Your childhood favorite cookie just got better! These Homemade Oatmeal Cream Pies are made with a delicious vanilla frosting and soft oatmeal cookies.
Remember those soft and chewy oatmeal cookies from the other day??? Well, I’m using them in these homemade oatmeal cream pies and they are to die for!! They are like your childhood favorite oatmeal cream pies only waaaaaay better!!
I remember getting those Little Debbie Oatmeal Cream Pies when I was a little girl. We didn’t get them very often so they were a real treat! I actually had a craving for them the other day, but I really didn’t want to buy a whole box of them. So, I decided to resurrect the oatmeal cookie post and use the cookies to make these beauties.
I am not going to call these a copy cat recipe because well, it’s pretty hard to replicate those store bought oatmeal cream pies. But honestly, I truly like these homemade ones a lot better! Maybe it’s all in my head because I know what ingredients are being put into these and I can pronounce everything. Or maybe it’s just because they are homemade and everything is better homemade, right?!
And the filling doesn’t require any weird ingredients either. I used all butter in the filling, no shortening…… it leaves a film in my mouth and I just don’t like using it in frostings. So, butter it is. Hey, desserts are not diet food and they shouldn’t taste that way either!!
I will say they are just as addicting (if not more) than their store bought counterparts. So, just plan on eating the entire batch then doing an extra workout or two during the week with a few extra salads. It’s all about balance folks.
Or if you have the willpower save a few of these to share with your family or friends. I promise it will light up their day when you tell them you are going to share some homemade oatmeal cream pies with them. 🙂
- 1 recipe Soft and Chewy Oatmeal Cookies
- Cream Filling:
- 1/2 cup butter soft
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- pinch of salt
***Let the cookies cool completely before filling them.***
Using a handheld or stand mixer beat the butter until smooth and creamy. Add in the powdered sugar, vanilla, 3 tablespoons milk and salt. Beat on high for 2-3 minutes or until nice and fluffy. If the frosting is too thick add in the remaining tablespoon of milk.
ASSEMBLY: Spread frosting on the flat side of one cookie then top with another cookie. Repeat with remaining cookies.
These can be stored in an airtight container at room temperature for 2-3 days. Otherwise store in the refrigerator. ***Total time doesn't reflect cooling time***