Name: Oatmeal Creme Pies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-490151H43M11S
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 3/4 cup (165g) packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/4 cups (100g) old-fashioned rolled oats; 1 1/4 cups (155g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup (113g) unsalted butter, softened; 2 1/2 cups (300g) powdered sugar; 2 tablespoons heavy cream or milk, plus more if needed; 1 teaspoon vanilla extract

Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups old-fashioned oats

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter (for filling), softened

3 cups powdered sugar

2 to 4 tablespoons heavy cream or milk

1 teaspoon vanilla extract (for filling)

Instructions

Step 1: In a large bowl, whip 1 cup softened butter until smooth. Add brown sugar and granulated sugar, mixing for 2 to 3 minutes until light and fluffy. Beat in eggs and vanilla extract until combined.

Step 2: In a separate bowl, combine oats, flour, baking soda, salt, and cinnamon. Gradually stir the dry ingredients into the wet mixture until fully incorporated. Cover the dough and refrigerate for at least 30 minutes or up to 2 days.

Step 3: Preheat oven to 350°F (175°C). Scoop dough into 1 tablespoon balls (about 20 grams each) and place on baking sheets 2 inches apart. Bake for 10 minutes or until edges are lightly golden. Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: For the filling, whip 1/2 cup softened butter with an electric mixer until smooth. Gradually add powdered sugar, 2 tablespoons heavy cream or milk, and vanilla extract. Mix for 2 minutes, then add more cream or milk if needed for a creamy consistency. Continue mixing for another 2 minutes until light and fluffy.

Step 5: To assemble, spread a small dollop of filling onto the bottom of one cookie. Press a second cookie on top to form a sandwich. Repeat with remaining cookies and filling. Enjoy your oatmeal creme pies fresh!

Tips & Variations

Chill the dough longer for thicker, chewier cookies.

Use quick oats instead of old-fashioned oats for a softer texture.

Add a pinch of nutmeg or cloves for extra warm spice flavor.

Substitute half the butter in the filling with cream cheese for a tangy twist.

For a dairy-free option, use vegan butter and plant-based milk.

Storage

Store assembled oatmeal creme pies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unassembled cookies or fully assembled sandwiches in freezer-safe containers: cookie dough can be frozen for up to 3 months, and baked sandwiches freeze well for up to 2 months. Thaw cookies at room temperature before serving. Reheat no need—these pies are best enjoyed fresh or simply thawed.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and stored in an airtight container in the refrigerator for up to 3 days before baking.

How do I prevent the filling from being too thick or too runny?

Start by adding 2 tablespoons of cream or milk to the filling and beat well. If the filling is too thick, add more liquid a little at a time until you reach a smooth, spreadable consistency. If it becomes too thin, add a bit more powdered sugar to thicken it back up.