Oatmeal cream pies as such a classic lunchtime dessert (for kids and grownups alike). Make your own at home!
Who here loves eating oatmeal cream pies? I am raising my hand up to the sky in case you’re wondering. I was that kid who used to bring one almost every day for lunch at school. I’d unwrap the plastic, take a big bite and oooooh. And no, I didn’t share!
I have no idea what took me so long to finally make these at home. Laziness? Lack of time? Other priorities? I’m sure I could make up a zillion excuses, but regardless, it’s been way too long. I’ve never stopped loving oatmeal cream pies but I certainly stopped buying them.
For the most part, I’ve done my best to eliminate packaged desserts from our shopping lists and tried to make them at home. Although these aren’t exactly health food, the oatmeal cream pies are at least void of shelf stabilizers and other unpronounceable ingredients.
I’m sure I’ll be sending some of these to school with Addie. Since we are in a weird world where kids can’t sit together at lunchtime or even hug, she won’t be able to share these with anybody. Well, maybe she can do that someday soon. Fingers crossed.
Husband’s rating: 5 out of 5 (a rare perfect score!)
Addie’s rating: 4 out of 5 (she’s not a fan of oatmeal)
My rating: 4.5 out of 5
Oatmeal cream pies
- 1 cup (2 sticks) unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned oatmeal can substitute with quick oats
- ¾ cup (1 and ½ sticks) unsalted butter softened
- 2 and ½ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 Tablespoon milk of choice
Bake the cookies
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until everything is well incorporated.
- In a separate small or medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Turn your mixer down to low and slowly add in the dry ingredients. Add in the oatmeal and mix until everything just comes together.
- Using a medium or large cookie scoop (or two spoons if you don't own a cookie scoop), scoop moundfuls of cookie dough onto your prepared baking sheets. Leave at least 2-3 inches in between each cookie dough mound to allow the cookies to spread while baking.
- Bake in your preheated oven for 13-15 minutes or until the edges are golden. The tops may look slightly underdone, but they will continue to set as they cool.
- Allow the cookies to cool before assembling.
Make the filling
- In the bowl of a clean stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes.
- Turn the mixer to low and slowly add in the powdered sugar. Then add in the vanilla and milk and beat until you achieve a smooth and spreadable consistency. You can adjust the milk and powdered sugar to achieve the texture you want.
Assemble the cookies
- After the cookies have cooled completely, match them up in pairs according to shape and size.
- Spread about 2 Tablespoons of filling into the center of one cookie (I used an offset spatula to do this; you can use a spoon, a piping bag or a butter knife). Top it with the other cookie and gently press down and twist. Repeat with the remaining cookie pairs.