Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick or old fashioned oats
For the Cream Filling
- ¾ cup unsalted butter, softened
- 2½ cups confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk or half and half
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes. Then add the eggs and vanilla extract and beat until combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Add Oats to Dough: Fold in the oats until they are evenly incorporated into the dough.
- Scoop and Bake Cookies: Use a large cookie scoop (about 3 tablespoons) for large cookies or a medium scoop (about 1.5 tablespoons) for smaller cookies to drop dough onto the prepared cookie sheets. Bake large cookies for 13-15 minutes or small cookies for 10-12 minutes, until edges turn golden brown.
- Cool Cookies: Allow cookies to sit on the baking sheets for about 5 minutes after baking, then transfer them to a wire rack to cool completely.
- Prepare the Cream Filling: In a clean mixing bowl, beat the softened butter on medium-high speed for about 5 minutes until it lightens in color and becomes fluffy. Reduce speed to low and gradually add the sifted confectioners' sugar until fully incorporated.
- Add Flavor and Milk: Mix in the vanilla extract and milk or half and half until combined. Increase speed to medium-high again and beat for an additional 3-5 minutes. Add extra milk, one teaspoon at a time, if necessary to reach desired consistency.
- Assemble Pies: Pipe or spread the cream filling onto the flat side of half of the cooled cookies, then sandwich with the remaining cookies on top.
Notes
- Store homemade oatmeal cream pies in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap pies in plastic wrap and freeze in a zip-top bag or airtight container for up to 1 month. Bring to room temperature before serving.
- This recipe yields 9 large sandwich cookies or 18 small sandwich cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
