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Oatmeal Cream Pies
Homemade Oatmeal Cream Pies beat store-bought, hands down!
Ingredients
For the cookies:
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 cups (240 g) quick-cooking oats
- 1 1/4 cups (282 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the filling:
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (220 g) confectioners' sugar
- 2 tablespoons (30 ml) heavy cream
- 1 teaspoon vanilla extract
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Instructions
To make the cookies:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together flour, baking soda, salt, and cinnamon. Stir in oats. Set aside.
- Using an electric mixer, beat butter, brown sugar, and sugar until creamy. Add egg and vanilla, and mix well. Gradually add flour mixture, stirring until well blended.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake 10-12 minutes. Cool on pan for 2-3 minutes, then remove to wire racks to cool completely.
To make the filling:
- Combine all ingredients in a medium bowl. Using an electric mixer on low speed, beat until combined. Then, increase mixer speed to high, and beat until light and fluffy.
- Spread about 1 tablespoon of filling over the bottom side of half of the cookies. Top with remaining cookies so that the bottoms of the cookies are facing the filling.
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Notes
- Recipe adapted from My Recipes.
- Store in an airtight container in the refrigerator up to 5 days. Bring to room temperature for serving.
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