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Chewy Homemade Oatmeal Cream Pies With Vanilla Buttercream

Soft, chewy molasses-spiced oatmeal cookies sandwiched around a light, fluffy vanilla buttercream filling. A from-scratch version of the classic that tastes exactly like the one you remember, only better.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 57 minutes
Servings: 16 Pies
Calories: 486
Ingredients Equipment Method

Ingredients
  

Oatmeal Cookies:
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups old-fashioned rolled oats
Vanilla Buttercream Filling:
3/4 cup unsalted butter, softened
2 and 1/2 cups powdered sugar, sifted
3 tablespoons heavy cream
1 and 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon marshmallow fluff (optional)

Equipment

  • 1 stand mixer or hand mixer
  • 2  large mixing bowls
  • 1 rubber spatula
  • 1 Baking sheets
  • 1 parchment paper
  • 1 medium cookie scoop or tablespoon
  • 1 flat-bottomed glass for pressing cookies
  • 1 Wire cooling rack
  • 1 piping bag or zip-lock bag for filling.

Method
 

Preheat oven to 350°F. Line baking sheets with parchment paper.
    Beat butter and both sugars for 3 minutes until pale and fluffy. Add eggs one at a time, then molasses and vanilla.
      Mix in flour, baking soda, cinnamon, nutmeg, and salt on low. Fold in rolled oats.
        Scoop dough onto sheets and flatten each ball with a glass to 1/2 inch thick. Bake 10 to 12 minutes.
          Cool on pan 5 minutes, transfer to wire rack and cool completely.
            Beat butter for filling 2 minutes. Add powdered sugar, cream, vanilla, salt, and marshmallow fluff. Beat 3 minutes until fluffy.
              Match cookies into pairs. Pipe or spoon filling onto the flat side of one cookie, top with matching cookie, press gently.