Oatmeal Cream Pies Homemade (Print-Friendly Version)

Chewy oatmeal cookies with fluffy vanilla cream bring a nostalgic, sweet twist to any dessert table.

# Ingredients You'll Need:

→ Cookies

01 - 227 grams unsalted butter, softened
02 - 165 grams packed brown sugar
03 - 100 grams white sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 195 grams all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon ground cinnamon
09 - 0.5 teaspoon salt
10 - 240 grams quick or old-fashioned oats

→ Cream Filling

11 - 170 grams unsalted butter, softened
12 - 320 grams confectioners’ sugar
13 - 1 teaspoon pure vanilla extract
14 - 1 teaspoon milk

# How to Make It:

01 - Preheat oven to 175°C. Line baking sheets with parchment paper.
02 - In a large bowl, beat together softened butter, brown sugar, and white sugar until light and fluffy using an electric mixer.
03 - Add eggs one at a time and vanilla extract, mixing well until fully integrated.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt.
05 - Gradually add the dry ingredients to the creamed mixture, beating on low speed until just combined.
06 - Stir in oats until evenly incorporated into the dough.
07 - Using a large (approximately 3-tablespoon) scoop, place evenly sized portions of dough onto prepared baking sheets, spacing apart for spread.
08 - Bake for 15 minutes or until cookies are golden brown around the edges. Allow to cool fully on a wire rack.
09 - In a clean bowl, beat softened butter on high speed for 5 minutes until creamy. Reduce mixer speed and gradually add confectioners’ sugar, blending thoroughly.
10 - Add vanilla extract and milk. Mix until smooth, then beat on high for an additional 5 minutes until fluffy.
11 - Pipe or spread a generous amount of cream filling on the underside of half the cookies. Top each with another cookie to form sandwiches.

# Extra Information:

01 - For optimal results, ensure cookies are completely cool before filling to prevent cream from melting.
02 - Store assembled oatmeal cream pies in an airtight container for up to 3 days at room temperature.
03 - To freeze, layer cooled pies on a baking sheet, freeze solid, then transfer to a zip-top bag for up to 3 months.
04 - Both dough and filling can be prepared a day ahead and refrigerated; bring to room temperature before baking and assembling.
05 - For a dairy-free version, substitute plant-based butter and use almond or oat milk in the filling.
06 - For gluten-free adaptation, use gluten-free flour and certified gluten-free oats.

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