Oatmeal Cream Pie Cookie Recipe
Oatmeal Cream Pie Cookies
Delectable oatmeal cookies with heaps of creamy buttercream frosting in the middle!!
Background
A delectable take on the familiar Little Debbie oatmeal cream pie snacks. The chewy and crunchy oatmeal cookie is soft in the middle and perfectly crisp on the outside. Paired with a creamy buttercream frosting slapped between two perfect cookies, who could ask for anything better? A great way to curb a childhood craving or for my oatmeal cookie lovers, either way you wont be able to get enough of these.
What makes it unique
What sets my recipe apart from the others is that I add in a little nutmeg into my oatmeal cookies to give them an extra nutty flavor. In doing so the cinnamon and nutmeg pairs wonderfully with the buttercream frosting giving it that Oh So Good sensation with every bite.
What you will need:
Butter- Salted or unsalted will do just make sure to soften the butter either by leaving on the counter until easily spreadable or (what I prefer) nuking my cold butter in the microwave for about 15 seconds.
Brown Sugar- For this recipe dark brown sugar is preferred to give the nutty, cinnamon flavor an extra dark, rich taste. However, if light brown is all you have on hand that will suffice as well. I suggest adding a little more cinnamon and nutmeg to make the cookie richer if using light brown sugar.
Granulated Sugar- Regular granulated sugar is perfect if on a budget (like myself) opt for the great value brand granulated sugar from Walmart.
Egg- Any eggs will do just make sure to leave out for a bit so the eggs are room temperature (make sure to scoop out any egg shells that have fallen into the mixture!)
Vanilla- Just a teaspoon of pure vanilla extract is needed for the cookies and another for the frosting.
Flour- All-purpose flour is recommended for this recipe which I severely recommend for any cookie recipe for the least crumbly and most chewy cookies.
Baking Powder- Any brand baking powder will do just make sure not to mix up baking powder and baking soda measurements ( I have done that too many times to count).
Baking Soda- I recommend the Arm & Hammer brand.
Salt- Any regular salt will do but I prefer kosher sea salt as it balances the sweetness of the cookies wonderfully. If using salted butter you can leave the extra salt out so as to avoid salt overload!
Cinnamon- A dusting of cinnamon gives these cookies a comforting flavor, any ground cinnamon will do. If chunky I recommend sifting as to avoid major clumps in your batter.
Nutmeg- Similar to the cinnamon a dusting of nutmeg gives these a cookies an extra nutty flavor that pairs well with the oatmeal. Of course, if allergic to nuts of any kind leave this step out!
Old-fashioned Rolled Oats- Any oats will do as long as they are the quick oats as those will cook and form better than any other oats. I used quaker oats in my recipe!
Powdered Sugar- Any brand of your trusty confectioners sugar will do.
Milk- To make the frosting even creamier add a splash of milk. I use oat milk as I am allergic to regular milk but any milk you prefer will do.
Q&A about these cookies:
How long do these cookies take to make?
Total time I would say about an hour including prep, cook, cool, and assembly time.
Can I store these cookies in the fridge/freezer?
Of course! I personally prefer my cookies chilled in the fridge. When storing in the freezer make sure to leave them at room temp for at least an hour before serving.
How many cookies does this recipe yield? Can I make smaller cookies?
This recipe makes 8 sandwiches when using a large cookie scooper (3 tbsp). Of course you can! To make about 16 small sandwiches use a small cookie scooper and bake them for about 8 minutes or until golden brown on the bottom.
Recipe
Oatmeal Cookies
1 and 3/4 cups of all-purpose flour
1/2 teaspoon of sea salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of ground cinnamon'
1/4 teaspoon of ground nutmeg (optional)
1 and 1/2 sticks of butter at room temperature
3/4 cup of granulated sugar
1 and 1/4 cups of dark brown sugar lightly packed
2 large eggs at room temperature
1 large egg yolk
1 teaspoon of pure vanilla extract
3 cups of old-fashioned rolled oats
Frosting
1 and 1/2 sticks of butter at room temperature (unsalted preferred)
2 and 1/2 cups of powdered sugar
1 teaspoon of pure vanilla extract
1 tablespoon of milk (your choice of milk)
Notes:
*Let cool on a wire rack for 20-30 minutes or I prefer letting them cool for 5 mins then placing in the fridge to cool completely for another 5-10 min.
Prep time: 20 min Cook time: 12-14 min
Cool time: 20 min
Servings: 8
Instructions
Attach your stand mixer with the beater attachment and beat the 1 and 1/2 sticks of butter, 3/4 cup of granulated sugar, and 1 and 1/4 cups of dark brown sugar until light and fluffy.
In a separate bowl whisk together the 1 and 3/4 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Set aside.
Return to your mixer and beat in the 2 large eggs, 1 egg yolk, and 1 teaspoon of vanilla one at a time. When all incorporated slowly add in the flour mixture until just combined.
Fold in the 3 cups of oats with a spatula.
If making 8 sandwhich cookies grab your large cookie scooper and mesaure out 16 equally sized balls.
Place them upon a prepared baking sheet spacing them a safe distsnce apart. Flatten with a smooth surface (I usually use the bottom of a large cup or measuring cup)
Bake in a 350F preheated oven for 12-14 minutes or until golden brown on the bottom.
Let the cookies cool for about 20 minutes. (See notes)
In a stand mixer fitted with the whisk attachment whisk together the 1 and 1/2 sticks of butter, 2 and 1/2 cups of powdered sugar, 1 teaspoon of vanilla, and a tablespoon of milk. Whisk until fluffy and all the ingredients are fully incorporated.
After cookies have fully cooled scoop a dollop of frosting onto the cookie, smooth out, then top it with another cookie. Repeat the process with all cookies.
Allow cookies to chill before serving.
