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Soft and Chewy Homemade Oatmeal Cream Pies

Close-up of two soft oatmeal cream pies stacked with thick white cream filling, lightly dusted with spice.
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Make soft, chewy oatmeal cookies filled with a sweet, creamy vanilla filling. This recipe creates a classic comfort dessert similar to store-bought versions.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup powdered sugar (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 1/4 cup heavy cream or milk (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the rolled oats until evenly distributed throughout the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Flatten slightly with the bottom of a glass.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look soft. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the filling, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream and 1 teaspoon vanilla extract. Beat until the mixture is light and creamy.
  9. Once cookies are completely cool, spread a generous layer of filling on the flat side of one cookie. Top with a second cookie, flat side down, pressing gently to sandwich the filling.

Notes

  • For softer cookies, slightly underbake them. They will firm up as they cool.
  • You can make the cookie dough up to 3 days ahead and store it covered in the refrigerator.
  • Freeze assembled cream pies in an airtight container for up to 3 months. Thaw them in the refrigerator before serving.

Nutrition

Find it online: https://savorsensations.com/oatmeal-cream-pies-soft-chewy-recipe/