Homemade Oatmeal Cream Pies (Printable View)
Chewy oatmeal cookies filled with creamy vanilla frosting for a classic sweet treat
# What You Need:
→ For the Oatmeal Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups old-fashioned rolled oats
→ For the Cream Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
03 - Add eggs and vanilla extract to the mixture. Beat until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until well blended.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
06 - Gently fold in rolled oats using a spatula until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread or pipe approximately 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.
12 - Serve immediately or store in an airtight container at room temperature.
# Expert Advice:
01 -
- The filling is infinitely better than store bought, with real vanilla and no weird aftertaste
- These cookies strike that perfect balance between crispy edges and chewy centers
- They transport you right back to childhood snack time but elevated
02 -
- Underbaking by thirty seconds gives you that soft texture that makes these irresistible
- Let cookies cool completely before filling or your cream will melt right off
03 -
- Room temperature ingredients prevent dense cookies
- Use a cookie scoop for uniform sizes that pair up perfectly