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Homemade Oatmeal Cream Pies l SimplyScratch #homemade #oatmeal #creampie #cookies #fromscratch #buttercream #sandwich

Homemade Oatmeal Cream Pies

Print Recipe
Homemade buttercream is sandwiched between soft and chewy oatmeal cookies. Yields 18 homemade cream pies in about 1 hour.
Course cookies
Cuisine American
Keyword buttercream, cookies, cream pie, from scratch, homemade, oatmeal, raisin-less, sandwich cookies
Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 10 minutes
Total Time 58 minutes
Servings 18 sandwich cookies
Calories 367
Author Laurie McNamara

Ingredients

FOR THE OATMEAL COOKIES:

  • cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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:

  • 1/2 cup unsalted butter softened to room temperature
  • 1 pinch kosher salt
  • 2 cups powdered sugar sifted (plus more as needed)
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk

Instructions

MAKE THE COOKIES:

  • Preheat your oven to 350℉ (or 180℃) and line two rimmed metal baking sheets with parchment or silicone mats.
  • In a mixing bowl, measure and add the flour, soda, salt, cinnamon and nutmeg. Whisk to combine and set off to the side.
  • 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
  • Add one egg at a time, mixing until just combine before adding the second egg along with the vanilla extract.
  • Gradually add in the flour mixture until combined and then mix in the oats.
  • 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.
  • Once the cookies have cooled on the pan for a couple of minutes, transfer them to a wire rack to cool completely.

MAKE THE BUTTERCREAM:

  • In the bowl of your stand mixer fitted with the paddle attachment, cream the butter until fluffy and pale in color.
  • Switch over to the whisk attachment and gradually add in the sifted powdered sugar.
  • Once incorporated, add in the vanilla and milk. Increase the speed of your mixer until the buttercream is light and airy.
  • 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.

Nutrition

Serving: 1oatmeal cream pie | Calories: 367kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 174mg | Potassium: 90mg | Fiber: 2g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg