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.

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.