These Oatmeal Cream Pies are soft and chewy just like the ones you grew up with. Sweet oatmeal cookies sandwich a vanilla buttercream filling for an easy and delicious dessert!
Remember those chewy, frosting-stuffed Oatmeal Cream Pies you used to have in your lunchbox as a kid? I recently had a hankering for the nostalgic treat, but rather than buying them at the store, decided to find a way to make them myself!
There’s just something about those textured, spiced cookies, and paired with a smooth vanilla filling, they’re simply irresistible!
Not to mention, my husband is a sucker for this sweet and creamy combination, so I knew this recipe would make him happy.
In order to replicate a homemade version of the childhood favorite, the cookies have to be thin and soft, and the cream has to hold its shape and lend lots of vanilla flavor.
That makes my Vanilla Buttercream Frosting the perfect recipe for the job! You could also make these with Salted Caramel or Chocolate Frosting too!
Trust me, this cream filling is WAY better than store-bought!
How To Make Them:
- Begin by preheating the oven to 350°F and lining a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar together on medium-high speed until light and fluffy. Add the egg and vanilla and beat until combined.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add oatmeal to the flour mixture and stir to combine.
- Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
- Chill the cookie dough for 1 hour in the fridge before baking.
- Use a medium scoop (1.5 tbsp) to drop cookie dough onto the prepared parchment-lined cookie sheet at least 2 inches apart.
- Bake the cookies for 10 to12 minutes.
- Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to finish.
- While the cookies are cooling, prepare the buttercream with butter, powdered sugar, vanilla, heavy cream, and salt. Then pipe frosting on the bottom side of one cookie and sandwich with the bottom of another. Repeat until all cookies are used.
After baking a batch of thin but soft oatmeal cookies and letting it cool, it was time to add the filling to my Oatmeal Cream Pies.
I swirled the smooth frosting onto half the cookies, then top them with another.
In addition to making for easy filling, the creamy vanilla flavor and texture of the frosting were perfect for these cookie pies – just like the Little Debbie ones mom used to buy, only better!
Recipe Tips:
- Chill Your Dough – You want to chill your cookie dough for at least 1 hour before baking, this will ensure that the end result is a deliciously chewy (but stable) cookie, if you don’t chill your dough your cookies could turn out hard and crispy, not ideal for this recipe.
- Use level scoops – By using a cookie dough scoop this helps to make sure all of your cookies are evenly sized which is really important when making sandwich cookies. Always make sure to level your scoops of dough too, I usually press mine against the side of my stand mixer.
- Minute Oats – These cookies turn out best/chewiest when you use minute oats instead of traditional oatmeal. DO NOT use instant oatmeal, it’s not hearty enough for these cookies. Simply look for packages of Minutes Oats or 1-Minute Oatmeal in Walmart.
- Ice Cream – Skip the creme filling and try sandwiching the oatmeal cookies with vanilla ice cream for a fun summer treat!
- Fluff – Marshmallow Fluff is also a great filling idea, in fact, sandwiching a chocolate square and fluff between two warm cookies makes for some delicious s’mores!
Almost everyone remembers indulging in these sweet snacks at some point in their childhood, and I can’t wait to share these with friends and family during our summer get-togethers!
What’s more, when it comes to cookouts, reunions, or parties, it’s always easiest to have a few dessert options that don’t require plates or utensils; just grab a delicious Oatmeal Cream Pie and continue to mingle!
These treats are also perfect to serve or bring to graduation parties or celebratory showers this summer.
Just make sure to prepare a few batches, since adults and kids alike will all be eager to dig into these classic cookie sandwiches.
Don’t forget, Oatmeal Cream Pies are a great recipe for on-the-go snacks or to pack in lunchboxes. (Trust me, your kiddos will thank you for the lunch upgrade.)
Oatmeal Cream Pies
Click the button above to save this delicious recipe to your board!
Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Oatmeal Cream Pies
Ingredients
- 1 1/4 cups unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 cups minute oats, uncooked
- 1 batch Vanilla Buttercream
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add egg and vanilla and beat until combined.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add oatmeal to the flour mixture and stir to combine.
- Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
- Chill the cookie dough for 1 hour in the fridge before baking.
- Preheat oven to 350°F and line cookie sheet with parchment paper and set aside.
- Use a medium scoop (1.5 tbsp) to drop cookie dough onto the prepared parchment lined cookie sheet at least 2 inches apart.
- Bake for 10 to 12 minutes.
- Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to finish.
- While the cookies are cooling, prepare the vanilla buttercream according to the recipe directions (HERE) and then pipe frosting on the bottom of one cookie and sandwich with the bottom of another. Repeat until all cookies are used.
Video
Notes
- Chill Your Dough – You want to chill your cookie dough for at least 1 hour before baking, this will ensure that the end result is a deliciously chewy (but stable) cookie, if you don’t chill your dough your cookies could turn out hard and crispy, not ideal for this recipe.
- Use level scoops – By using a cookie dough scoop this helps to make sure all of your cookies are evenly sized which is really important when making sandwich cookies. Always make sure to level your scoops of dough too, I usually press mine against the side of my stand mixer.
- Minute Oats – These cookies turn out best/chewiest when you use minute oats instead of traditional oatmeal. DO NOT use instant oatmeal, it’s not hearty enough for these cookies. Simply look for packages of Minutes Oats or 1-Minute Oatmeal in Walmart.
- Ice Cream – Skip the creme filling and try sandwiching the oatmeal cookies with vanilla ice cream for a fun summer treat!
- Fluff – Marshmallow Fluff is also a great filling idea, in fact, sandwiching a chocolate square and fluff between two warm cookies makes for some delicious s’mores!
Elizabeth says
Wonderfully delish! Directions were straight forward and made the exact amount! They also freeze so well… we now have a whole stash in there as well 🙂 big hit!!
Rebecca Hubbell says
So glad you loved them!
Brandy O'Neill says
SERIOUSLY. THE. BEST. Brings me back to my childhood, but even more delicious!
Renee Goerger says
These remind me of my childhood. I love this recipe. They’re perfect!
Laura Lashway says
Can these be frozen until ready for eating?
Rebecca Hubbell says
Hi Laura, they definitely can! I recommend wrapping them individually in plastic wrap and then storing them in a freezer bag or airtight container until you’re ready to enjoy them. Let them thaw in the fridge or room temperature for a few hours before consuming (DO NOT MICROWAVE THEM).