Who doesn’t love oatmeal creme pies?? I can remember eating them all the time as a kid. When we had kids we took stopped buying “junk” food because we wanted them to grow up eating healthier than we did. Of course over the years we have become a little more relaxed with what they eat, but much to our surprise they really make good choices when it comes to food. With that being said if we are going to have sweets in the house I prefer that they be homemade.
Oatmeal creme pies have quickly become a favorite in our house. The kids love helping me make them almost as much as they love eating them. We always eat the oatmeal cookies that don’t end up having a match, and who could pass up licking the spoon after making the butter cream frosting.
They are soft and chewy on the inside held together by a delicious butter creme frosting. I hope you enjoy them as much as we do.
Ingredients
Cookies
Preheat oven to 350°F.
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1tsp vanilla
- 2 large eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups old fashion oatmeal
In stand mixer, cream together butter, sugar and brown sugar until light and fluffy. (3 to 5 mins) Add eggs & vanilla. Mix together.
In a separate bowl mix together flour, baking soda, cinnamon, and salt. Slowly add the dry mixture into the wet mixture. Mix until combined then add oatmeal. Mix well.
Scoop cookies to your desired size ( I usually use a tablespoon as a scoop) onto cookie sheet. Bake at 350° for 12-15 mins or until golden brown. While cookies cool prepare butter cream.
Butter Cream Filling
- 1 cup softened butter
- 2 1/2 cups powdered sugar
- 1 tbs vanilla
- 1 to 3 tbs milk (depending on consistency)
Beat butter in stand mixer on high speed for about 5 minutes. Butter should be light and fluffy, and very pale in color.
Lower speed and slowly add powdered sugar. Mix until combined.
Add vanilla. Continue to mix, (3-5 mins) adding milk 1 tbs at a time until desired consistency. ( soft but firm)
Lay cookies flat side up, in pairs, pipe icing on one cookie then place other cookie on top.
Enjoy immediately or store in refrigerator in air tight container for 3 days.
I usually let them come to room temperature before serving.