Oatmeal Cream Pies

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.

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INGREDIENTS

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:

  1. Preheat the oven to 350F.
  2. Cream together the butter and brown sugar. Then add in the egg and vanilla.
  3. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
  4. Combine the wet ingredients with the dry ingredients.
  5. Using a small cookie scoop (1 tablespoon), scoop the dough onto a lined baking sheet.
  6. 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:

  1. Cream together the butter, powdered sugar, heavy cream, vanilla, and salt until light and fluffy.

Assembly:

  1. 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.

Oatmeal Cream Pies

5 from 2 votes
Recipe by Abbey
Servings

13

Cream Pies
Prep time

1

hour 
Cooking time

8

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Oatmeal Cookies
  • 1/2 cup unsalted butter, room temperature

  • 1 cup dark brown sugar

  • 1 egg

  • 2 teaspoons vanilla

  • 1 1/4 cup all-purpose flour

  • 1 cup quick oats

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • Vanilla Buttercream
  • 1/2 cup unsalted butter, room temperature

  • 1 1/2 cups powdered sugar

  • 2 tablespoons heavy cream

  • 1 teaspoon vanilla

  • Pinch of salt

Directions

  • Oatmeal 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.
  • 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.


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