Go Back Email Link
double stuff oatmeal cream pies

Homemade Oatmeal Cream Pie Cookies

Oatmeal cream pies are a childhood favorite that you can now make at home with this recipe for homemade buttercream frosting and lightly spiced, slightly chewy oatmeal cookies
Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins


  • 3 1/4 Cups old-fashioned oats
  • 1 Cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon 2 teaspoons if you like them a bit spicier, like I do
  • 1/2 teaspoon fine salt I like pink himalayan sea salt
  • 1 Cup 2 sticks unsalted butter room temperature
  • 3/4 Cup packed Imperial dark brown sugar
  • 3/4 Cup Imperial granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Homemade Buttercream Frosting

  • 1 1/2 Sticks 3/4 Cups unsalted butter, softened
  • 2 Cups Imperial Powdered/Confectioners sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 Tablespoon whole milk


  • *Note* - sift the flour, or fluff it with a fork and then spoon it into your measuring cups for a softer, chewier cookie.
  • Pre-heat the oven to 350° F and line large baking pans with silpat mats or parchment paper (I prefer parchment)
  • Place the all-purpose flour, oats, baking powder, cinnamon, and salt in a medium bowl, whisk to combine, and set aside
  • Place the butter, brown sugar, and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on medium speed until fluffy
  • Beat in the eggs one at a time, scraping the sides and beating thoroughly after each addition. Beat in the vanilla.
  • Slowly add the flour mixture, 1 cup at a time, beating on low and scraping the sides after each addition, and beat until just incorporated. Don't overmix.
  • Scoop the dough by heaping Tablespoons or using a cookie scoop and place about 2 inches apart
  • Bake 8 to 9 minutes for a chewier cookie, 10 - 11 minutes for a crispier cookie
  • Transfer to a cooling rack and allow to cool completely

Buttercream Frosting

  • In a stand mixer with the paddle attachment, beat the butter on medium-high for about 5 minutes, scraping the sides when needed. This lightens the butter and creates an extra fluffy buttercream
  • With the mixer off, add the powdered sugar 1 cup at a time and beat on low, scraping the sides when needed until the powdered sugar is completely incorporated. Add in the vanilla extract and milk and beat until combined.
  • Scrape the sides, turn the mixer back up to medium-high speed and beat an additional 3-5 minutes for a really fluffy buttercream. Add more milk 1 teaspoon at a time, if necessary

Making the cream pies

  • Lay 10 - 12 cookies with the bottom/flat side up
  • Using a piping bag and a 2A piping tip pipe the frosting onto the cookie and then place a 2nd cookie flat side/bottom down.
  • Continue until all the oatmeal cream pies are made
Course: Desserts
Servings: 24 - 30 cookies
Author: Rachel - A Southern Fairytale