Oatmeal Cream Pies
Servings 18 pies
These Oatmeal Cream Pies are soft and chewy just like the ones you grew up with. Sweet oatmeal cookies sandwich a creamy vanilla filling for an easy and delicious dessert!
Ingredients
- 1¼ cups unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon 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.
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!
Nutrition
Calories: 360kcal | Carbohydrates: 47g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 192mg | Potassium: 70mg | Sugar: 33g | Vitamin A: 420IU | Calcium: 22mg | Iron: 1mg
Find it online: www.sugarandsoul.co/oatmeal-cream-pies/