Homemade Oatmeal Cream Pies-Sweet, fluffy, vanilla buttercream sandwiched between two thick and chewy oatmeal cookies. So EASY and better than store bought!
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Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies-Sweet, fluffy, vanilla buttercream sandwiched between two thick and chewy oatmeal cookies. So EASY and better than store bought!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Oatmeal Cream Pies
Servings: 9 Servings
Calories: 757kcal
Author: Berly's Kitchen

Equipment

Ingredients

Cookies

  • 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

Buttercream Filling

  • 3/4 cup softened butter
  • 2 1/2 cups powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla

Instructions

Make the Cookies

  • Preheat 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 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.

Buttercream Filling

  • 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.

Assemble the Homemade Oatmeal Cream Pies

  • 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.
  • Enjoy!

Notes

Almond milk can be substituted for whole or skim milk in the buttercream.
Additional milk can be used to achieve desired thickness of buttercream.

Nutrition

Calories: 757kcal | Carbohydrates: 97g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 131mg | Sodium: 588mg | Potassium: 168mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1155IU | Calcium: 54mg | Iron: 2.4mg
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