Homemade Oatmeal Cream Pies

Hi friends! I'm so glad you're here. I've been busy, busy, busy, but haven't we all? I've been having so much fun teaching baking classes in Montgomery lately. I started baking from an early age, so teaching young girls has been so special and I have loved encouraging them to pursue their dreams like I did. I've also started selling baked goods at a local farmers market with my sisters and mother, and it has been a blast.

My life pretty much involves desserts almost every single day, so this whole wedding diet thing is difficult.

I've always tried to eat healthy and stay active, but I have a mean sweet tooth (can you imagine that?). I've made these oatmeal cream pies multiple times and I absolutely can't resist eating them. They are everything I want in a bite. Oatmeal, cinnamon, and cream cheese are some of my favorite ingredients so naturally this is my go-to pick-up dessert.

I grew up on Little Debbie's and the oatmeal cream pies were always my favorites. I wanted to recreate this childhood favorite but with a twist. The cream cheese frosting pairs perfectly with the oatmeal flavor, and they truly melt in your mouth. Definitely a crowd pleaser!

No offense Little Debbie, but these oatmeal cream pies blow the store bought ones away.

This was such a fun photoshoot with some Montgomery creatives.
Photos by Stephanie Harmon Parsons.

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Homemade Oatmeal Cream Pies

Yield: 26-30 sandwich cookies

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cookies

• 2 stick salted butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups old-fashioned oats

For the Cream Cheese Frosting

• 1/2 cup (1 stick) salted butter, softened
• 1 (8 oz) package cream cheese, softened
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract

instructions:

How to cook Homemade Oatmeal Cream Pies

For the Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a mixing bowl fitted with a paddle attachment, cream butter, brown sugar and sugar together for 1-2 minutes, or until light and fluffy. Add eggs one at a time, beating after each addition. Then add vanilla and beat until combined.
3. Add flour, baking soda, cinnamon and salt, and beat on low speed until just combined. Stir in oats.
4. Scoop dough using a medium sized ice cream scoop and place 2-3 inches apart on the baking sheet. The cookies will spread out. Bake for 10-12 minutes, or until lightly golden browned. Cool on drying rack.

For the Cream Cheese Frosting

1. In a mixing bowl fitted with a paddle attachment, beat softened butter and cream cheese on medium speed for 2-3 minutes until light and fluffy. Turn the mixer to low speed and add confectioners sugar one cup at a time. Add vanilla and beat for 1 minute until all combined.
2. To assemble the cookies, pipe or spread frosting on the flat side of half of the cookies and press the remaining cookies on top of each one. I like to match the cookies up by sizes and shapes.

NOTES:

Store in an airtight container for up to 3 days.

Created using The Recipes Generator