Oatmeal Cream Pies
The best homemade oatmeal cream pies! Soft, tender oatmeal cookies sandwiched with a creamy vanilla buttercream.
For me, oatmeal cream pies are so nostalgic and underrated! I hope you will enjoy this recipe as much as I do.
While you’re here, be sure to check out some of my other cookie recipes: S’mores Cookies, Mint Chocolate Cookies, Chocolate Shortbread Sandwich Cookies, and Peanut Butter Pretzel Cookies.
Jump to RecipeINGREDIENTS
For the cookies:
- Butter – I always bake with unsalted butter and add the salt in separately for more control of the flavor.
- Dark brown sugar – Gives the cookies a soft, chewy texture and a slight molasses flavor.
- Egg – 1 large egg was used for this recipe.
- Vanilla – I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
- Flour – I used all-purpose flour for this recipe.
- Oats – I used quick oats.
- Baking soda – Used to help the cookies rise.
- Cinnamon – Adds depth to the flavor.
- Salt – Enhances the flavor and balances the sweetness.
For the vanilla buttercream:
- Butter – A necessity for buttercream! Adds flavor and gives the buttercream its structure. I always bake with unsalted butter and add the salt in separately for more control of the flavor.
- Powdered sugar – Used to sweeten and thicken the buttercream. Only a small amount is used since I personally find most buttercream recipes to be too sweet.
- Heavy cream – Gives the buttercream a light and fluffy texture.
- Vanilla – Used for flavoring. I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
- Salt – A pinch of salt is used to enhance the flavor and balance the sweetness.
HOW TO MAKE THE BEST OATMEAL CREAM PIES
For the cookies:
- Preheat the oven to 350F.
- Cream together the butter and brown sugar. Then add in the egg and vanilla.
- In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
- Combine the wet ingredients with the dry ingredients.
- Using a small cookie scoop (1 tablespoon), scoop the dough onto a lined baking sheet.
- Bake for 7-8 minutes, or until the edges are barely browned. These cookies should be chewy, so don’t over-bake them! You should have about 26 cookies.
For the vanilla buttercream:
- Cream together the butter, powdered sugar, heavy cream, vanilla, and salt until light and fluffy.
Assembly:
- Make sure the cookies have cooled completely. Use a piping bag with the end cut off to generously pipe the buttercream between the cookies.
They can be stored in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.