Indulge in Soft & Chewy Oatmeal Cream Pies
These classic oatmeal cream pies feature soft, chewy oatmeal cookies generously filled with a smooth, sweet vanilla cream. The cookies offer a comforting blend of warm spice and hearty oat texture, baked to a golden perfection. The creamy filling provides a delightful contrast, creating a balanced and satisfying dessert experience.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 18 pies 1x
Ingredients
- For the Oatmeal Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- For the Cream Filling:
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) whole milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cookies: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the old-fashioned rolled oats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. Do not overbake. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating until smooth and fluffy. Stir in the vanilla extract.
- Assemble the Pies: Once the cookies are completely cool, spread a generous amount of cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
Notes
Ensure butter is at room temperature for both the cookies and the filling for optimal texture.
Do not overmix the cookie dough after adding the flour to prevent tough cookies.
For best results, use old-fashioned rolled oats, not instant or quick oats.
Allow cookies to cool completely before filling to prevent the cream from melting.
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Calories: 350 kcal
- Fat: 14g
- Carbohydrates: 55g
- Protein: 4g