Description
Homemade oatmeal cream pies featuring soft, chewy oat cookies and a light, fluffy vanilla bean filling. A nostalgic comfort food made with wholesome ingredients like brown butter and rolled oats.
Ingredients
Scale
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 1 cup (200 grams) light brown sugar
- ½ cup (100 grams) granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (190 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (160 grams) old-fashioned rolled oats
- For the Filling: ½ cup unsalted butter, softened
- For the Filling: 2 cups powdered sugar
- For the Filling: 2-3 tablespoons heavy cream
- For the Filling: 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix on medium speed until combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture on low speed, mixing just until the flour disappears.
- Gently fold in the rolled oats using a spatula until the dough is thick and sticky.
- Scoop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden but centers look soft and slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, beat filling butter until smooth. Gradually add powdered sugar, vanilla, and heavy cream one tablespoon at a time until fluffy and spreadable.
- Spread a generous amount of filling on the flat side of a cooled cookie and top with another cookie to form a sandwich.
Notes
Use old-fashioned rolled oats, not instant oats, for the best chewy texture. Ensure butter is softened, not melted, to prevent excessive spreading. Do not overbake the cookies; they should look slightly underdone in the center to remain soft. Cool cookies completely before assembling to prevent the filling from melting. For gluten-free versions, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie sandwich
- Calories: 275
- Sugar: 24
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
Keywords: oatmeal cream pies, homemade cookies, soft chewy cookies, vanilla filling, comfort food, nostalgic snacks, brown butter cookies