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4 from 1 vote

Oatmeal Cream Pies

Want to bring back the nostalgia of your childhood? Then you're in luck, these Oatmeal Cream Pies are just like your favorite snack as a kid, easy, tasty and fun.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 12
Calories: 263kcal
Author: Tornadough Alli

Ingredients

For the cookies:

  • 3/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • Pinch of sea salt
  • 7 Tbs unsalted butter softened
  • 6 Tbs light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup quick cooking oats

For the filling:

  • 4 Tbs unsalted butter softened
  • 2 cups powdered sugar
  • 2 Tbs whole milk
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  • In a medium-sized bowl, whisk together the flour, cinnamon, baking soda, and salt, set aside.
  • In a large bowl, using a hand mixer cream the butter with the sugars until fully combined, 2 minutes.
  • Add the egg and vanilla, mix in well. Add half of the flour mixture, mix until combined.
  • Add the remaining flour and mix until combined. Scrape down the sides as needed.
  • Add the oats and mix in fully.
  • Dollop rounded tablespoon-sized cookie dough balls onto the sheet trays, 2 inches apart. I use a 1 tablespoon-sized cookie scoop for this. Try to get an even number of cookies so you can make sandwiches.
  • Bake for 9-10 minutes until lightly golden brown along the edges. Let the cookies sit on the tray for 2 minutes, transfer cookies to a wire rack to cool completely.
  • While the cookies cool, make the filling by adding the butter to a large bowl, with a hand mixer whip until smooth. Add the powdered sugar and slowly mix in until combined.
  • Add the milk and vanilla, mix until combined then turn the speed on medium-high and whip the filling until fluffy, 2 minutes.
  • Take half of the cookies and turn them upside down. Pipe the filling onto the cookie, leaving a quarter of an inch border along the edge. Place another cookie, top side up on top of the filling.
  • Gently press down so the filling disperses to the edge. Serve immediately.

Notes

  1. Use quick cooking oats for this recipe, in a pinch you can use old-fashioned but the texture will be different.
  2. You can easily double of halve this recipe depending on how many people you are making them for.
  3. These can be frozen, see my tips above for that.
  4. If you want to buy canned buttercream frosting to put in the center you can do that as well, it will taste different but it is a short-cut.

Nutrition

Calories: 263kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 68mg | Potassium: 45mg | Fiber: 1g | Sugar: 30g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg