Homemade Oatmeal Cream Pies-Sweet, fluffy, vanilla buttercream sandwiched between two thick and chewy oatmeal cookies. So EASY and better than store bought!
John’s birthday is coming up next week, and he requested the classic yellow cupcake with chocolate frosting. That sounds simple enough, right?
I’m sure I’ll be able to make it happen. I was thinking about his past birthdays and how he’s never really been that excited. It’s just another day of the week to him.
About ten years ago, back in his Little Debbie eatin’ days, I thought it would be an interesting gift idea to get him a bunch of Little Debbie snack cakes. By a bunch, I mean eight to ten boxes of his favorite snack cakes.
Kale and I sat on the living room floor and filled a large gift bag to the brim with packages of sugary goodies and presented it to John along with other gifts. That was a birthday all three of us remember well. It was fun and different.
Fast forward ten years and the Little Debbie days are long gone and replaced by healthier foods, less processed foods. That doesn’t mean we can’t enjoy those tasty treats now and then, only these days I know how to make a better homemade version. As a pre-birthday treat, I decided to make homemade oatmeal cream pies, just for old time sake.
This recipe is so easy and takes no time at all. The cookies looked and smelled so delicious by themselves that they almost didn’t make it into oatmeal cream pies.
I almost left them as soft, chewy oatmeal cookies. Luckily, I’d already made the filling, and I couldn’t let it go to waste.
The cookies cooled quickly, so by the time the last batch finished baking I was ready to start assembling. The end product was nine of the cutest, thickest oatmeal cream pies I’ve ever seen.
Of course, they weren’t exactly like Little Debbie’s, but I think homemade oatmeal cream pies are better anyway. Besides, who doesn’t love fluffy, sweet buttercream frosting sandwiched between two thick, chewy oatmeal cookies?
If you’re a Little Debbie fan or an oatmeal cookie lover, give these homemade oatmeal cream pies a try. You won’t be disappointed.
Make the Dough:
Before you start with the cookie dough, go ahead and preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone mat.
Add the butter and sugars to the bowl of a stand mixer. Use the paddle attachment and mix on low-medium speed until the butter is fluffy. This step generally takes about 3 minutes. Next, add the eggs and vanilla and mix on low until just combined.
In a separate bowl whisk the flour, baking soda, cornstarch, salt, cinnamon, and nutmeg. Add the dry ingredients to the butter and mix on low speed until the dough comes together.
Carefully incorporate the oats until well combined. Place the dough in the refrigerator for at least thirty minutes to allow it to set.
Bake the Cookies:
After the dough has set, remove it from the fridge and scoop it onto the baking sheet. I used a ¼ cup measuring cup, and it worked perfectly.
The cookies were just the right size, and there was no dough left over. Be sure to allow at least two to three inches between each cookie because they will spread some. I was able to get exactly 18 cookies (9 large sandwiches) using a ¼ measuring cup.
Place the baking sheet in the oven for 13-15 minutes The cookies are done when they look soft in the middle and lightly browned around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack. *The cookies should be cooled completely before attempting to assemble the sandwiches.
Make the Buttercream Filling:
Place the softened butter in the bowl of a stand mixer. Use the paddle attachment and beat until the butter is fluffy (about 3-5 minutes).
Slowly add the powdered sugar and after it’s well incorporated, add the milk and vanilla. Congrats! You’ve just made a tasty, vanilla, buttercream filling.
Assemble the Homemade Oatmeal Cream Pies:
Before you begin to add the filling, match the cookies in pairs so they size up as closely as possible. Next, decide how you want to apply the filling. I like to use a cupcake decorator, but a knife or spatula will also work.
Take one of the cooled cookies with the flat side up. Apply a generous amount of buttercream (I used about 1 ½ – 2 Tablespoons per sandwich). Carefully place the second cookie on top with the flat side against the buttercream.
There you go! You’ve just made an adorable, yummy, homemade oatmeal cream pie!! 🙂
They can be eaten immediately like ours were, or they can be placed in the fridge or on the counter to set. Allowing them to set for a bit helps them stabilize, so the tops and bottoms aren’t trying to slide around. The choice is yours!
Here are some other great cookie recipes you may like!
If you like this Homemade Oatmeal Cream Pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
- 1 cup softened butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups All-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups rolled oats
- 3/4 cup softened butter
- 2 1/2 cups powdered sugar
- 1 Tablespoon milk
- 1 teaspoon vanilla
Add the butter and sugars to the bowl of a stand mixer and use the paddle attachment to mix until fluffy. Mix on low-medium speed for about 3 minutes.
Next, add the eggs and vanilla and mix on low speed until combined.
In a separate medium bowl, whisk the flour, cornstarch, baking soda, cinnamon, nutmeg, and salt.
Carefully add the dry ingredients to the butter mixture and mix on low speed just until combined.
Incorporate the oats.
Place the dough in the refrigerator for at least 30 minutes to allow the dough to set.
After the dough has set, remove from the fridge and use a 1/4 cup measuring cup to scoop the dough onto the baking sheet. Form each scoop into a ball and separate by 2-3 inches.
Bake the cookies for 13-15 minutes or until the edges are lightly browned, and the centers appear soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Place softened butter in a stand mixer. Using a paddle attachment, beat the butter for 3-5 minutes until fluffy.
Carefully add the powdered sugar a little at a time until well incorporated.
Next, add the milk and vanilla.
Make sure the cookies have cooled completely before attempting to fill.
Pair the cookies ahead of time by size.
Turn a cookie upside down (flat side up) and apply 1 1/2-2 Tablespoons of buttercream filling.
Carefully place the second cookie on top (flat side against the filling).
Continue to fill the remaining cookies.
Sandwiches can be eaten immediately or allowed to set and stabilize.
Store sandwich cookies in an airtight container for up to 3 days.
Almond milk can be substituted for whole or skim milk in the buttercream.
Additional milk can be used to achieve desired thickness of buttercream.