Oatmeal Cream Pies

 

 

Are you a fan of the store-bought oatmeal cream pies? Then you have to try these! It always tastes better homemade. Thank you to My Baking Addiction (www.mybakingadiction.com) for this recipe!

 

Ingredients

Cookies

1 c unsalted butter, softened

3/4 c packed light brown sugar

1/2 c granulated sugar

2 eggs

1 tsp pure vanilla extract

1 1/2 c all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 c oatmeal (instant or old-fashioned)l

 

Filling

3/4 c unsalted butter, softened

2 1/2 c confectioners' sugar, sifted

1 tsp vanilla extract

1 tsp milk or half and half

 

Instructions

1. Preheat oven to 350 degrees, and put parchment paper on large cookie sheets.

2. Put butter, granulated sugar and brown sugar in large mixing bowl or stand mixer. Mix with electric mixer for 3 minutes, until fluffy.

3. Add eggs and vanilla and mix until combined. 

 

4. In another mixing bowl, mix flour, cinnamon, baking soda and salt.

5. Mix dry mixture into wet a half cup at a time until combined. 

 

6. Add oatmeal and mix until mixed in. 

7. Spoon cookie balls based on desired size. I made 22 cookies to make 11 cream pies, but those were on the big side. You can make 18 to 20 cream pies by making 36-40 cookies. 

8. Bake cookies for 13-15 minutes if larger or 10-12 minutes if smaller, or until golden brown. Let sit on cookie sheet for 5 minutes before removing to cooling rack to cool. 

9. Once cookies have cooled completely, make frosting in medium mixing bowl/stand mixer. (Note: this makes a good amount for small cookies, but for larger cookies, we had about half of the frosting leftover).  Beat butter with mixer on medium for five minutes until fluffy.

 

10. Turn mixer to low and add sugar a little at a time until mixed in. 

11. Add milk/half and half and vanilla and mix. 

12. Turn mixer back to medium and mix 3-5 minutes until creamy. If desired, add 1 tsp of milk at a time to get desired consistency (mine was just fine without adding any). 

13. Apply icing with piping bag or small spatula to the bottom cookie, leaving about a quarter or half inch on the side so it doesn’t spill over. 

14. Place top cookie on the frosting and push down a little, and they’re done! These can be eaten immediately or refrigerated for up to 3 days. If refrigerated, take out about an hour before serving to allow frosting to soften. 

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