Homemade Oatmeal Creme Pies

4.36 from 17 votes

Homemade Oatmeal Creme Pies

These tender, easy-to-make Homemade Oatmeal Creme Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day.

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: American

Keyword: Cookies, Oatmeal Creme Pies

Servings: cookie sandwiches

Calories: 708kcal

Author: Mike Johnson

Ingredients

For the Oatmeal Cookies:

225 g unsalted butter room temperature
220 g light brown sugar
100 g granulated sugar
2 large eggs
2 teaspoon vanilla extract
190 g all-purpose flour
1 teaspoon baking soda
½ teaspoon coarse sea salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
240 g old-fashioned oats

For the Vanilla Bean Creme Filling:

175 g unsalted butter room temperature
300 g powdered sugar
1 teaspoon vanilla bean paste
15 g heavy cream

Metric - US Customary

Instructions

To Make the Oatmeal Cookies:

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream the butter, light brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 2 minutes. Add in the eggs and the vanilla and mix until combined, scraping down the sides as needed. Set aside.
In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats together. With the mixer on low, slowly add the oat mixture to the wet ingredients, mixing until just combined. (The dough will be thick).
Using a large cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2.5 inches between each cookie (they will spread as they bake). Bake for 12-14 minutes, or until lightly golden brown around the edges. Allow cookies to sit on the pan for about 3 minutes before removing them to a wire rack to cool completely. While the cookies cool, prepare the crème filling.

To Make the Vanilla Bean Creme Filling:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until fluffy and lighter in color, about 5 minutes.
Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in the vanilla bean paste and heavy cream and mix until combined.
Turn the mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes until the buttercream is fluffy. If needed, add in a little more cream 1 teaspoon at a time until you reach your desired consistency.
To fill and assemble, pipe or spread about 1½ tablespoons of creme filling on the bottom side of half of the cookies; top with the remaining cookies, right side up.

Notes

The oatmeal creme pies will stay fresh and soft at room temperature for 2 days in an airtight container. Alternatively, store in an airtight container in the refrigerator for up to 4 days.

Nutrition