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Oatmeal Cream Pie Cookies

These Oatmeal Cream Pie Cookies are a nostalgic, sweet treat that combines soft, chewy oatmeal cookies with a creamy, fluffy filling. With a perfect balance of spice from the oats and sweetness from the cream filling, these cookies are like a homemade version of the classic oatmeal cream pies you remember. Ideal for a snack, lunchbox treat, or dessert, these cookies are sure to be a hit with everyone who loves the combination of oatmeal and cream!
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Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Cooling rack

Ingredients
  

  • For the Cookies:
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • For the Cream Filling:
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream or milk

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Add the eggs and vanilla extract, and beat until well combined.
  • Add Dry Ingredients: 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. Stir in the rolled oats.
  • Shape the Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
  • Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the Cream Filling: While the cookies cool, make the cream filling. In a medium bowl, beat the butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. If the filling is too thick, add a little more cream or milk until you reach the desired consistency.
  • Assemble the Cookies: Once the cookies are completely cooled, spread a generous amount of the cream filling on the bottom of one cookie. Top it with another cookie to form a sandwich.
  • Serve: Let the cookies set for a few minutes to allow the filling to firm up, then serve and enjoy!