Oatmeal Cream Pies

These cream pies are made with soft, chewy and spiced oatmeal cookies sandwiched together with a tasty vanilla buttercream.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings large cookies

Calories 460kcal

Preheat oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer with the paddle attachment, add the butter, sugars, vegetable oil and vanilla extract. Beat on medium-high speed for about 1 minute, or until light and fluffy.
Add the eggs and beat until combined.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Slowly add to the mixer on low speed and mix until everything is just combined. Add in the oats and mix until just incorporated.
Use a medium cookie scoop to scoop out dough and place 3 inches apart as they spread. Bake for 10-12 minutes or until golden just along the edges. Allow the cookies to cool on sheet for 5 minutes before transferring to a cooling rack.

Using a stand mixer fitted with a paddle attachment, beat butter on medium-high speed for about 5 minutes or until light and fluffy. Add the powdered sugar and beat on medium speed for about 1 minute.
Add the heavy cream and vanilla extract, beating on high for 2-3 minutes until fluffy. If filling is too thick, add heavy cream 1 teaspoon at a time.
To assemble the cookies, spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.