Homemade Oatmeal Cream Pies (Print Version)
Chewy oatmeal cookies meet creamy vanilla filling in these nostalgic sandwich treats.
# Recipe Ingredients:
→ 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 oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 2 minutes.
03 - Add eggs and vanilla extract to the butter mixture. Beat until thoroughly combined and smooth.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing to prevent tough cookies.
06 - Fold in the rolled oats using a spatula until evenly distributed throughout the dough.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, leaving approximately 2 inches of space between each to allow for spreading.
08 - Bake for 10 to 12 minutes, or until cookies are set and lightly golden around the edges while still slightly soft in the center.
09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.
10 - Beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, heavy cream, vanilla, and salt. Continue beating until light, fluffy, and spreadable.
11 - Match cookies of similar size. Spread approximately 1 tablespoon of cream filling onto the flat side of one cookie and press another cookie on top to form a sandwich.
12 - Serve immediately for optimal texture, or store in an airtight container at room temperature for up to 3 days.
# Expert Advice:
01 -
- The cream filling is stable enough to hold its shape but still melts in your mouth like a soft dream
- These actually taste better the next day when the flavors have had time to become best friends
02 -
- Underbaking by 30 seconds makes all the difference between chewy and sad, dry cookies
- The filling needs to be completely room temperature or it will slide right off the cookies
03 -
- Use a cookie scoop for uniform sizes—mismatched pies make the filling squeeze out unevenly
- Chill the assembled pies for 15 minutes before serving to help the filling set