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Homemade oatmeal cream pies! This easy oatmeal cream pies recipe features a pair of soft oatmeal cookies, with smooth, sweet creme sandwiched in the middle. A nostalgic homemade version of a childhood favorite!
Last week I had a craving for oatmeal creme pie snack cakes. You know the kind: two soft, chewy oatmeal cookies, with a distinctive vanilla cream filling sandwiched in between. The kind packaged in a clear plastic wrapper. But instead of running to the supermarket, I decided to see if I could find a recipe to make this childhood favorite at home.
Other oatmeal cookie recipes you might enjoy:
Parsnip Cookies with Cream Cheese Frosting
Chai Spiced Oatmeal Lace Cookies
Triple Butterscotch Oatmeal Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Homemade Oatmeal Cream Pies
- Total Time: 1 hour 20 minutes
- Yield: 10 3-inch round sandwich cookies 1x
Description
This easy oatmeal cream pies recipe features a pair of soft oatmeal cookies, with sweet creme sandwiched in the middle. A nostalgic homemade version of a childhood favorite!
Ingredients
Oatmeal Cookies:
160 grams all purpose flour (1 1/4 cups)
55 grams rolled oats (2/3 cup)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
113 grams unsalted butter, softened (1/2 cup / 1 stick)
105 grams light brown sugar (1/2 cup, packed)
105 grams granulated sugar (1/2 cup)
1 egg
1 teaspoon vanilla bean paste
25 grams black treacle, or molasses (1 tablespoon)
Filling:
113 grams unsalted butter (1/2 cup / 1 stick)
400 grams confectioner’s sugar (3 cups)
45 milliliters whole milk (3 tablespoons), plus more to adjust consistency
1 teaspoon vanilla bean paste
Instructions
Oatmeal cookies:
Preheat oven to 350° F / 176° C. Line a half-sheet rimmed baking tray with parchment.
In a medium bowl, whisk together flour, rolled oats, baking soda, ground cinnamon, ground ginger, and kosher salt.
In a large mixing bowl or the bowl of a stand mixer, whip the butter on high speed until fluffy.
Add the sugars, followed by the black treacle, and mix until well combined.
Mix in the egg and vanilla bean paste.
Add the dry ingredients and mix on low speed until just combined.
Transfer bowl to the refrigerator to chill, at least 30 minutes.
With a 1 1/2-inch cookie scoop, scoop the mixture onto prepared tray, allowing 2 inches of space between the scoops.
Bake in preheated oven for 10-11 minutes, or until puffy and very lightly brown around the edges. Do not overbake.
For perfectly round cookies, quickly reshape with a round metal cutter. (This also helps to give the oatmeal cookies their distinctive cracked tops!)
Allow cookies to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.
While cookies cool, prepare the filling.
Filling:
In a large bowl or the bowl of a stand mixer, whip the softened butter until light and fluffy.
Add the confectioner’s sugar, alternating with the milk and mixing well after each addition.
Mix in the vanilla bean paste.
If necessary, add a bit more milk or confectioner’s sugar to adjust the consistency. (The buttercream should be thick rather than runny or watery, but still thin enough to pipe with ease.)
Transfer to a piping bag.
Assembly:
Divide the oatmeal cookies into pairs.
Pipe a generous blob of buttercream on the flat side of half of the cookies.
Top with the remaining cookies, using your hands to gently sandwich the two halves together.
Store leftover cookies in an airtight container at room temperature for up to three days.
- Prep Time: 40 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Desserts