Homemade Oatmeal Cream Pies (Print Version)

Chewy oatmeal cookies with creamy vanilla filling—a classic homemade dessert.

# What You'll Need:

→ For the Oatmeal Cookies

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs
05 - 1 tablespoon pure vanilla extract
06 - 1 1/2 cups (190 g) all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
10 - 1 teaspoon ground cinnamon
11 - 2 cups (180 g) old-fashioned rolled oats

→ For the Cream Filling

12 - 1/2 cup (115 g) unsalted butter, softened
13 - 1 1/2 cups (180 g) powdered sugar, sifted
14 - 1 tablespoon heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
03 - Add eggs and vanilla extract; beat until well combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in rolled oats with a spatula.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.

# Expert Tips:

01 -
  • The cookies stay soft for days unlike most sandwich cookies that turn rock hard
  • The cream filling strikes that perfect balance between light and decadent
  • They taste exactly like childhood but with better ingredients
02 -
  • Room temperature ingredients make all the difference between flat dense cookies and puffy soft ones
  • Measuring flour correctly by spooning it into the cup and leveling off prevents dry cookies
  • The cookies must be 100 percent cool before adding filling or the cream will melt and slide off
03 -
  • Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
  • Use a cookie scoop for uniform size so all your pies match up perfectly

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