Oatmeal cream pies are one of those store-bought snacks that I cannot have in the house. Well any of the Little Debbie snacks for that matter. In college my husband and I used to crush oatmeal cream pies…like obsessed! We made sure to always add these to our grocery list. The crazy thing is I’m not much of a sweets person when it comes to baked goods. However, with these Homemade Oatmeal Cream Pies I completely lost control, scraping the bowel and eating cookies fresh out of the oven. I just couldn’t help myself!
These are slightly crispy on the outside and soft and chewy in the inside. This makes them perfect for generous slathering of homemade buttercream frosting. The thing that I love most about these oatmeal cream pies is that I know exactly what the ingredients are.
I know we’ve all looked at the ingredients on the back of the store-bought version and thought “what the heck”?… it’s not great. Now don’t get me wrong, I’ve definitely been known to go a little crazy in the grocery store on the snack aisle. But if I had to choose between a homemade version and a store-bought version, I’d definitely choose the homemade option that taste better!
Homemade Oatmeal Cream Pies
For the Cookie
- 1 Cup Unsalted butter, softened
- 3/4 Cup Light brown sugar
- 2 Large eggs
- 1/2 Tablespoon Pure vanilla extract
- 1 Teaspoon Baking soda
- 1/2 Tablespoon Ground cinnamon
- 1/2 Teaspoon Salt
- 3 Cups Quick or old fashioned oatmeal
- 1/2 Cup Granulated sugar
- 1 1/2 Cups All purpose flour
For the Buttercream Filling
- 1 1/2 Sticks Unsalted butter, softened
- 2 1/2 Cups Confectioners' sugar, sifted
- 1-2 Teaspoons Pure vanilla extract
- 3-4 Tablespoons Heavy whipping cream or milk as needed
- Preheat oven to 350 F. Line cookie sheet with parchment paper and spray with non stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter and sugars until light and fluffy, for about 4 minutes. Add in eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until everything is combined. Add in oatmeal and mix until incorporated.
- To make larger cookies, I suggest using a large cookie scoop (about 2-3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1 tablespoon) of dough per cookie and bake for 12 minutes or until golden brown. Once cookies have cooled completely, prepare the cream filling.
Instructions for Cream Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes until the butter is smooth.
- Turn the speed down to low and add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk or heavy cream until combined.
- Turn mixer back up to medium-high speed and beat the mixture for an additional 4-5 minutes. If needed, add in a little more cream until you reach the consistency you desire.
- Pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.