Monday, March 20, 2017

Oatmeal cream pies ♥

I saw this recipe on a few weeks ago and mentally saved it because it instantly reminded me of those delicious Little Debbie Oatmeal Pies I used to get as a kid.  I can remember walking home from school and stopping at the little convenient store down the street from my house and getting either a Little Debbie or a pack of Hubba Bubba grape bubble gum.  Those were the days!
I had a little free time yesterday in between helping John study for a social studies test and making dinner so I whipped up a batch for dessert.  They were very good!  I made them on the smaller size so I could get more cookies out of the batch, but I think next time I will make them a bit larger.  On a side note, just these cookies alone are amazing! It occurred to me as I was making them that I already posted an oatmeal cookie receipt not too long ago, but let's face it....there is never enough oatmeal cookies, right? Everyone loves them!
Throw in some chocolate chips or dried cranberries and this maybe the only cookie I'll ever make again ♥

For the cookies:
1 cup unsalted butter, softened
1/3 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups quick or old fashioned oatmeal
For the cream filling:
3/4 cup unsalted butter (1 1/2 sticks)
2 1/2 cups confectioners sugar
1 tsp vanilla
1 tbls milk or half & half
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.  I highly recommend using parchment papers.  The cookies literally slide off it AND you don't have to wash your cookie sheets. 
In a large bowl cream together butter and sugars until light and fluffy.  Add in eggs and vanilla.  Mix until just combined. 
In a medium bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add flour mixture to the wet ingredients, mixing until just combined.  Add in oats and mix until incorporated. 

To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto cookie sheets.  Bake 13 - 15 minutes, or until golden brown.  To make smaller cookies (like me : ) use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake 10 - 12 minutes.
Let sit on cookie sheet a few minutes before transferring them to a rack to cool.

For the filling:
In a bowl of a stand mixer beat butter on med-high speed for about 5 minutes.   Turn the speed down to low and gradually add in the powdered sugar.  Continue mixing on low speed until the powdered sugar is completely incorporated.  Add in vanilla and milk.  Turn the mixer back up to high and beat for an additional 3-5 minutes.  This makes the cream extra smooth and fluffy. 

To assemble the pies, spread cream filling between the flat sides of two cookies. 
Store in an airtight container in the fridge ♥

Best eaten with a glass of milk with a cute straw!
Happy Monday and happy first day of Spring!!!! 


  1. You are AMAZING!
    These look sooo good!
    Thanks so much for sharing.
    If only...I lived next door. You could put some in a basket, come across the yard, I'd have the teapot on and we could chat all morning long. : )

  2. That would be wonderful!! There would be a well worn path between our houses for sure! ♥