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Stack of oatmeal creme pies on a white plate, one showing a bite taken out to reveal the fluffy white cream filling. The golden-brown oatmeal cookies have a textured surface, with additional cookies and a glass of milk softly blurred in the background.

Oatmeal Cream Pies

Soft, chewy oatmeal cookies layered with a luscious vanilla buttercream create a nostalgic, irresistible treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 9
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 621
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • ¾ cup light brown sugar firmly packed
  • ½ cup granulated sugar regular
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract for flavor
  • 1 ½ cups all-purpose flour measured accurately
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon ground cinnamon aromatic spice
  • ½ teaspoon salt enhances flavor
  • 3 cups quick or old-fashioned oats rolled oats work best
  • ¾ cup unsalted butter softened for buttercream
  • 2 ½ cups confectioners’ sugar sifted to remove lumps
  • 1 teaspoon pure vanilla extract for cream filling
  • 1 tablespoon milk or half-and-half adjust for desired frosting consistency

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl or stand mixer, cream together 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Add the eggs and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just incorporated. Then stir in oats until evenly distributed.
  6. Using a large cookie scoop (3 tablespoons) for large cookies, drop dough onto prepared sheets, spacing evenly. Bake 13-15 minutes, or until edges are lightly golden.
  7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  8. For the filling, beat ¾ cup softened butter on medium-high speed for 5 minutes until color lightens and texture becomes fluffy.
  9. Reduce mixer to low and gradually add sifted confectioners’ sugar, mixing until fully combined. Add vanilla extract and milk, mixing until smooth.
  10. Increase speed to medium-high and beat 3-5 more minutes for extra fluffiness. Add additional milk 1 teaspoon at a time if needed for spreading consistency.
  11. Assemble cookies by spreading or piping buttercream onto the flat side of half the cookies, then topping with the remaining cookies to form sandwiches.

Nutrition

Serving: 1 ServingCalories: 621kcalCarbohydrates: 98gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 277mgPotassium: 169mgFiber: 3gSugar: 29gVitamin A: 1160IUVitamin C: 0.01mgCalcium: 53mgIron: 2mg

Notes

These cookies bring back childhood memories with every bite. Perfect for sharing or treating yourself, they’re soft, chewy, and filled with dreamy buttercream comfort.

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