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–+ servings
Stack of homemade oatmeal cream pies

Homemade Oatmeal Cream Pies

Course: Dessert, Snack
Cuisine: American
Keyword: butter flavored shortening, buttercream, frosting, oatmeal, oatmeal cream pies
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 20 cookie pies
Delicious cream filling nestled between two soft oatmeal cookies, all made from scratch!
Print Recipe

Equipment

  • electric mixer
  • cookie scoop 1 1/2 or 1 Tablespoon size recommended

Ingredients

Cookies:

  • ½ cup butter, softened (1 stick)
  • ½ cup butter-flavored shortening (96 grams by weight for 1 recipe)
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (190 grams by weight for 1 recipe)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick oats (240 grams by weight for 1 recipe)

Cream Filling:

  • 6 Tablespoons butter, softened
  • 6 Tablespoons butter-flavored shortening (about a heaping ⅓ cup, 72 grams weight for 1 recipe)
  • 2 ½ cups powdered sugar (190 grams by weight for 1 recipe)
  • 1 teaspoon vanilla extract
  • 1 Tablespoon milk

Instructions

To Make the Cookies:

  • Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone baking mat.
  • Using an electric mixer, cream softened butter, shortening, brown sugar and granulated sugar on medium-high speed for about 3 minutes until pale and fluffy.
    ½ cup butter, softened, ½ cup butter-flavored shortening, ¾ cup packed brown sugar, ½ cup granulated sugar
  • While butter, shortening and sugars are creaming, in a large bowl, whisk together flour, baking soda, cinnamon and salt. Gently stir in oats using a spoon.
    1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, 3 cups quick oats
  • Once butter-sugar mixture is fully creamed, add eggs and vanilla. Mix to combine.
    2 eggs, 1 teaspoon vanilla extract
  • On low speed, add oats mixture to butter-sugar mixture.
  • Scoop batter into 1 ½ Tablespoon portions. Place cookies 2" apart on prepared cookie sheet. Bake 350°F 10-12 minutes. Remove cookies from oven when beginning to brown, but still soft and slightly raw on top.
  • Cool 5 minutes. Remove to wire rack to cool completely.

To Make the Cream Filling:

  • Using an electric mixer, cream softened butter and butter-flavored shortening on medium-high for about 5 minutes until pale yellow and fluffy.
    6 Tablespoons butter, softened, 6 Tablespoons butter-flavored shortening
  • On low speed, gradually add powdered sugar until completely incorporated. Add vanilla and milk.
    2 ½ cups powdered sugar, 1 teaspoon vanilla extract, 1 Tablespoon milk
  • On medium-high speed, beat an additional 3-5 minutes.

To Assemble Cream Pies:

  • When cookies are completely cooled, match cookies of similar shapes. Pipe cream filling (or spread a dollop of cream) on flat side of bottom cookie and top with remaining cookies. Press together gently.

Storage:

  • Store in fridge up to 3-5 days. Freeze for longer storage, up to 2-3 months. Allow cookies to come to room temperature before serving, about 1 hour.

Notes

Butter-flavored shortening: to measure the 6T for the cream filling, if you measure with measuring cups, you can use a heaping 1/3 cup (since 1/3 cup is 5 1/3 Tablespoons, ).
Oats: Rolled oats can be substituted for quick oats, but the texture will be chewier. To create a cookie closest to the classic store-bought texture, use quick oats.
To make a smaller cream pie: use a 1 Tablespoon cookie scoop to portion out the batter. Bake 350°F for 8-10 minutes.
To double the cream recipe: use 3/4 cup for both butter and butter-flavored shortening.