

    Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.

  9. #
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    sterling — April 27, 2008 at 6:04 pm

    I love how perfectly cut those are – well done!
    My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…

  10. #
    10
    C.L. — April 27, 2008 at 6:47 pm

    These turned out beautifully..they are such clean lines! Very nice!

    Carrie

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    11
    Jaime — April 27, 2008 at 7:51 pm

    your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂

  12. #
    12
    Jen Yu — April 27, 2008 at 8:11 pm

    Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.

  13. #
    13
    Maggie — April 27, 2008 at 8:43 pm

    Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.

  14. #
    14
    Amy J. — April 27, 2008 at 9:08 pm

    Awesome. I love your squares!

  15. #
    15
    Jenny — April 27, 2008 at 11:19 pm

    I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!

  16. #
    16
    Jen — April 27, 2008 at 11:47 pm

    Maggie, I used a knife to cut my shapes.

  17. #
    17
    Candace — April 28, 2008 at 1:02 am

    Great job! I did squares too.

  18. #
    18
    Gail — April 28, 2008 at 6:25 am

    Congratulations on your lactose-free pops. I love their cute little square shape!

  19. #
    19
    StickyGooeyCreamyChewy — April 28, 2008 at 7:29 am

    Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!

  20. #
    20
    L Vanel — April 28, 2008 at 8:33 am

    Great looking pops and a nice adapation of the recipe.

  21. #
    21
    ~Amber~ — April 28, 2008 at 1:23 pm

    Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!

  22. #
    22
    moowiesqrd — April 28, 2008 at 4:16 pm

    I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!

  23. #
    23
    Deborah — April 28, 2008 at 5:26 pm

    Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!

  24. #
    24
    Dolores — April 29, 2008 at 12:14 am

    Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…

  25. #
    25
    Lunch Buckets — April 29, 2008 at 4:29 am

    Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂

  26. #
    26
    SweetDesigns — April 29, 2008 at 12:58 pm

    woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol

  27. #
    27
    Barbara — April 30, 2008 at 8:39 pm

    Your pops look wonderful!

  28. #
    28
    Jigginjessica — May 3, 2008 at 12:45 am

    Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.

  29. #
    29
    marion-il en faut peu pour ... — May 4, 2008 at 9:37 pm

    perfect squares 🙂 I love them !
    Great job ! congrats !

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    vertigoxcured — August 21, 2009 at 1:00 am

    i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com

  31. #
    31
    Keith — November 23, 2010 at 9:41 pm

    They look and sound great! I will have to try these out.

  32. #
    32
    Leah — October 9, 2023 at 1:39 pm

    Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!

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