Description
These Homemade Oatmeal Cream Pies feature two soft, chewy oatmeal cookies filled with a luscious, creamy filling. With the perfect balance of cinnamon and oats, they’re a nostalgic treat that will remind you of the classic store-bought version, but made fresh from your own kitchen.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
For the Filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet ingredients.
- Stir in the oats until evenly combined.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- While the cookies are cooling, prepare the filling. In a medium bowl, beat together the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
- Once the cookies are completely cooled, spread a generous amount of filling onto the flat side of one cookie, then sandwich with another cookie.
- Serve and enjoy!
Notes
- Store the finished oatmeal cream pies in an airtight container at room temperature for up to 4 days.
- For a more indulgent twist, you can add a few mini chocolate chips or raisins to the cookie dough.
- The filling can be made ahead and stored in the fridge until you’re ready to assemble the pies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes