These oatmeal creme pies are full of enough sugar and spices to make you feel like fall all-year round!
This recipe is about to be full of confessions. #1: I will admit, this recipe came from my husband’s requesting for about 6 months to make oatmeal creme pies, since he knows I don’t like him to buy the ones with “all the junk” in them. I can’t necessarily promise that these are any bit healthier for you, except that they use local eggs, our own vanilla extract, and there aren’t any artificial preservatives!
Confession #2: These photos are from Round #1, and the recipe is from Round #2. I’m not pointing any fingers here, but I left my recipe in a bad location (Justin’s nightstand) and it may have gotten thrown out (by someone who isn’t me). So when it came time to write this post, I discovered I no longer had the recipe anymore, and had to redo it! The second round turned out even better, I am pleased to report.
For these perfectly round beauties, I used my beloved cookie scoop. You can get one just like it here (affiliate link)! I’ve also used this cookie scoop for my other cookie recipes:
Obviously, it’s necessary for the aesthetic that they are the same width on the top and the bottom, but you can achieve the same if you’re willing to get your hands a little doughy. The centers are a smooth, no-frills, sugary buttercream that require these to be eaten with a tall glass of milk.
If you notice that the oats is a bit of an estimation, it will all depend on your blending/processing method. it’s okay to have some bigger pieces, but just not any full oats. I got this idea from my mom – who at one point put oatmeal in EVERY COOKIE and I got SO SICK of it (if you could imagine being sick of cookies). She blended it up a little and it was a total game changer for me (it must have been a texture thing). Since store-bought Oatmeal Creme Pies are smooth, I thought I’d attempt to make these pretty smooth also. Just blend rolled oats until they’re kinda flour-y. Then use two cups of that!
This recipe also makes a TON of cookies. To keep them soft, I wrap them individually in cling wrap and keep them on the counter. They may disappear faster than you’d like if you don’t start gifting them. Your tongue may thank you, but your hips or booty may reap the true reward (just warning you now!).
Local Spotlight: I used fresh local eggs in this recipe!
Homegrown Spotlight: Not really “grown,” but you can make your own vanilla extract! I taught everyone how here.
I hope you and lots of friends are ready to #enJOY these oatmeal creme pies! They’re rich and perfectly seasoned to usher in the fall season.
Oatmeal Creme Pies
- For Cookies:
- 1 C. butter softened
- 1 C. dark brown sugar packed
- 1/2 C. white sugar
- 2 eggs
- 1 t. vanilla extract
- 2 1/2 C. rolled oats* SEE NOTE
- 1/2 t. baking soda
- 1 t. cinnamon
- 1/8 t. allspice
- 1/8 t. nutmeg
- 1/8 t. black pepper
- 1 t. salt
- 2 C. flour
- For Buttercream Icing:
- ½ C. butter 1 stick, softened
- 2-3 C. powdered sugar
- 1 t. vanilla
- 1 T. milk
Preheat oven to 350 degrees Fahrenheit.
Pulse about 2 1/2 C. rolled oats into a blender or food processor on high until a smaller, flour-like consistency is reached.
In a mixer, cream butter and sugars together until well combined.
Add eggs and vanilla and mix.
Incorporate baking soda and spices.
Gradually add in 2 C. oat flour and flour until fully incorporated.
Scoop cookie dough onto a cookie sheet.
Bake cookies for 10-12 minutes.
Prepare buttercream icing by combining butter and 2 C. powdered sugar in a mixer on a low speed until fully incorporated.
Add vanilla and 1 T. milk, and mix to combine.
Taste and determine whether more milk, vanilla or sugar is needed due to its consistency.
When cookies are cooled, cooled, pipe or spoon out about 1 T. icing onto the center of half of the cookies and sandwich with the other. It may help to spread it around a little before sandwiching.
#enJOY immediately or wrap individually in plastic wrap.
NOTE 1: oats will be blended and then 2 C. of blended oats are to be incorporated into recipe