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Single-Batch Oatmeal Cream Pies

These soft, chewy oatmeal cream pies are made with your Bulk Dry Oatmeal Cookie Base and filled with a light, fluffy vanilla buttercream. They're a nostalgic homemade treat that's perfect for sharing or enjoying with a glass of milk.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 cream pies

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Ingredients
  

  • For the Cookies
  • 2 cups Bulk Dry Oatmeal Cookie Base
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream
  • Pinch of salt

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the Bulk Dry Oatmeal Cookie Base, softened butter, egg, and vanilla extract. Mix until a soft dough forms.
  • Scoop about 1 tablespoon of dough for each cookie and place them 2 inches apart on the prepared baking sheet.
  • Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers are set.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • To make the filling, beat the softened butter until smooth and creamy. Add the powdered sugar, vanilla extract, salt, and 2 tablespoons of heavy cream. Beat until light and fluffy, adding an additional tablespoon of heavy cream if needed to reach a smooth, spreadable consistency.
  • Spread or pipe the filling onto the flat side of one cooled cookie and top with a second cookie to create a sandwich.
  • Repeat with the remaining cookies and serve immediately or refrigerate until ready to enjoy.

Notes

Allow the cookies to cool completely before adding the filling to prevent it from melting.
For evenly sized sandwich cookies, use a cookie scoop when portioning the dough.
Store assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For the best texture, let refrigerated cream pies sit at room temperature for 15 to 20 minutes before serving.