Oatmeal Cream Pies

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 8

Resting Time 30

Total Time 1 8

Servings cookie sandwiches

Calories 343kcal

Author Ellie Haley

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 ½ 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.

Notes

Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition