Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies are soft and chewy cookie sandwiches with a fluffy buttercream filling. This easy treat is perfect for lunchboxes, desserts, or sharing with family and friends.
Servings: 19 Pies approx
Ingredients
Oatmeal Cookies
- 1 cup salted butter, softened
- 1 cup dark brown sugar, lightly packed
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon honey
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1½ cups unbleached all purpose flour
- 3 cups quick cooking oats
Cream Filling
- ½ cup salted butter, softened
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons water
Instructions
Oatmeal Cookies
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or with large bowl and hand mixer, cream together butter, dark brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each egg.
- Beat in honey and vanilla extract.
- Add the salt, baking soda, all purpose flour and quick oats. Mix on low until fully incorporated.
- Let the cookie dough rest 10 minutes.
- Using a medium scoop, or 2 tablespoons, place cookies 2 in apart on cookie sheets and then slightly flatten tops.
- Bake for 10-12 minutes, just until the edges are starting to golden and center is no longer glossy.
- Let cookies cool for 5 minutes on pan, then remove to wire rack or counter to cool completely.
Cream Filling
- In the bowl of a stand mixer fitted with the paddle attachment, or with large bowl and hand mixer, beat butter until creamy.
- Add the powdered sugar and vanilla and mix until no longer crumbly.
- Add a tablespoon of water at a time to achieve desired consistency.
- Bump up speed and beat filling until light and fluffy, about 2-3 minutes.
Assemble Sandwiches
- Turn half of the cooled cookies over.
- Using a large scoop (3 tablespoons) place filling on bottoms of cookies. (Or fill a pastry or zip top bag, snip the corner and pipe the filling leaving a ¼" edge.)
- Top with remaining cookies and gently make a sandwich.
Nutrition
Calories: 338kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 246mg | Potassium: 85mg | Fiber: 1g | Sugar: 30g | Vitamin A: 476IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg
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