Description
Soft oatmeal cream pies with chewy cookies and a fluffy cream filling, made from simple pantry ingredients for a nostalgic, comforting treat.
Ingredients
- 1 1/2 cups old-fashioned rolled oats (135g)
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (115g)
- 3/4 cup brown sugar, packed (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (180g)
- 1/4 cup unsalted butter, softened (57g)
- 2 tablespoons milk (30ml)
Instructions
- Prep your ingredients: measure everything out, soften butter, beat egg to room temperature, and line baking sheets with parchment or silicone mats.
- Mix dry ingredients: whisk together flour, rolled oats, baking soda, cinnamon, and salt in a large bowl.
- Cream butter and sugars: beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: slowly add egg and vanilla extract to the creamed mixture, beating until smooth and combined.
- Combine wet and dry ingredients: gradually add dry ingredients to wet, mixing on low speed or folding until just combined.
- Portion and bake: drop dough onto prepared baking sheets using a cookie scoop or spoon, spacing 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes until slightly underbaked and soft in the middle. Cool on baking sheet 5 minutes, then transfer to cooling rack to cool completely.
- Make the cream filling: beat softened butter until smooth, gradually add powdered sugar mixing well after each addition, then add milk one tablespoon at a time until fluffy and spreadable.
- Assemble the cream pies: spread a generous dollop of filling on the flat side of one cookie, sandwich with another cookie, and press gently to spread filling to edges. Repeat for remaining cookies.
- Chill and serve (optional): refrigerate assembled pies for 15-20 minutes to firm up filling or serve immediately.
Notes
[‘Do not overbake; cookies should look slightly underdone when removed from oven.’, ‘Use old-fashioned rolled oats for best chewy texture; avoid quick oats.’, ‘Fresh butter improves flavor and texture.’, ‘Beat the filling until light and fluffy for best texture.’, ‘Chill dough for 30 minutes if too soft to help cookies keep shape.’, ‘Cool cookies completely before filling to prevent melting filling.’, ‘Filling can be made a day ahead and stored in fridge; whip before assembling.’, ‘Freeze cookies (without filling) up to 2 months; thaw before assembling.’, ‘Reduce powdered sugar in filling by 1/4 cup and add a pinch of salt to reduce sweetness if desired.’]
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 oatmeal cream pie
- Calories: 210
- Sugar: 14
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 2
Keywords: oatmeal cream pies, soft cookies, homemade treats, nostalgic dessert, chewy oatmeal cookies, cream filling