Servings: 12 sandwich cookies
Calories: 528kcal
Equipment
- Baking sheets
- Mixing Bowls
- Whisk and rubber spatula
- 1 Cookie coop
- 1 Wire cooking rack
- 1 Offset spatula or piping bag
- Measuring cups and spoon
- Sifter or fine mesh sieve
Ingredients
Cookies
- 1 cup unsalted butter softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups quick oats
Cream Filling
- ¾ cup salted butter room temperature
- 1 ½ cups powdered sugar sifted
- ½ tablespoon vanilla bean paste
- 1 –3 tablespoons heavy cream added slowly for desired thickness
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.1 cup unsalted butter, ¾ cup packed light brown sugar, ½ cup granulated sugar
- Add eggs and vanilla extract, then mix until smooth and well combined.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined.
- Stir in the quick oats until evenly distributed throughout the dough.3 cups quick oats
- Scoop dough using a medium cookie scoop (about 1½ tablespoons) and place on prepared baking sheets, leaving room for spreading.
- Bake 9–11 minutes, or until the edges are golden brown and centers look slightly soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cream Filling
- In a medium bowl or stand mixer, beat the butter until creamy and smooth.¾ cup salted butter
- Add powdered sugar and vanilla bean paste, mixing on low until combined.1 ½ cups powdered sugar, ½ tablespoon vanilla bean paste
- Add 1 tablespoon heavy cream and beat on medium-high speed for 2–3 minutes, until light and fluffy.1 –3 tablespoons heavy cream
- Add more cream as needed, 1 tablespoon at a time, until desired consistency is reached.
- If the filling becomes too soft, chill for 10–15 minutes before assembling.
Assemble
- Pair cookies by size.
- Spread or pipe filling onto the flat side of one cookie.
- Top with another cookie and gently press together to form a sandwich.
- Chill briefly for a firmer filling or enjoy right away for a soft, creamy texture.
Notes
- Butter temperature matters: For soft, chewy cookies, butter should be soft but still slightly cool — around 65°F. Overly warm butter melts too quickly in the oven, causing excess spread. Cool room temperature butter traps tiny air pockets when creamed with sugar, giving these cookies their light, tender texture.
- Use quick oats only: Quick oats are cut smaller and absorb moisture faster, which helps these cookies bake up soft and chewy instead of thick or dry. Old-fashioned oats are too large and can throw off the dough’s moisture balance. If you only have old-fashioned oats, pulse them a few times in a food processor to mimic quick oats.
- Creaming is key: Proper creaming (2–3 minutes on medium speed) whips air into the butter and sugar, helping the cookies lift slightly and bake evenly. Under-creaming makes them dense; over-creaming causes excess spread.
- Measure flour correctly: Always spoon and level your flour rather than scooping directly from the bag. Packed flour adds too much dry mass and creates a stiff, crumbly texture.
- Texture control in the filling: The amount of heavy cream directly affects the filling texture. For a thicker, marshmallow-like cream (similar to store-bought oatmeal pies), use 1 tablespoon of cream. For a lighter, whipped version, add up to 3 tablespoons.
- Why salted butter in the filling: A small amount of salt in the buttercream balances sweetness and enhances vanilla flavor. It also rounds out the buttery notes, giving the filling more depth.
- Baking science tip: These cookies finish baking on the sheet as they cool. Pull them when the centers look slightly underdone — carryover heat will finish setting the structure without drying them out.
- Rest time improves flavor: If time allows, chill the dough for 24–48 hours before baking. The oats hydrate and the sugars deepen, resulting in richer caramel flavor and softer texture.
- Freezing tips: To freeze, place assembled oatmeal cream pies on a baking sheet until solid, then store in an airtight freezer bag up to 2 months. Thaw in the fridge overnight for best texture.
- For bakery-style presentation: Use a piping bag with a large round tip to pipe even layers of filling. This creates that signature “swirl” effect between perfectly matched cookies.
Nutrition
Calories: 528kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 139mg | Potassium: 134mg | Fiber: 3g | Sugar: 37g | Vitamin A: 870IU | Vitamin C: 0.03mg | Calcium: 40mg | Iron: 2mg
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