Description
These homemade oatmeal cream pies are soft, chewy, and filled with a light vanilla buttercream. Just like the classic, but made from scratch with real ingredients.
Ingredients
Cookies:
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons milk or cream
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream butter and both sugars until light and fluffy.
- Beat in egg and vanilla until combined.
- In a separate bowl, whisk oats, flour, baking soda, cinnamon, and salt.
- Mix dry ingredients into the wet just until combined.
- Scoop dough and flatten slightly on prepared baking sheet.
- Bake 8 to 10 minutes until edges are golden and centers are soft.
- Cool completely on a wire rack.
- For the filling, beat butter until smooth. Add powdered sugar, vanilla, and milk. Whip until light and fluffy.
- Spread or pipe filling onto half the cookies, top with the other halves, and gently press to sandwich.
Notes
- Don’t overbake; cookies should be soft in the center.
- Chill assembled pies for 15–20 minutes for cleaner edges.
- Cookies can be made ahead and frozen unfilled.
- Filling can be made up to 3 days in advance and refrigerated.