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.

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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 crunchy outside and the soft middle filled with my favorite American Buttercream. This Oatmeal Cookie recipe is a staple in my house. 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!

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If you’ve never made a buttercream before this is the perfect recipe to start out with. It is really simple and super tasty, AKA everything we want in a recipe!

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Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media! 

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

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
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 4 cups (454 grams) powdered sugar
  • 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.

Oatmeal Cream Pies

  1. In a medium bowl mix the cold butter and sugar together (I used this hand mixer). Beat for 4 minutes.
  2. Beat in the eggs one at a time until they are fully combined. Add the vanilla and combine.
  3. Add the flour, baking soda, salt, and cinnamon. Mix until just combined. Mix in the quick-cooking oats.
  4. Cover the 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.
  5. Preheat the oven to 375 degrees (F). Line a baking sheet (I used this one) with parchment paper or a silicone mat (I used this one).
  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.
  7. Bake the cookies for 8 minutes and allow to cool completely on the baking sheet.
  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 dough freezes really well. Just let it sit out for 10 minutes or so before rolling and baking.
American Buttercream
  1. Using a stand mixer fitted with the paddle attachment, cream the butter until it is very soft and creamy. The butter needs to be really soft or your buttercream won’t be as fluffy as it should be.
  2. Add the salt, vanilla, and half of the powdered sugar and beat until fully combined.
  3. Add the rest of the powdered sugar and beat on medium speed for 5-6 minutes or until fluffy.
  4. If the buttercream is too thick add the heavy cream, 1 tablespoon at a time until it reaches the desired consistency.
Assembly
  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.

Like this post? Visit my Recipe page to see more like it!

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