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Homemade Oatmeal Cream Pies Recipe

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3.9 from 6 reviews

These Homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched with a light and fluffy vanilla buttercream filling. Perfectly spiced with cinnamon and baked to golden perfection, these nostalgic treats are a delightful dessert or snack for any occasion.

  • Total Time: 35 minutes
  • Yield: 9 servings

Ingredients

For the 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 vanilla bean paste
  • 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

For the Cream Filling

  • 3/4 cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon milk or half and half

Instructions

  1. Preheat and prepare baking sheets: 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 fitted with the paddle attachment, or a large bowl with an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  3. Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla bean paste until evenly combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
  5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Stir in the oats until fully incorporated without overmixing.
  6. Portion and bake cookies: For large cookies, use a 3-tablespoon cookie scoop to drop dough onto the prepared sheets; bake for 13-15 minutes or until golden brown. For smaller cookies, use a 1.5-tablespoon scoop and bake for 10-12 minutes.
  7. Cool cookies: Let cookies sit on the baking sheet for about 5 minutes after baking, then transfer to a wire rack to cool completely before assembling.
  8. Prepare the cream filling: In a clean bowl, beat softened butter on medium-high speed for about 5 minutes until lightened in color and fluffy.
  9. Add powdered sugar and liquids: Reduce mixer speed to low, gradually add sifted confectioners’ sugar until fully blended. Mix in vanilla bean paste and milk or half-and-half until combined.
  10. Beat filling to desired consistency: Increase speed to medium-high and beat for an additional 3-5 minutes. Add more milk 1 teaspoon at a time if needed to reach the perfect creamy, spreadable texture.
  11. Assemble the pies: Spread or pipe a generous amount of cream filling onto the flat side of half the cooled cookies. Top with remaining cookies to form sandwiches, pressing gently to distribute the filling evenly.

Notes

  • For firmer cream filling, chill for 15-20 minutes before assembling.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • The recipe can be doubled easily to make more servings.
  • Substitute old fashioned oats with quick oats, but texture will be slightly different.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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