Soft, chewy oatmeal cookies filled with sweet vanilla buttercream make these homemade oatmeal cream pies even better than the store-bought version. Two tender cookies sandwich together a fluffy cream filling for the perfect nostalgic treat.
Ingredients
- 1¼ cups unsalted butter softened to room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsulphured molasses
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 cups quick oats
- ¾ cup unsalted butter for filling softened
- 3 cups confectioners' sugar
- 3 tablespoons heavy cream room temperature
- 1½ teaspoons vanilla extract for filling
- Salt to taste for filling
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl using an electric mixer, beat butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Add egg, vanilla, and molasses, beating on high speed until combined, about 1 minute.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and oats.
- With mixer on low speed, slowly add dry ingredients to wet ingredients. The dough will be thick and sticky.
- Scoop 2 heaping tablespoons of dough per cookie and place 3 inches apart on baking sheets. Bake for 10-13 minutes until lightly golden around edges but very soft in centers.
- Allow cookies to cool on baking sheet for 10 minutes before transferring to cooling rack to cool completely.
- Beat butter on high speed until creamy, about 1 minute. Add confectioners' sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla, beating on high speed for 2-3 minutes. Add salt to taste.
- Spread about 1½ tablespoons of cream filling on bottom side of half the cookies. Top with remaining cookies, right side up.