Warm, chewy oatmeal cookies filled with a quick homemade vanilla buttercream. These homemade oatmeal cream pies are EASY, nostalgic, and absolutely delightful!
Easy Homemade Oatmeal Cream Pies
These easy homemade oatmeal cream pies are literally SO easy to throw together and they feel so decadent. I love surprising friends with these when I take them a meal after having a baby or battling a cold. They are so cheerful and they never fail to impress! The cookies themselves are the perfect consistency of chewy oatmeal goodness. And the buttercream is reminiscent of childhood, but definitely a level up.
Since cookies tend to get crunchier the longer they bake, it is important to note the baking time on this recipe. In order to get that perfect, soft and chewy consistency that makes these so special, you’ll want to watch them closely. As soon as they are uniformly brown on top, take them out and transfer them onto a cooling rack.
Did I mention these are easy to make?
The key to these cookies is taking the time to chill and cool between steps. First of all, refrigerating your dough BEFORE baking will help the cookies keep their shape when baking and keep them from spreading out too much. Secondly, letting them cool all the way to room temperature BEFORE icing is absolutely necessary. Or the warm cookie will turn the buttercream to soup. And while this will still taste okay, it won’t produce that nice traditional cream filled cookie. But follow those easy steps and you should get excellent results.
Did you make it? Let me know by leaving a review below or tagging me with a pic on instagram @good.to.gather
Easy Homemade Oatmeal Cream Pie
- 1 Cup salted butter room temperature
- 1 Cup Brown Sugar
- 1/2 Cup Table Sugar
- 2 Large Eggs
- 1 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 1/4 Cup Old Fashioned Oats
Vanilla Buttercream Icing
- 1 1/2 Cup softened salted butter
- 2 Tbsp Heavy Whipping Cream
- 1 tsp vanilla
- 2 1/2 Cups Powdered Sugar
- Preheat oven to 375
- Using a stand mixer, hand mixer, or spoon, cream together the butter and two sugars until light and blended.1 Cup salted butter, 1 Cup Brown Sugar, 1/2 Cup Table Sugar
- Mix in the eggs until completely combined.2 Large Eggs
- In a separate bowl, mix together the flour, soda, and spices. Then, Mix the dry ingredients into the wet ingredients, making sure everything is incorporated well.1 1/2 Cups All Purpose Flour, 1 tsp Baking Soda, 1 tsp Salt, 1/4 tsp nutmeg, 1/2 tsp cinnamon
- Finally, add in the oats and mix until combined.2 1/4 Cup Old Fashioned Oats
- Scoop out the dough in balls roughly 1 generous Tbsp each and drop onto a parchment lined baking sheet 2 inches apart.
- For best results, refrigerate the prepared cookie dough balls for 20 minutes prior to baking.
- Bake in preheated oven for 14 minutes, or until they are uniformly golden brown.
- Let them cool completely before assembling.
- When ready to assemble, match cookies according to size and flip over one of each pair. Pipe a generous amount of buttercream on to the underside of each cookie or just slather it on with a spoon and set the other cookie on top. Enjoy!
Vanilla Buttercream Filling
- Whip the butter until light and fluffy in a mixer or handheld with a fork until it becomes light and fluffy.1 1/2 Cup softened salted butter
- The, add the vanilla, and slowly incorporate the powdered sugar by adding it into the butter a few Tbsp at a time.1 tsp vanilla, 2 1/2 Cups Powdered Sugar
- When the powdered sugar is nearly all incorporated, add in the Cream. Start with one Tbsp and check the consistency. It should be soft but able to hold together well when piped on a cookie. If it is too thick to be piped, add in 1/2- 1 full Tbsp more cream.2 Tbsp Heavy Whipping Cream