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Oatmeal Creme Pies Recipe

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★★★★★

4.9 from 140 reviews

Delicious and nostalgic Oatmeal Creme Pies featuring soft, chewy oatmeal cookies sandwiched with a creamy vanilla filling. This recipe offers a perfect balance of hearty oats and sweet, fluffy frosting for a classic treat that’s ideal for snacks or dessert.

Ingredients

Scale

Cookie Dough

  • 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

Filling

  • 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

Instructions

  1. Make Cookie Dough: Whip softened butter until smooth using an electric mixer. Gradually add granulated sugar and brown sugar, mixing until light and fluffy, about 2-3 minutes. Add eggs one at a time along with vanilla extract, mixing until fully combined. In a separate bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to wet ingredients and stir until just combined. Cover and refrigerate the dough for 30 minutes to 2 days to firm up.
  2. Bake Cookies: Preheat oven to 350°F (177°C). Scoop dough into 1 tablespoon-sized balls (approximately 20 grams each) and space them 2 inches apart on a prepared baking sheet. Bake for 10 minutes or until the edges turn lightly golden. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  3. Mix Filling: Using an electric mixer, beat softened butter until smooth. Gradually add powdered sugar, 2 tablespoons of cream or milk, and vanilla extract. Mix for 2 minutes until light and creamy. Add a little more milk if the filling is too thick, then mix for 2 additional minutes to achieve a fluffy consistency.
  4. Assemble Cookies: Spoon a small dollop of the cream filling onto the bottom of one cookie. Press a second cookie on top to create a sandwich. Repeat with remaining cookies. Serve and enjoy your homemade oatmeal creme pies.

Notes

  • The cookie dough can be refrigerated in an airtight container for up to 3 days before baking.
  • To freeze cookie dough, place scooped dough balls on a baking sheet and freeze for 30 minutes (flash freeze). Then transfer to a freezer-safe bag, where it will keep for up to 3 months.
  • Baked oatmeal creme pies can be frozen in an airtight container for up to 2 months.
  • For an extra soft filling, add a tablespoon more cream or milk if needed.

Keywords: Oatmeal Creme Pies, Oatmeal Cookies, Sandwich Cookies, Classic Desserts, Soft Cookies, Cream Filling

Find it online: https://topreci.com/oatmeal-creme-pies-recipe/