I don’t know about y’all, but there’s just something about an Oatmeal Cream Pie that just brings a smile to my face and makes my heart go pitter-pat.
Especially when it’s a homemade Oatmeal Cream Pie! Creamy, delicious homemade buttercream frosting sandwiched between two soft, chewy, lightly spiced homemade oatmeal cookies.
Today’s recipe is in partnership with Imperial Sugar as a part of the #GiveAFriendACookie campaign
I have such vivid memories of the crinkly plastic wrapper and the aromas of cinnamon, sugar, and oats wafting from inside the wrapper. The first bite that practically melted in your mouth, and the tang of cinnamon paired with the sweet sugary frosting. YUM.
Now that it’s Fall (even if it’s still 90 degrees on some days here in Texas), I’m craving the scents of Fall baking – cinnamon, nutmeg, sugar, ginger, brown sugar, maple…. You know the smells I’m talking about. The ones that remind you of sunset-colored leaves falling from the trees, crisp, brisk air whipping your hair around your face, and seeing the breath crystallize in front of your face during the first true cold front of the year
One of my favorite things to bake during this time of year is oatmeal cookies, which is why when Bridget emailed and asked if I wanted to participate in the #GiveAFriendACookie, I immediately knew that the cookies I wanted to give to friends were homemade oatmeal cookies, but not just any homemade oatmeal cookies: Homemade Oatmeal Cream Pie Cookies! Just like the Give A Mouse a Cookie series, Oatmeal Cream Pies are reminiscent of childhood and comfort.
So many places have been dealt such huge blows from tornadoes, hurricanes, earthquakes, and fires; and we have dealt with it first hand with Hurricane Harvey. The nights and days were scary, it didn’t seem as if the rain were ever going to stop, or the floodwaters cease rising. We helped with high water rescues, we demolished homes and ripped out drywall that dissolved in our hands. We helped friends and strangers lug their water-soaked furniture and possessions to curbs piled high with all the things we gather throughout our lives. We hugged, we cried, we prayed, and we did everything we could. We packed lunches, cooked dinners, offered up our home and our laundry services, and we showed our kids through it all how to serve others whenever we can, and however, we can.
We have always dropped treats off at the fire stations and police stations – and we did even more during the Harvey recovery and cleanup (which is still going on) – these Oatmeal Cream Pies are destined for some very special teachers (my favorite super heroes) and neighbors, and of course, my favorite taste testers!
Double Stuff Oatmeal Cream Pie
Most of the Oatmeal Cream Pies were made with a single layer of homemade buttercream frosting, but I made a couple of double doozies (remember those from the cookie store in the mall?) oatmeal cream pies just for fun, too.
Nathan, Princess, and Monkey hovered around the kitchen the whole time I was making these, and I swear every time I turned my back one of the cookies disappeared, but the smiles on their faces… totally worth it 🙂
Before I share my Homemade Oatmeal Cream Pie Recipe, I wanted to show y’all all the other scrumptious recipes and awesome bloggers participating in #GiveAFriendACookie campaign:
This is the season of baking and here are some great recipes to get you kick started in the kitchen!
Snickerdoodles from The Nifty Foodie
Fall Flower Cookies from The Decorated Cookie
Peanut Butter Cookies from The Bearfoot Baker
Spiced Chocolate Chip Cookie Bars from Baked Bree
Apple Pie Wedge Cookies from Munchkin Munchies
Peppermint Crunch Sugar Cookies from The Domestic Rebel
Pecan Chocolate Fudge Chunk Cookies from Country Cleaver
Everything Cookies from Confessions of a Cookbook Queen
Chocolate Chip Cookies from LilaLoa
Lemon Cardamom Crinkle Cookies from Fifteen Spatulas
Apple Cinnamon Cookies from Dine and Dish
Triple Chocolate Peanut Butter Cookies with Sea Salt from A Farmgirl’s Dabbles
Fall Wreath Sugar Cookie from Tikkido
Chocolate Turtle Cookies from Bake at 350
You can share your cookies in a tin, you can share your cookies individually wrapped, or you can share your cookies on a Giving Plate – which I love. Each recipient signs and dates the plate and passes it on filled with treats, and it just continues to pass on the love and share the delicious goodness <3 I think this is the perfect accompaniment for the #GiveAFriendACookie treats!
Okay, on to the recipe! Enjoy, and come back and share who you make these for! I love hearing about y’all’s experiences with my recipes.
Happy Baking, y’all!
- 3¼ Cups old-fashioned oats
- 1 Cup all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon (2 teaspoons if you like them a bit spicier, like I do)
- ½ teaspoon fine salt I like pink himalayan sea salt
- 1 Cup (2 sticks) unsalted butter, room temperature
- ¾ Cup packed Imperial dark brown sugar
- ¾ Cup Imperial granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ Sticks (3/4 Cups) unsalted butter, softened
- 2 Cups Imperial Powdered/Confectioners sugar
- 1½ teaspoons pure vanilla extract
- 1 Tablespoon whole milk
- *Note* - sift the flour, or fluff it with a fork and then spoon it into your measuring cups for a softer, chewier cookie.
- Pre-heat the oven to 350° F and line large baking pans with silpat mats or parchment paper (I prefer parchment)
- Place the all-purpose flour, oats, baking powder, cinnamon, and salt in a medium bowl, whisk to combine, and set aside
- Place the butter, brown sugar, and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on medium speed until fluffy
- Beat in the eggs one at a time, scraping the sides and beating thoroughly after each addition. Beat in the vanilla.
- Slowly add the flour mixture, 1 cup at a time, beating on low and scraping the sides after each addition, and beat until just incorporated. Don't overmix.
- Scoop the dough by heaping Tablespoons or using a cookie scoop and place about 2 inches apart
- Bake 8 to 9 minutes for a chewier cookie, 10 - 11 minutes for a crispier cookie
- Transfer to a cooling rack and allow to cool completely
- In a stand mixer with the paddle attachment, beat the butter on medium-high for about 5 minutes, scraping the sides when needed. This lightens the butter and creates an extra fluffy buttercream
- With the mixer off, add the powdered sugar 1 cup at a time and beat on low, scraping the sides when needed until the powdered sugar is completely incorporated. Add in the vanilla extract and milk and beat until combined.
- Scrape the sides, turn the mixer back up to medium-high speed and beat an additional 3-5 minutes for a really fluffy buttercream. Add more milk 1 teaspoon at a time, if necessary
- Lay 10 - 12 cookies with the bottom/flat side up
- Using a piping bag and a 2A piping tip pipe the frosting onto the cookie and then place a 2nd cookie flat side/bottom down.
- Continue until all the oatmeal cream pies are made
For nearly 175 years, Imperial Sugar has been helping people communicate thanks, appreciation, love, and sympathy through home-baked treats. At the heart of baking for others is the very act of giving, and Imperial Sugar encourages everyone to bake and share, both in times of celebration and in times of crisis. Together we can make someone’s day just a little bit sweeter. If you are looking for cookie inspiration, visit the Imperial Sugar website for 350+ time-tested cookie recipes.
This post was created in partnership with Imperial Sugar and while I have received compensation for my partnership, all the opinions and thoughts are completely my own. This post contains affiliate links, which means if you click on those links and purchase something, it won’t cost you any extra, but I’ll receive a very small portion of your purchase which helps me pay for groceries, hosting fees, continued education, and supplies… all that help me keep A Southern Fairytale running and bringing y’all stories and recipes for free! Thank y’all for supporting A Southern Fairytale and the brands who partner with me.