Make these homemade soft, chewy oatmeal cream pies with my easy recipe. A healthy swap for store-bought treats, these oatmeal cookies filled with vanilla buttercream are perfect for dessert.
In my homestead kitchen, we're all about creating healthier, homemade versions of our favorite store-bought treats. One such favorite is the classic oatmeal cream pie. These delicious, chewy oatmeal cookies filled with vanilla buttercream are essential in our dessert rotation. They are a family favorite, especially when chilled in the fridge and enjoyed outside after a hot summer day.
Oatmeal Cream Pie Ingredients:
The key to these delightful oatmeal cream pies is their simple, wholesome ingredients. Each component plays a crucial role in achieving the perfect texture and flavor.
- Old-Fashioned Oats: Old-fashioned oats are essential for achieving the perfect chewy texture. Unlike quick oats, which can become mushy, old-fashioned oats maintain their structure during baking, giving the cookies a hearty, chewy bite that makes them so satisfying.
- Brown Sugar: This essential ingredient not only adds sweetness and moisture to the cookies but also enhances the flavor with its molasses, giving the cookies a unique, rich, caramel-like taste that beautifully complements the oats.
- All-Purpose Flour: This versatile flour is ideal for baking cookies. It provides the right amount of structure without making the cookies too dense. The balance of protein in all-purpose flour helps create a tender crumb, a term used to describe the soft, delicate interior of baked goods, perfect for these oatmeal cream pies.
- Softened Butter: Softened butter is crucial for achieving the right texture in your cookies. When creamed with sugar, softened butter traps air, helping to leaven the dough and create a light, tender cookie. It also adds a rich, buttery flavor that's hard to beat.
- Baking Soda: Baking soda acts as a leavening agent, causing the cookies to rise and become light and fluffy. It also helps to create the desirable chewy texture by reacting with the brown sugar and the acid in the dough.
- No Chilling of the Dough: One of the best parts about this recipe is that there's no need to chill the dough. The oats hold enough moisture to keep the cookies from spreading too much while baking, so you can mix, bake, and enjoy these delicious treats in less time. Chilling the dough is a common step in many cookie recipes to prevent spreading, but the oats in this recipe naturally regulate the dough's consistency, eliminating the need for chilling.
How to Store Oatmeal Cream Pies:
- Room Temperature: Once assembled, you can store the oatmeal cream pies in an airtight container at room temperature for up to 2 days. They remain soft and delicious, perfect for quick snacks or lunchbox treats.
- Refrigeration: For extended storage, keep the pies in the refrigerator for up to a week. The kids especially love these cookies when chilled, as the buttercream firms up slightly, adding a refreshing contrast to the chewy cookies.
- Freezing: To make a large batch, freeze the oatmeal cream pies. Wrap each pie individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, thaw in the refrigerator or at room temperature.
Why Make Them Homemade?
Making your oatmeal cream pies at home is a healthier option and a fun and rewarding baking project. You can control the ingredients, ensuring no unnecessary preservatives or additives. The satisfaction of biting into a soft, chewy cookie filled with creamy vanilla buttercream is unbeatable.
These oatmeal cream pies are perfect for those looking for a homemade treat that brings joy to kids and adults. They are easy to make, store well, and offer a delicious and wholesome alternative to store-bought snacks.
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Homemade Soft Chewy Oatmeal Cream Pies
- Total Time: 30 mins
- Yield: 24 sandwich cookies 1x
Description
These are a soft chewy oatmeal cream cookies that is a healthy twist on a classic cookie.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned oat
For the Cream Filling:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tablespoon heavy cream
Instructions
1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, and mix well.
3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture and mix until combined. Stir in oats.
4. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon, if you seek a non rounded cookie as shown here.
5. Bake for 10-12 minutes or until the edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. For the cream filling, beat the butter until creamy. Gradually add powdered sugar and mix until smooth. Add vanilla and heavy cream, and beat until fluffy.
7. Spread or pipe a generous amount of filling on the bottom side of one cookie, then top with another cookie.
- Prep Time: 25 mins
- Cook Time: 10-15 mins
- Category: Desserts
Claudia says
I love the recipe!!! i would like to have it on grams... it colud be possible? Thanks a lot
tinyfarmbigfamily says
Thanks for using the recipe! I have updated it and it should convert to metrics now.