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Homemade Oatmeal Cream Pies Recipe

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4 from 15 reviews

Homemade Oatmeal Cream Pies are soft, chewy oatmeal cookies sandwiched with a fluffy, sweet vanilla buttercream filling. These treats are a nostalgic twist on a classic American dessert, perfect for lunchboxes, teatime snacks, or anytime you crave something sweet and comforting. With warm cinnamon-infused oat cookies and a luscious creamy center, this recipe is easy to follow and yields about 9 delightful pies.

Ingredients

Oatmeal Cookies

  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned oats

Cream Filling

  • 3/4 cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half (plus more if needed)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In a stand mixer bowl fitted with a paddle attachment or a large bowl with an electric mixer, cream together 1 cup softened unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This creates a smooth base for the cookies.
  3. Add Eggs and Vanilla: Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined, ensuring the egg is fully incorporated to help bind the dough.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. This evenly distributes the leavening and spices.
  5. Mix Dry Ingredients into Wet: Slowly add the flour mixture to the creamed butter and sugar, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
  6. Add Oats: Stir in 3 cups quick or old fashioned oats until fully incorporated, giving the cookies their signature texture.
  7. Shape Cookies: Using a large cookie scoop (about 3 tablespoons) for large cookies or a medium scoop (1.5 tablespoons) for smaller ones, drop dough onto the prepared cookie sheets, spacing them about 2 inches apart.
  8. Bake Cookies: Bake in the preheated oven for 13-15 minutes for large cookies or 10-12 minutes for small cookies, until golden brown at the edges but still soft in the center.
  9. Cool Cookies: Allow the cookies to cool on the cookie sheets for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents breakage and ensures proper texture for assembly.
  10. Prepare Cream Filling: In a stand mixer or large bowl with an electric mixer, beat 3/4 cup softened unsalted butter on medium-high speed for about 5 minutes until it becomes lighter in color and fluffy.
  11. Add Powdered Sugar: Reduce mixer speed to low and gradually add 2 1/2 cups sifted confectioners’ sugar, mixing until the sugar is fully incorporated and the mixture is smooth.
  12. Add Vanilla and Milk: Mix in 1 teaspoon vanilla extract and 1 tablespoon milk or half and half. Increase speed to medium-high and beat for an additional 3-5 minutes until fluffy. Add extra milk 1 teaspoon at a time if a thinner consistency is desired.
  13. Assemble the Pies: Using a piping bag or a spoon, spread or pipe the cream filling onto the flat side of half the cooled cookies. Top with the remaining cookies to form sandwiches.

Notes

  • For best results, use old fashioned oats for more texture, but quick oats can be used as a shortcut.
  • You can adjust the cinnamon amount according to your preference for spice.
  • Ensure the cookies are completely cooled before adding the filling to prevent melting.
  • The cream filling can be made ahead and stored refrigerated but bring to room temperature and re-whip before assembling.
  • Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://cookedbysarah.com/homemade-oatmeal-cream-pies-recipe/