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+ servings
Oatmeal cream pies stack.

Homemade Oatmeal Cream Pies

Rich and delish
These homemade oatmeal cream pies are chewy and soft oatmeal cookies that are sandwiched together with decadent vanilla buttercream. These oatmeal cream pies cookies have a chewy texture with slightly crispy edges that makes these cookies irresistible.
5 from 3 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 10 cream pies
Calories 378 kcal

Ingredients
 
 

  • 115 g Butter
  • ½ cup Granulated sugar
  • cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1 Egg yolk
  • ½ teaspoon Cinnamon
  • ½ teaspoon Kosher salt
  • 1 ½ cups Rolled oats
  • 1 ¼ cups Flour
  • ¾ teaspoon Baking soda

Vanilla buttercream:

  • 115 g Butter
  • 240 g Powder sugar
  • 1 teaspoon Vanilla extract
  • teaspoon Salt
  • 1-2 tablespoon Milk

Instructions
 

  • Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
  • Into a big mixing bowl, add the room temperature butter, brown sugar, and granulated sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
  • Add the egg, egg yolk, vanilla extract, salt, and cinnamon, and mix until well combined.
  • Add the flour, baking soda, and oats to the wet ingredients bowl, and mix until almost combined (until you can still see little pockets of flour).
  • Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 9-11 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.

Make the vanilla buttercream:

  • Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add the powder sugar, vanilla extract, pinch of salt, and mix well until smooth.
  • Pipe the filling on each cookie focusing on the middle part of the cookie so when you top with the second cookie, your filling won’t come out of the sides.
  • After piping the filling, top with another cookie and press it together until the filling is spread to the sides.

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Be patient! I know it’s extremely tempting to fill these cookies as they are pulled out of the oven, but let these cookies cool for at least 30 minutes so the filling won’t melt.

Nutrition

Calories: 378kcalCarbohydrates: 69gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 437mgPotassium: 98mgFiber: 2gSugar: 25gVitamin A: 627IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword oatmeal cream pies
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