Oatmeal Cream Pie Recipe
Two giant oatmeal cookies filled with homemade frosting.
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Ingredients
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Oatmeal Cookies
Cream Filling (Frosting)
Method
Oatmeal Cookies
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Measure out and have all ingredients at room temperature (butter and eggs).
- 2
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- 3
Add eggs and vanilla
Add 2 large eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract until combined.
- 4
Combine dry ingredients
In a separate bowl whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly distributed.
- 5
- 6
Portion cookies
Using a 1/3 cup scoop (or a large ice-cream scoop), portion the dough into 8 equal rounds (this recipe makes 8 sandwich cookies). Place dough rounds on prepared baking sheets about 2 inches apart and gently flatten each mound to about 3.5–4 inches in diameter so they spread evenly into large cookies.
- 7
Bake
Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown and centers look set but still slightly soft. Rotate pans halfway through baking for even browning.
- 8
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling sandwiches. Cooling completely prevents filling from melting.
Cream Filling (Frosting)
- 9
Beat fats
In a medium bowl or stand mixer, beat 1/2 cup softened unsalted butter and 1/4 cup shortening (if using) on medium speed until smooth and creamy, about 1–2 minutes.
- 10
- 11
Add flavor and adjust texture
Add 1 teaspoon vanilla extract, 2 tablespoons milk or heavy cream, and 1/8 teaspoon salt. Beat on medium-high until light and fluffy, about 2 minutes. If the frosting is too stiff, add more milk 1 teaspoon at a time; if too soft, add a little more powdered sugar.
- 12
Transfer to piping bag
Spoon the frosting into a piping bag fitted with a large round tip or leave in a bowl for spreading. For neat sandwiches, use a tip about 1/2 inch in diameter.
- 13
Assemble sandwiches
Turn half of the completely cooled cookies flat-side up. Pipe or spread approximately 2–3 tablespoons of frosting onto each base cookie, then top with another cookie, pressing gently to spread the filling to the edges. Wipe away any excess frosting around the edges with a small spatula.
- 14
Set and serve
Place assembled oatmeal cream pies on a rack or tray and refrigerate for 15–30 minutes to let the filling firm slightly. Bring to room temperature for 10–15 minutes before serving for best texture. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.