Home Kitchen Kitchen-made Oatmeal Cream Pies

In school, I always had lunchbox envy. I was the kid with the whole wheat bread sandwich, carrot sticks and a banana, not by choice. I’d look over and see other kids pulling open their plastic she-ra or care bear lunchboxes and, after removing their thermos and sandwich, the prepackaged oatmeal cream pie was sure to follow. I would sit there, knowing there was no way a cream pie, ding dong or ho ho would ever grace my lunch box. The biggest thrill in my lunch box was my peanut butter and grape jelly sandwich. But the pb wasn’t even Jif!! It was the kind you had to stir with a knife first. Poor poor little The cook.

Little did I know then, that those cookie pies taste great to a kid whose tastebuds only register sugar. But in reality, kitchen-made oatmeal cream pies are 8 gazillion times better. First of all, thicker cookies that have more texture and flavor. Secondly, kitchen-made buttercream. There truly is no comparison.

Put one of these in you or your kids lunch boxes and then see who’s the jealous one. My guess is that it’s the NOT the kid with a kitchen-made oatmeal cookie sandwich.

To make these Kitchen-made Oatmeal Cream Pies Gather:

• unbleached all-purpose flour
• baking soda
• kosher salt
• cinnamon
• nutmeg
• unsalted butter (softened)
• brown sugar
• granulated sugar
• eggs
• vanilla extract
• old fashioned rolled oats (not short oats!)
• buttercream frosting (1/2 a recipe)

Preheat your oven to 350℉ (or 180℃).

In your mixing bowl, measure and add 1-1/2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

Whisk to combine and set off to the side.

Then, in the bowl of your stand mixer, add 2 sticks (1 cup) room temperature (softened) butter and mix on medium to medium-low speed until the butter is fluffy and pale in color.

To the creamed butter, add in 1 cup dark brown sugar and 1/2 cup granulated sugar.

Mix until combined.

Next, add in 2 large eggs – one egg, mixing until simply combine before adding the second egg along with 1 teaspoon vanilla extract.

Then gradually add in the flour mixture, mixing until simply incorporated.

Lastly, add in 3 cups old fashioned oats.

Mix until combine.

Be sure to scrape down the sides and bottom of the mixing bowl as you go

Next, measure 2 tablespoons of the cookie dough onto your prepared pans.

Bake for 10 to 11 minutes in your preheated oven, rotating the pan half way through.

Every oven is different, so times may vary. However, the edges should be lightly golden brown. After the cookies have cooled for a few minutes, use a spatula to transfer them to wire racks to cool.

While you wait…make the buttercream! Seriously I simply halved this dish because it’s the reliable amount of frosting for the job.

Now for the fun part!

I also recommend pairing the cookies together by similar size/shape. Otherwise they only look weird and you won’t get the dependable cookie to frosting ratio. Turn one of the cookies over and add a tablespoon of the frosting smack-dab in the middle.

And then only use the second cookie and slowly and gently press the cookies together until the frosting reaches the edge of the cookies.

So. GOOD.

Finally, unhinge your jaw and inhale.

You are going to lose your mind after the first bite. Chewy, buttery and oat meal-y cookies joined with the sweet, vanilla buttercream. It’s a match made in cookie pie heaven. And be warned, eating one cream pie is like eating two cookies so you may need to do mental willpower exercises to keep you from eating 4.

ps. these are excellent straight out of the fridge.

Enjoy! And if you give this Kitchen-made Oatmeal Cream Pies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!