Homemade Oatmeal Cream Pies (Printer-friendly)
Chewy oatmeal cookies sandwiched with vanilla cream filling for a nostalgic sweet snack.
# What You'll Need:
→ For the Oatmeal Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups old-fashioned rolled oats
→ For the Cream Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 2 minutes.
03 - Add eggs and vanilla extract to the butter mixture. Beat until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until well blended.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Fold in rolled oats using a spatula.
06 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, leaving approximately 2 inches of space between each portion.
07 - Bake for 10 to 12 minutes until cookies are just set and lightly golden around edges.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat softened butter in a medium bowl until creamy. Gradually incorporate powdered sugar, cream, vanilla, and salt. Continue beating until light, fluffy, and spreadable.
10 - Pair cookies of similar size. Spread or pipe approximately 1 tablespoon of cream filling onto flat side of one cookie, then press another cookie on top to form sandwich.
# Expert Advice:
01 -
- The cream filling is impossibly fluffy and stays soft for days, unlike the commercial versions that turn into hardened cement
- These cookies strike that perfect balance between crispy edges and chewy centers, making each bite feel like a warm hug
- You probably have everything in your pantry right now, no special ingredients required
02 -
- Underbaking by just one minute creates that irresistibly soft center, so pull them out when they still look slightly underdone in the middle
- Letting the cookies cool completely is not optional, or you will end up with cream filling everywhere except inside your pies
03 -
- Use a cookie scoop for uniform size, which helps them bake evenly and look professional
- Rotate your baking sheets halfway through baking if your oven has hot spots like mine does