Oatmeal Cream Pie Recipe
Soft Oatmeal Cookies, Buttercream Filling. Contains Egg, Dairy, Gluten
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Ingredients
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Oatmeal Cookies
Buttercream Filling
Method
Oatmeal Cookies
- 1
Prepare
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure out ingredients so they’re ready.
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the 1 cup softened unsalted butter with the 3 tablespoons granulated sugar and 1 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly distributed.
- 5
- 6
Add oats (and optional milk)
Fold in 2 cups old-fashioned rolled oats by hand with a spatula until evenly distributed. If the dough feels too stiff and you want a softer spread, stir in up to 1 tablespoon milk; do so sparingly so cookies remain thick.
- 7
Portion cookies
Using a 1.5-tablespoon cookie scoop or a heaping tablespoon, portion dough into 18–20 even mounds, placing them about 2 inches apart on the prepared baking sheets. Gently flatten each mound very slightly with your fingers or the bottom of a glass to create an even surface for sandwiching later.
- 8
Bake
Bake one sheet at a time in the preheated oven for 9–11 minutes, rotating the pan halfway through baking. Cookies should be golden at the edges and still slightly soft in the centers.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Make sure cookies are completely cool before assembling so the buttercream doesn't melt.
Buttercream Filling
- 10
Beat butter
With a clean bowl and paddle attachment, beat 3/4 cup softened unsalted butter on medium speed until smooth and pale, about 1–2 minutes.
- 11
- 12
Adjust texture
Increase mixer speed to medium-high and beat for 1 minute. Add 1–2 tablespoons heavy cream or whole milk as needed to reach a spreadable, pipeable consistency (aim for a thick but soft buttercream). Beat an additional 30–45 seconds until light and fluffy. Taste and adjust salt or vanilla if desired.
- 13
Assemble sandwiches
Turn half of the cooled oatmeal cookies bottom-side up. Using a piping bag fitted with a round tip or a small offset spatula, place about 2 tablespoons of buttercream on each cookie (or enough to fill when sandwiched). Top with a matching cookie, pressing gently until the buttercream spreads to the edge. Wipe any excess from the edges. Repeat to make 9–10 assembled oatmeal cream pies.
- 14
Finish and store
For a neat finish, roll the edges gently in finely ground oats or lightly dust with additional sifted powdered sugar if desired. Store the assembled cream pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature 20–30 minutes before serving for the best texture.