Oatmeal Cream Pies - Soft and chewy oatmeal cookies filled with vanilla buttercream frosting. Inspired by Little Debbie, but made fresh and delicious in your own home!

Oatmeal Cream Pies

 

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Yield 14 sandwich cookies

Ingredients

Cookies:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups quick or old fashioned oats (I used both - half of each)

Cream Filling:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line baking trays with parchment paper/silicone baking mats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs and vanilla. Mix until combined.
  3. In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the wet ingredients until almost combined. Add the oats and mix until incorporated. Scrape the bowl and mix again for 10 seconds. (To make sure no clumps of butter/sugar were hiding at the bottom of the bowl.)
  4. Scoop 6 to 8 cookie dough balls onto prepared baking trays, about 2 Tablespoons each. Do not crowd the cookies. Bake for 11 to 12 minutes or until light brown. Let cookies rest on baking trays for a few minutes before removing them to a wire rack to cool completely. 
  5. CREAM FILLING: In a large bowl with an electric hand mixer, beat the butter until light and fluffy. Add powdered sugar and mix until completely incorporated. Add the vanilla and milk. Beat until light and fluffy, adding more milk 1 teaspoon at a time, if needed, until desired consistency.
  6. To assemble, pipe or spread the cream filling on the bottom side of half the cookies. Place the remaining cookies on top, sandwiching them together. Store in an airtight container. 

Recipe Notes

-Use a cookie scoop for uniform cookies and do NOT put more than 8 on a tray. It effects the spread and cook time.

*Recipe from My Baking Addiction