Homemade Oatmeal Cream Pies

My love of oatmeal cookies drew me to this recipe. They were delicious! The buttercream used to sandwich them together made them a little decadent, adding a fancy factor to the humble oatmeal cookie. 

These cookies had just the right amount of chewiness and spices and the buttercream filling added another layer of flavor and moistness to this treat. My diehard oatmeal cookie taste testers loved them. The recipe was easy to follow and scoop out, making perfect identically sized cookies to sandwich together. The ONLY negative thing I can state about these is the size, they are quite a mouthful for me, but may not be for other cookie lovers. But, that certainly is not a negative that would keep me from making this recipe again. I’d be tempted to try adding raisins to the dough, because oatmeal raisin are a huge favorite of my family. I highly recommend these to any oatmeal cookie fan.

I admit that there was hesitation before making this homemade oatmeal cream pies recipe – was it going to be too time consuming? Guess what? Nope! It was quick, simple to make, and consisted of everyday ingredients! And, even having to substitute a few ingredients (regular oats, Irish butter, and vanilla bean paste) they turned out absolutely delicious!! I always love and appreciate a recipe that can adapt to a few substitutions!

I ended up making the oatmeal cookie batter and having to rest it in the fridge overnight – no time to bake them off. Instead of regular butter, I used unsalted Irish butter for the filling. It was creamy and quite yummy.

Because the filling is raw, I chose to use vanilla bean paste instead of extract. I increased the amount to 2 tsp to enhance the flavor. I also added a pinch of salt to balance the sweetness.

Because the time to make them was pretty quick, ingredients I’d have on-hand or easy to get, and customizable, I will for sure be making these again. I might add some chopped nuts and/or flaky salt to the cookies. Hmmm…it’s nice to have options.

I used sweet cinnamon in this recipe. It gave my baking a nice aroma while the biscuits were cooking and cooling. I would make the biscuits again. They were tasty both filled and unfilled. I was able to fill all of my pairs and had a little icing left over which I will use as the frosting for some cupcakes.

These delicious homemade oatmeal cream pies are a double treat. The cookies alone are quite delicious. Crisp on the edges and soft in the middle. The buttercream filling takes them to another level. The ingredients are staples and the recipe comes together quickly so they are easy to bake up anytime and are certainly special enough for guests. Be aware that they are very sweet, so one cookie is plenty for a serving. They are perfect with a cup of coffee. My daughter suggested dipping half of the cookie in dark chocolate to balance some of the sweetness of the filling. I think I will try that the next time. If the buttercream is simply too much, just make the cookies! 

At first, these little cream pies were not going to be a Tester’s Choice for me. They were way too sweet for my liking and they needed a little something to make the favor of the cookie stand out. The buttercream overpowered the cookie. I had some buttercream left over so I made another half batch of cookies, eliminating the granulated sugar and adding 1/4 teaspoon each of allspice and cloves. Those couple of changes made all the difference for me (except I may reduce the amount of vanilla to a teaspoon in the buttercream next time). The cookies were soft and cakelike, and were the perfect accompaniment to the buttercream filling. That little bit of extra spice really balanced out the flavors.