Indulge in the nostalgic delight of homemade oatmeal cream pies. Soft, chewy oatmeal cookies sandwich a luscious, creamy filling, creating a perfect balance of flavors and textures. Crafted with care, these treats are a timeless classic that will transport you back to simpler days.
How to Make Oatmeal Creampies
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: In a medium bowl, combine flour, oats, baking soda, cinnamon and salt. Set aside.
Step 3: With a hand mixer or in a stand mixer, cream together butter and sugars for 2 minutes. Add honey, vanilla extract and egg and mix until fully combined.
Step 4: Add dry ingredients to wet ingredients, half at a time.
Step 5: Using a cookie scoop or spoon, spoon cookies onto a silicone mat or parchment paper lined cookie sheet. This recipe should make 18 individual cookies, or 9 finished cream pies.
Step 6: Bake cookies for 10 minutes. Remove from oven and cool for 10 minutes on tray. Remove and cool the rest of the way on a wire rack.
Step 7: While the cookies are cooling, prepare the filling. With a hand mixer or in a stand mixer, whip the butter for 2-3 minutes.
Step 8: Add confectioners’ sugar to butter, one cup at a time. Add vanilla extract and whip an additional minute.
Step 9: When the cookies are completely cool, spread a thick layer of the filling on the bottom side of one cookie. Top with another cookie and press gently together. Continue until 9 cream pies are complete.
Storage
Oatmeal creampies store well in an air-tight container in the cupboard for 3 days or in the fridge for up to a week.
Can I Make These with a Different Kind of Cookie?
Yes! I've successfully made these with chocolate chip and monster cookies and both have been delicious. Traditional oatmeal creampies are my favorite but feel free to get creative and try this filling between any of your favorite cookies.
With only a few simple ingredients, this recipe is cheap and easy to throw together and will have your family begging for more.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine flour, oats, baking soda, cinnamon and salt. Set aside.
With a hand mixer or in a stand mixer, cream together butter and sugars for 2 minutes. Add honey, vanilla extract and egg and mix until fully combined.
Add dry ingredients to wet ingredients, half at a time.
Using a cookie scoop or spoon, spoon cookies onto a silicone mat or parchment paper lined cookie sheet. This recipe should make 18 individual cookies, or 9 finished cream pies.
Bake cookies for 10 minutes. Remove from oven and cool for 10 minutes on tray. Remove and cool the rest of the way on a wire rack.
While the cookies are cooling, prepare the filling. With a hand mixer or in a stand mixer, whip the butter for 2-3 minutes.
Add confectioners’ sugar to butter, one cup at a time. Add vanilla extract and whip an additional minute.
When the cookies are completely cool, spread a thick layer of the filling on the bottom side of one cookie. Top with another cookie and press gently together. Continue until 9 cream pies are complete.
Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
