Homemade Oatmeal Cream Pies (Printable)

Chewy oatmeal cookies filled with creamy vanilla frosting for a classic nostalgic dessert.

# What You'll Need:

→ Oatmeal Cookies

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→ Cream Filling

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# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
03 - Add eggs and vanilla extract. Beat until well combined.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
05 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in rolled oats with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until cookies are just set and lightly golden around the edges.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until light, fluffy, and spreadable.
11 - Pair cookies of similar size. Spread or pipe about 1 tablespoon of cream filling onto the flat side of one cookie and top with another to form a sandwich.

# Tips from dashanddishes:

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  • The cookies stay soft for days thanks to brown sugar and butter
  • The filling strikes that perfect balance between sweet and creamy
  • One batch yields enough to share (or not)
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  • Underbaking slightly is the secret to soft cookies days later
  • Warm cookies will melt the filling, so patience during cooling pays off
  • Room-temperature ingredients prevent the dough from separating
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  • Weighing ingredients yields more consistent results than measuring cups
  • Rotate baking sheets halfway through for even browning

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