Oatmeal Cream Pies were a staple of my childhood and still one of my favorite guilty pleasures. This homemade version has two chewy oatmeal cookies sandwiched together with American buttercream frosting.

A stack of three oatmeal cream pies

If you know me well then you know that I ADORE Little Debbie’s. I firmly believe they are among the best junk foods in the world and Oatmeal Cream Pies sit at the top of that list. I would have them as part of my last meal. So, of course, I had to recreate them because we all need some more Oatmeal Cream Pie action in our lives.

These cookies aren’t as soft as the original Oatmeal Cream Pies because I wanted them to be a little more like cookies. So you get the slightly crunchy outside and the soft middle filled with my favorite American Buttercream. This Oatmeal Cookie recipe is a staple in my house (I adjusted so it wouldn’t be dairy-free). I always have some of the cookie dough in our freezer. You’re definitely not going to be disappointed if you’re an oatmeal cookie lover!

A side view of oatmeal cream pies in a pan

Ingredients for Oatmeal Cream Pies:

Ingredients for Oatmeal Cookies:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Light Brown Sugar. Brown sugar adds a softer texture to the finished product.
  • Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Baking Soda. This will help the cookies to rise.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Ground Cinnamon. This will add flavor to the oatmeal cookies.
  • Quick-cooking Oats. I recommend using quick-cooking oats over old-fashioned oats because they will give the cookies a better texture.

Ingredients for American Buttercream:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Powdered Sugar. This will sweeten the buttercream and bring it together.
  • Vanilla Extract. This will flavor the buttercream.
  • Heavy Cream or Milk. This will help bring the buttercream together and make it creamy. You can substitute for non-dairy milk.
All of the ingredients needed for this recipe

How to make Oatmeal Cream Pies:

Oatmeal Cookies

STEP 1: In a medium bowl mix the cold butter and sugar together. Beat for 4 minutes.

STEP 2: Beat in the eggs one at a time until they are fully combined. Add the vanilla and combine.

The wet ingredients combined in a bowl

STEP 3: In another bowl combine the flour, baking soda, salt, and cinnamon.

The dry ingredients combined in a bowl

STEP 3: Add the flour to the butter mixture, mix until just combined. Mix in the quick-cooking oats.

STEP 4: Cover the oatmeal cookie dough and allow it to chill for at least 30 minutes. This will help the dough not to spread quite so much during baking, but you can skip this step if you’re in a hurry or just want to eat cookies ASAP.

STEP 5: Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat.

STEP 6: Roll about 1 tablespoon of dough into a ball and place it on the prepared baking sheet. Use the palm of your hand or a fork to flatten the dough. Repeat with the rest of the cookie dough.

STEP 7: Bake the cookies for 8 minutes and allow to cool completely on the baking sheet.

STEP 8: If you don’t want to make all of the cookies at once you can store it in an airtight container in the freezer. The oatmeal cookie dough freezes really well. Just let it sit out for 10 minutes or so before rolling and baking.

American Buttercream

STEP 1: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.

STEP 2: Add half of the powdered sugar. Beat until fully combined.

STEP 3: Add the rest of the powdered sugar and the vanilla. Beat on medium speed for 5-6 minutes.

STEP 4: If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

The american buttercream in a bowl

How to Assemble Oatmeal Cream Pies:

STEP 1: Pair off your cooled cookies according to size, they need to be close to the same size so they don’t look weird sandwiched together. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it.

Looking down on a row of oatmeal cream pies in a pan
looking down on two rows of oatmeal cream pies

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5 from 3 votes

Oatmeal Cream Pies

Perfectly baked oatmeal cookies sandwiched together with american buttercream
Prep Time30 mins
Cook Time8 mins
Resting Time30 mins
Total Time1 hr 8 mins
Course: Dessert
Cuisine: American
Keyword: American Buttercream, Buttercream, oatmeal, oatmeal cookies, oatmeal cream pies
Servings: 12 cookie sandwiches
Calories: 343kcal

Ingredients

For Cookies:

  • 2 sticks (226 grams) unsalted butter cubed and cold
  • 2 cups (426 grams) brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cup (267 grams) quick-cooking oats

For Buttercream:

  • 2 sticks (226 grams) unsalted butter room temperature
  • 4 cups (454 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • heavy cream or milk as needed

Instructions

For Cookies:

  • In a medium bowl mix the cold butter and sugar together. Beat for 4 minutes.
  • Beat in eggs one at a time until fully combined. Add vanilla and combine.
  • Add the flour, baking soda, salt, and cinnamon. Mix until just combined.
  • Mix in the quick-cooking oats.
  • Cover the dough and allow it to chill for at least 30 minutes.
  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.
  • Roll about 2 tablespoons of dough into a ball and place it on the prepared baking sheet. Use the palm of your hand or a fork to flatten the dough. Repeat with the rest of the cookie dough.
  • Bake cookies for 8 minutes and allow to cool completely on the baking sheet.

For Buttercream:

  • Using a stand mixer fitted with the paddle attachment, cream the butter until very soft and creamy.
  • Add the salt, vanilla, and half of the powdered sugar and beat until fully combined.
  • Add the rest of the powdered sugar and beat for 5-6 minutes or until fluffy.
  • If the buttercream is too thick add heavy cream or milk, a tablespoon at a time, until it reaches the desired consistency.

Assembly:

  • Pair off your cooled cookies according to size. Spoon a generous amount of buttercream onto the inside of one cookie and press the other cookie on top of it.

Nutrition

Serving: 1oatmeal cream pie | Calories: 343kcal | Carbohydrates: 46.8g | Protein: 3.1g | Fat: 16.5g | Saturated Fat: 9.9g | Cholesterol: 56mg | Sodium: 268mg | Potassium: 76mg | Fiber: 1.4g | Sugar: 31.5g | Calcium: 25mg | Iron: 1mg
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