Homemade Oatmeal Cream Pies (Printer-friendly)
Chewy oatmeal cookies with creamy vanilla filling make these handheld treats irresistible.
# What You’ll Need:
→ For the Oatmeal Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups 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 old-fashioned rolled oats
→ For the Cream Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
03 - Add eggs and vanilla extract. Beat until well combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in rolled oats with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread about 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.
# Expert Tips:
01 -
- The homemade version tastes infinitely better than store bought with real butter and vanilla shining through
- These cookies strike that perfect balance between chewy and tender with a cream filling that melts in your mouth
02 -
- Underbaking by 1 minute keeps these cookies soft for days instead of turning hard and crumbly
- Pair similar sized cookies or your filling will squish out the sides of smaller ones
03 -
- Use a cookie scoop for uniform sizing so your pies look professional and bake evenly
- Chill the assembled pies for 15 minutes before serving to help the filling set up