Oatmeal Cream Pie Recipe
Recipe information
Make Oatmeal Cream Pie in just 1h 30m. Soft Oatmeal Cookies, Buttercream Filling. Contains Egg, Dairy, Gluten
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Oatmeal Cookies
Buttercream Filling
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. Add egg and vanilla
Add the large egg and 2 teaspoons vanilla extract and beat until combined, about 30 seconds, scraping down the bowl as needed.
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. Mix dry into wet
With the mixer on low, gradually add the dry flour mixture to the butter mixture just until incorporated, about 15–20 seconds. Scrape the bowl.
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. Add powdered sugar and flavor
Gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, mixing on low speed to avoid a sugar cloud. After the sugar is incorporated, add 1 teaspoon vanilla extract and 1/8 teaspoon salt.
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.
Local Coupons
No local coupons found for this recipe's ingredients.