Description
Delicious homemade oatmeal cream pies that mimic the classic Little Debbie treat, with soft oatmeal cookies and a creamy filling.
Ingredients
Scale
- For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Cream Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
Instructions
- For the Oatmeal Cookies:
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla; mix well.
- 3. In a separate bowl, whisk flour, oats, baking soda, baking powder, and salt. Gradually add to wet mixture, mixing until combined.
- 4. Drop spoonfuls of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool on wire racks.
- For the Cream Filling:
- 1. In a bowl, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy.
- 2. Once cookies are cool, spread or pipe filling onto the bottom of half the cookies. Top with remaining cookies to make sandwiches.
- 3. Store in an airtight container for up to 3 days.
Notes
These cookies can be made ahead and frozen before filling. For a richer filling, use more heavy cream if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g