Homemade Oatmeal Cream Pies (Print version)

Soft oatmeal cookies filled with creamy vanilla frosting

# What you need:

→ Oatmeal Cookies

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups (190 g) all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups (180 g) old-fashioned rolled oats

→ Cream Filling

12 - 1/2 cup (115 g) unsalted butter, softened
13 - 1 1/2 cups (180 g) powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
03 - Add eggs and vanilla extract; beat until thoroughly incorporated.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Fold in rolled oats with a spatula.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until cookies are just set and lightly golden around the edges.
07 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
09 - Pair cookies of similar size. Spread or pipe approximately 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.

# Expert advice:

01 -
  • The cookies stay soft for days, unlike the dry store-bought versions that turn into hockey pucks
  • You can customize the spices or add mix-ins like chocolate chips or raisins
  • They freeze beautifully unfrozen, so you can have fresh pies on demand
02 -
  • Let the cookies cool completely before filling, or you'll end up with cream filling dripping down your arms
  • Underbake by thirty seconds if you want maximum softness—these don't spread much so slightly underdone is perfect
  • The filling amount listed is generous; you can use less if you prefer a lower cookie-to-cream ratio
03 -
  • Use a cookie scoop for uniform sizing, which means matching cookies are easier to pair and your pies look professional
  • Chill the assembled pies for thirty minutes before serving to help the filling set, though room temperature is totally fine too

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