Oatmeal Cream Pies

Relive your childhood with these homemade Oatmeal Cream Pies! Easy to make, filled with creamy goodness, and perfect for any occasion. Dive into nostalgia with every bite!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Keyword: Oatmeal Cream Pies

Servings: large cookie sandwiches

Calories: 754kcal

Ingredients

Cookies:

1 cup unsalted butter softened
¾ cup brown sugar packed
½ cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick or old-fashioned oats

Cream Filling:

¾ cup 1 ½ sticks unsalted butter, softened
2 ½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon milk

Instructions

For the Cookies:

Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.
In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.
Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.

For the Cream Filling:

In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.
Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
Pipe the cream on the bottom of the cookie and close the sandwich with another cookie

Notes

Storage Information

If by any magical chance, you've got leftovers, store them in an airtight container. They’ll stay fresh for up to 3 days. Need to reheat? Pop them in the microwave for a few seconds. It’s like taking them fresh out of the oven – soft, warm, and oh-so-good!

Can These be Frozen?

Absolutely! After letting them cool, place them in a single layer on a baking sheet and freeze. Once they’re frozen solid, transfer them to a zip-top bag and stash in the freezer. They’ll stay fresh for up to 3 months. When you're ready for another bite of nostalgia, just thaw and enjoy.

Can This Be Made Ahead of Time?

Of course! You can prepare the cookie dough and cream filling a day in advance. Store the dough in the refrigerator, and when you're ready, let it come to room temperature, scoop, and bake. The cream filling can be kept chilled and then beaten again just before assembling.

Substitutions & Variations

Sugar Swaps: Want to cut down on the sugar? You can use coconut sugar or maple syrup as alternatives. Just adjust the quantities to get the desired sweetness.
Dairy-Free: If you’re dairy intolerant, swap out the butter for a dairy-free alternative and use almond or oat milk for the cream filling.
Gluten-Free: Use gluten-free flour in place of the all-purpose flour. Make sure the oats are certified gluten-free too!

Helpful Cooking Notes

Cookie Size: Remember, these are grown-up versions. Use a large cookie scoop for generously sized treats.
Cool Completely: I know it's hard to resist, but let those cookies cool entirely before filling them. It’ll prevent the cream from melting and ensure you get the perfect cookie-to-cream ratio.
Creamy Dreamy: For an extra fluffy filling, don’t rush the beating process. The longer you beat, the airier it gets!

Nutrition