Oatmeal cream pies with cinnamon buttercream

I think I have a cavity.

I have no idea why.

Can someone on here please remind me to make a dentist appointment? K thanks.

For right now though, let’s talk for a second about oatmeal cream pies. You know, the retro vending machine treat? I used to buy one after cheerleading practice on Wednesdays for the long bus ride home. After finishing every last crumb of cookie, I would sink low in my torn bus-seat and silently lick the plastic wrapper clean.

Yes, I had tons of friends in middle school. Why do you ask?

I hadn’t really given oatmeal cream pies a second thought since my last Sadie Hawkins dance, but I’m so glad I finally did.

These are kinda like oatmeal cookie whoopie pies, if you will, and consist of two small(ish) chewy oatmeal cookies sandwiched between a dollop of cinnamon buttercream frosting. They’re so good they make my teeth ache, and not just because I think I have a cavity.

You really should make these. Like, today. It just has to be done! I can’t be the only person at home with a kitchen full of oatmeal cream pie. We’re all in this together.

Oatmeal Cream Pies with Cinnamon Buttercream

makes about 18 pies

Print this recipe!

Ingredients:

1 stick butter, softened

3/4 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 1/4 cup flour

1 1/2 cups old fashioned oats

1/2 tsp baking soda

1/2 tsp salt

1/s tsp cinnamon

for cream filling:

1 stick butter, softened

3 cups powdered sugar

1/2 tsp cinnamon

2 tsp milk

2 tsp vanilla extract

Directions:

Preheat oven to 375.

Mix together the flour, oats, baking soda, salt and cinnamon in a large bowl. Set aside.

Cream together the butter and brown sugar. Add the egg and mix until smooth, then add the vanilla. Add the dry ingredients and mix until just combined.

Bake 1 tbsp-sized balls of dough on a lined baking sheet for 8-10 minutes, or until lightly golden. Let cool while preparing the filling.

For the filling, cream together the powdered sugar and butter until smooth. Add the cinnamon, vanilla extract and milk and whip on high speed for five minute until very light and fluffy.

To prepare cream pies, pipe (using a pastry bag or plastic bag) small dollops of frosting on a cookie and sandwich another cookie on top. Cookies will stay fresh in a sealed tupperware container for three days but they are best eaten the same day they are baked.

Time:

45 minutes