Homemade Oatmeal Cream Pies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
9 large sandwich cookies
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Course
Dessert
Homemade Oatmeal Cream Pies
Description
Homemade Oatmeal Cream Pies consist of oatmeal cookies flavored with cinnamon and brown sugar, creating a spicy, hearty base. The cookie dough includes butter, sugar, eggs, vanilla, and oats incorporated to give good chew and texture. Cookies are baked until golden brown with timing adjusted depending on cookie size—large or small scoops.
The cream filling is a rich blend of softened butter, confectioners' sugar, vanilla extract, and a touch of milk or half and half, creating a smooth and sweet layer that contrasts nicely with the chewy cookies. Once cooled, the cookies sandwich the cream between pairs for a classic cream pie effect.
These pies can be refrigerated for up to three days in an airtight container or frozen wrapped tightly for up to one month. Thaw and bring to room temperature before serving. The recipe yields nine large or eighteen small sandwich cookies, making it adaptable for different portion sizes.
Ingredients
For the Cookies
- 1 cup butter softened, unsalted
- ¾ cup brown sugar light; firmly packed
- ½ cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups oats quick or old fashioned
For the Cream Filling
- ¾ cup butter softened, unsalted
- 2 ½ cups confectioners' sugar sifted
- 1 teaspoon vanilla extract pure
- 1 tablespoon milk or half and half
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
- To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. To make small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.
- Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. Once cookies have cooled completely, prepare the cream filling.
Prepare the Cream Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
- Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
- Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more milk or half-and-half 1 teaspoon at a time until you reach the consistency you desire.
- To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
Notes
- Store oatmeal cream pies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For longer storage, wrap tightly and freeze for up to 1 month; thaw to room temperature before serving.
- The recipe makes about 9 large or 18 small sandwich cookies depending on cookie scoop size.
User Reviews
Overall Rating
4.5
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