Oatmeal Cream Pies

These soft and chewy homemade Oatmeal Cream Pies taste just like Little Debbie’s. Filled with silky smooth buttercream for an authentic flavor.

5 from 5 votes

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Course: Dessert

Cuisine: American

Keyword: oatmeal cream pies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 310kcal

Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In a medium bowl, sift the flour and baking soda or whisk well to combine.
In a separate bowl, using a hand mixer cream the softened butter and brown sugar until fluffy. Add the egg, salt, vanilla, cinnamon, and cocoa powder. Mix well to combine until fully incorporated.
Combine the flour mixture into the butter, then mix until just combined. Add in the rolled oats and mix until homogenous, without overbeating.
Use a cookie or ice cream scoop to form 20 individual cookies. Place them onto the lined cookie sheets, at least 2-3 inches apart.
Bake for 8 minutes or until golden brown. For extra flat cookies, press them down with a spatula as soon as they come out of the oven. This also helps make the top appear cracked. Afterwards, carefully transfer them to a cooling rack.

Using a hand mixer, cream the softened butter and sugar until fluffy, for about 2-3 minutes.
Add in the vanilla extract and heavy cream, then mix again for 2 minutes. Sprinkle in a pinch of salt if it tastes too sweet.

Place the buttercream into a piping bag fitted with a ½ inch nozzle.
Pipe buttercream onto the bottom of a cookie, without overfilling. Sandwich with another cookie, then repeat the process for all remaining cookies.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.