The Best Homemade Oatmeal Creme Pies

Oatmeal creme pies…. OH how I love you so. They are incredibly nostalgic, bringing me back to the days of elementary school when I’d beg my mom for Little Debbie snacks during every grocery store trip. However, somehow this version of homemade oatmeal creme pies makes me feel sophisticated – and nostalgic – all at once.

A scoop of homemade vanilla buttercream sandwiched in between two lightly golden oatmeal cookies. Simple, classic, sophisticated all in the same bite. These delicious cookies are bound to bring you back to your younger days and delight your tastebuds! I hope you love these as much as my family & I do.

A few common questions below & tips to help you get the absolute perfect oatmeal creme pies! Also a common question… this recipe makes 10 total oatmeal cookies, and in turn 5 total homemade oatmeal creme pies (2 cookies per pie). 🙂

When should I add my buttercream filling to the cookies after baking?

When they are fully cooled, no exceptions. 🙂 This is very important! If you try to add the filling to cookies that are even slightly warm, the buttercream will simply melt and it’ll just be a mess….. Just give them the time to cool, it is SO worth it!

Do I need to flatten the cookie dough down onto the baking sheet?

Nope! These cookies will spread as they bake.

Do I have to brown the butter for the cookies?

Nope, however I do recommend it! It gives such a nice hint of caramel-ly flavor to the cookies and really adds a ton to them! But if you’d like, you can simply use melted butter.

What if I’ve never made buttercream before?

Fear not…. here are some tips for this recipe. First…. essential tip, you need to use fully room temperature butter! Not melted butter, not cold butter, but fully room temperature butter. Second, you’ll need a handheld electric mixer or a stand mixer! Third… when mixing, add the powdered sugar in small amounts so that it doesn’t fly all over the place. 🙂

What kind of oats do I use?!

Please only use rolled oats for this recipe (can be gluten free or regular rolled oats)! Any other oats will not yield the same texture in this recipe.

Your recipe says to refrigerate the dough… do I actually have to?

YES. Well, technicallyyyy, no…. however not refrigerating cookie dough often results in much flatter cookies. Personally, though, I always refrigerate my cookie dough. For me also, oatmeal cookies have always been a bit finnicky for me and when I don’t refrigerate the dough they spread way too much… So with that, just please refrigerate the dough. 🙂

The Best Homemade Oatmeal Creme Pies

4 from 20 votes

Recipe by Lindsey Goldschmidt

Servings

5

Oatmeal Creme Pies

Prep time

20

minutes

Cooking time

11

minutes

Ingredients

• Oatmeal Cookies

• 1 Egg

• 1/2 Cup Unsalted Butter

• 1 tsp Vanilla Extract

• 1 Cup Rolled Oats

• 3/4 Cup + 1 Tbsp All Purpose Flour

• 1/2 Cup Brown Sugar

• 1/3 Cup Cane Sugar

• 1/4 tsp Baking Powder

• 1/4 tsp Baking Soda

• 1/2 tsp Salt

• Creme Pie Filling

• 1/4 Cup Unsalted Butter

• 1 tsp Vanilla Extract

• 3/4 Cup Powdered Sugar

Directions

• Begin by browning the butter over the stove. Add the unsalted butter to a pot over the stovetop and heat over low – medium heat until melted and butter begins to bubble. Stir lightly until the butter becomes brown in color and frothy. At this point, remove it from the heat and let it cool.
• Once the butter has cooled, add to a mixing bowl and combine with egg, brown sugar, cane sugar, and vanilla.
• Then, add flour, oats, baking soda, baking powder, and salt to the bowl with the wet ingredients and fold together until fully combined.
• Then, cover and refrigerate cookie dough for one to two hours, minimum.
• When you’re ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper or silpat baking mat.
• Remove the cookie dough from the fridge and let it come to room temperature (this is important as cookie dough that is cold will not spread much when baked.) Scoop the dough onto your cookie sheet, and bake for 11-12 minutes, until cookies are very slightly browning around the edges.
• Take the cookies out of the oven and let them cool completely.
• While the cookies are cooling, make the buttercream for the creme pie filling.
• Add room temperature butter to a separate mixing bowl, and cream the butter. With a hand mixer or stand mixer, mix the butter on low-medium speed for about 2 – 3 minutes. Make sure to scrape down the sides in between mixing. You’ll know when the butter is creamed when it is smooth and light in color.
• Once the butter is fluffy and creamy, add in vanilla extract. Mix again until it is incorporated.
  Then, add the powdered sugar to the creamed butter and vanilla. Add a little at a time so the powdered sugar doesn’t fly all over. Continue mixing and adding powdered sugar until all has been mixed in.
• Once your cookies have cooled, add a scoop of buttercream over top of half of the cookies, and sandwich a second cookie over top of each cookie that has a scoop of buttercream to make the creme pies.
• Enjoy!!