Who could possibly resist Homemade Oatmeal Cream Pies? Homemade buttercream is sandwiched between two soft and chewy (and raisin-less) oatmeal cookies. This recipe yields 18 cream pies in about an hour.

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In school, I always had lunchbox envy. I was the kid with the whole wheat bread sandwich, carrot sticks and a banana, not by choice. I’d look over and see other kids pulling open their plastic she-ra or care bear lunchboxes and, after removing their thermos and sandwich, the prepackaged oatmeal cream pie was sure to follow. I would sit there, knowing there was no way a cream pie, ding dong or ho ho would ever grace my lunch box. The biggest thrill in my lunch box was my peanut butter and grape jelly sandwich. But the pb wasn’t even Jif!! It was the kind you had to stir with a knife first. Poor poor little Laurie. 

Little did I know then, that those cookie pies taste great to a kid whose tastebuds only register sugar. But in reality, homemade oatmeal cream pies are 8 gazillion times better. First of all, thicker cookies that have more texture and flavor. Secondly, homemade buttercream. There really is no comparison. 

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Put one of these in you or your kids lunch boxes and then see who’s the jealous one. My guess is that it’s the NOT the kid with a homemade oatmeal cookie sandwich.

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Here’s what you’ll need to make the cookies; 1-1/2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 sticks (1 cup) room temperature (softened) unsalted butter, 1 cup dark brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 3 cups old fashioned rolled oats and 1/2 a recipe for buttercream frosting.

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In your mixing bowl, measure and add the flour, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set off to the side.

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Then, in the bowl of your stand mixer, add the butter and mix on medium to medium-low speed until the butter is fluffy and pale in color. To the creamed butter, add in both sugars and mix until combined.

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Next, add inn one egg, mixing until just combine before adding the second egg along with the vanilla extract. Then gradually add in the flour mixture, mixing until just incorporated.

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Lastly, add in the old fashioned oats and mix until combine.

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Be sure to scrape down the sides and bottom of the mixing bowl as you go. Next, measure 2 tablespoons of the cookie dough onto your prepared pans.

Bake for 5 to 5-1/2 minutes in your preheated oven, then rotate the pan (back to front) and continue baking for an additional 5 to 5-1/2 minutes.

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Every oven is different, so times may vary. However, the edges should be lightly golden brown. After the cookies have cooled for a few minutes, use a spatula to transfer them to wire racks to cool.

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While you wait…make the buttercream! Seriously I just halved this recipe because it’s the perfect amount of frosting for the job.

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I also recommend pairing the cookies together by similar size/shape. Otherwise they just look weird and you won’t get the perfect cookie to frosting ratio. Turn one of the cookies over and add a tablespoon of the frosting smack-dab in the middle. 

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And then just use the second cookie and slowly and gently press the cookies together until the frosting reaches the edge of the cookies. So. GOOD.

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Finally, unhinge your jaw and inhale.

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You are going to lose your mind after the first bite. Chewy, buttery and oat meal-y cookies joined with the sweet, vanilla buttercream. It’s a match made in cookie pie heaven. And be warned, eating one cream pie is like eating two cookies so you may need to do mental willpower exercises to keep you from eating 4. 

ps. these are excellent cold.

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Enjoy! And if you give this Homemade Oatmeal Cream Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Oatmeal Cream Pies
Yield: 18

Homemade Oatmeal Cream Pies

Homemade buttercream is sandwiched between soft and chewy oatmeal cookies. Yields 18 homemade cream pies in about 1 hour.

Prep Time 15 minutes
Active Time 33 minutes
Additional Time 10 minutes
Total Time 58 minutes

Ingredients

FOR THE OATMEAL COOKIES:

  • 1-1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks (1 cup) unsalted butter, softened to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups old fashioned rolled oats

FOR THE CREAM FILLING:

  • 1 stick (1/2 cup) unsalted butter, softened to room temperature
  • small pinch kosher salt
  • 2 to 2-1/2 cups sifted powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk

Instructions

FOR THE COOKIES:

  1. Preheat your oven to 350° and line two rimmed metal baking sheets with parchment or silicone mats.
  2. In a mixing bowl, measure and add the flour, soda, salt, cinnamon and nutmeg. Whisk to combine and set off to the side.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter on low to medium-low speed until pale in color. Add both the sugars and mix until combined
  4. Add one egg at a time, mixing until just combine before adding the second egg along with the vanilla extract.
  5. Gradually add in the flour mixture until combined and then mix in the oats.
  6. Use a 2-tablespoon scoop to measure out 12 cookies per pan. Bake for 5 to 5-1/2 minutes before rotating the pans (back to front) and continue baking for an additional 5 to 5-1/2 minutes. Or until the edges are lightly golden brown.
  7. Once the cookies have cooled on the pan for a couple of minutes, transfer them to a wire rack to cool completely.

FOR THE BUTTERCREAM:

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until fluffy and pale in color.
  2. Switch over to the whisk attachment and gradually add in the sifted powdered sugar.
  3. Once incorporated, add in the vanilla and milk. Increase the speed of your mixer until the buttercream is light and airy.
  4. Measure a tablespoon on to 1/2 of the cookies and place the second half on top, lightly pressing to flatten the frosting.

Notes

Store any uneaten oatmeal cream pies in a container and in the fridge for up to 1 week.

Recommended Products

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Nutrition Information:

Yield:

18

Serving Size:

1 oatmeal cream pie

Amount Per Serving: Calories: 303 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 61mg Sodium: 180mg Carbohydrates: 39g Fiber: 0g Sugar: 31g Protein: 2g
Nutrition information isn’t always accurate.
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