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A stack of homemade oatmeal cream pies on a sheet of parchment with a few more scattered around
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5 / 3 votes

Homemade Oatmeal Cream Pies

These oatmeal cookie sandwiches bring back so many memories from my childhood. One bite of these cookies and you will fall in love!
Prep Time40 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 20 sandwich cookies
Calories: 341

Ingredients

For the oatmeal cookies

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups quick-cooking oats
  • 2 sticks (8 oz) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon unsulphured molasses
  • 2 teaspoons vanilla extract

For the vanilla buttercream frosting

  • 1 1/2 sticks (6 oz) unsalted butter, at room temperature
  • 2 1/4 cups confectioners’ sugar
  • 3 tablespoons heavy whipping cream or whole milk
  • 1 1/2 teaspoons vanilla extract
US - Metric

Instructions

Make the oatmeal cookies

  • Preheat the oven to 350°F (180°C). Line three rimmed baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined. Stir in the quick-cooking oats.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together until well combined, about 2 minutes.
  • Mix in the eggs, molasses, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Add the dry ingredients to the mixer and stir until just combined.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave 1 1/2 to 2 inches (4 to 5 cm) between each cookie.
  • Bake until the tops of the cookies are set and the edges are lightly browned, 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then carefully transfer to a wire rack to cool completely.

Make the vanilla buttercream frosting

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth, 2 to 3 minutes. Add the confectioners’ sugar, 1/2 cup (60 g) at a time, mixing in each addition until well combined, then mix in the last 1/4 cup (30 g) of confectioners’ sugar until fully combined.
  • Splash in the whipping cream and vanilla extract and continue mixing until well combined.
  • Once the cookies have cooled completely, spread or pipe the frosting on the flat side of half of the cookies, then top with the other half of the cookies.
  • Store the cookies in an airtight container in the refrigerator for up to 5 days and bring to room temperature before serving.

Nutrition

Serving: 1sandwich cookie | Calories: 341kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 141mg | Fiber: 1g | Sugar: 30g