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Friday 07 August 2026 19:18:38 GMT
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Soft, chewy oatmeal cookies with a fluffy vanilla buttercream filling that tastes just like the childhood classic, only homemade. These disappear fast, so you might want to make a double batch. Copycat Oatmeal Cream Pies • 1 cup unsalted butter, melted • 1 cup brown sugar • ½ cup granulated sugar • 2 large eggs • 2 tsp vanilla extract • 1½ cups all-purpose flour • 1 tsp baking soda • ½ tsp salt • 1 tsp cinnamon • 2½ cups old-fashioned rolled oats Directions 1. Whisk melted butter with both sugars until smooth. Add eggs and vanilla. 2. Stir in flour, baking soda, salt, and cinnamon until almost combined. 3. Fold in the oats until the dough comes together. 4. Let the dough rest for 10 to 15 minutes so the oats can absorb the moisture. 5. Scoop 1-tablespoon portions onto a parchment-lined baking sheet and freeze for 30 minutes. (Don’t skip this!) 6. Bake at 350°F for 12 to 15 minutes, until the edges are set and the centers are still soft. If they spread a little, use a large round cookie cutter or glass to gently swirl them back into shape while they’re still warm. 7. Cool completely before filling. Vanilla Buttercream • ½ cup salted butter, softened • 2 cups powdered sugar • 1 tbsp vanilla • Pinch of salt • 1 to 2 tsp milk or cream, ONLY if needed Beat the butter and vanilla until smooth. Mix in the powdered sugar and salt, then whip until light and fluffy. Add a splash of milk or cream only if needed. Pipe onto one cookie and top with another. Save this recipe for your next baking day, and let me know what classic snack I should recreate next! #CopycatRecipe #OatmealCreamPies #LittleDebbieCopycat #HomemadeCookies #bakingfromscratch
Soft, chewy oatmeal cookies with a fluffy vanilla buttercream filling that tastes just like the childhood classic, only homemade. These disappear fast, so you might want to make a double batch. Copycat Oatmeal Cream Pies • 1 cup unsalted butter, melted • 1 cup brown sugar • ½ cup granulated sugar • 2 large eggs • 2 tsp vanilla extract • 1½ cups all-purpose flour • 1 tsp baking soda • ½ tsp salt • 1 tsp cinnamon • 2½ cups old-fashioned rolled oats Directions 1. Whisk melted butter with both sugars until smooth. Add eggs and vanilla. 2. Stir in flour, baking soda, salt, and cinnamon until almost combined. 3. Fold in the oats until the dough comes together. 4. Let the dough rest for 10 to 15 minutes so the oats can absorb the moisture. 5. Scoop 1-tablespoon portions onto a parchment-lined baking sheet and freeze for 30 minutes. (Don’t skip this!) 6. Bake at 350°F for 12 to 15 minutes, until the edges are set and the centers are still soft. If they spread a little, use a large round cookie cutter or glass to gently swirl them back into shape while they’re still warm. 7. Cool completely before filling. Vanilla Buttercream • ½ cup salted butter, softened • 2 cups powdered sugar • 1 tbsp vanilla • Pinch of salt • 1 to 2 tsp milk or cream, ONLY if needed Beat the butter and vanilla until smooth. Mix in the powdered sugar and salt, then whip until light and fluffy. Add a splash of milk or cream only if needed. Pipe onto one cookie and top with another. Save this recipe for your next baking day, and let me know what classic snack I should recreate next! #CopycatRecipe #OatmealCreamPies #LittleDebbieCopycat #HomemadeCookies #bakingfromscratch

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