0 from 6 votes
Oatmeal Creme Pies
Homemade Oatmeal Creme Pie cookies are soft, chewy, and filled with a light and creamy filling.
Prep Time
15 mins
Cook Time
15 mins
Refrigerate
30 mins
Total Time
55 mins
Servings: 24
Calories: 283 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsalted butter , room temp
- 1 cup light brown sugar , firmly packed
- ½ cup granulated sugar
- 2 large eggs , room temp
- 1 teaspoon vanilla extract
- 3 cups quick oats*
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
Cream Filling:
- 1/2 cup butter , room temp
- 2 1/2 cups powdered sugar
- 2-3 Tablespoons cream , or milk
- 1 teaspoon vanilla extract
Instructions
- Line baking trays with parchment paper or silpat liners.
- Wet ingredients: Add butter to a large mixing bowl or stand mixer and beat until smooth. Add sugars and mix together until creamed, light and fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined.
- Dry Ingredients: In a separate bowl stir together oats, flour, baking soda, salt, and cinnamon.
- Combine: Add to the wet mixture and mix until combined.
- Chill: Cover dough and chill in the refrigerator for 30 minutes (or up to 2 days). Preheat oven to 350 degrees F.
- Bake: Scoop dough into 1 Tablespoon-size balls, about 20 grams each (I use a 1-inch cookie scoop. Place on prepared baking sheets 2-inches apart. Bake for about 10 minutes, or until edges are lightly golden. Allow to cool on baking sheets for 10 minutes before moving to a cooling rack.
- Cream filling: Mix butter with electric mixers until smooth. Add powdered sugar and 2 Tablespoons cream or milk, vanilla and mix for 2 minutes. Add a little more milk, if it’s too thick. Mix for 2 more minutes until very light and creamy.
- Assemble: Scoop a small dollop of frosting onto the bottom of one cookie. Press a second cookie on top, to sandwich together.
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Notes
- Oats: To use rolled oats, measure 3 cups oats into a food processor and pulse a few times until chopped.
- Make Ahead: Oatmeal cookie dough will keep in the fridge for up to 3 days.Freeze dough for up to 3 months. Assembled sandwich cookies can also be frozen.
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
46mg
(15%)
Sodium
159mg
(7%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
393IU
(8%)
Vitamin C
0.01mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 159mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.