These oatmeal cream pies are a mouthwatering treat with a delightful chocolate twist. Soft and chewy oatmeal cookies are sandwiched together with a creamy chocolate filling that is sure to satisfy any sweet tooth. Perfect for dessert or a special indulgence, these homemade oatmeal cream pies are guaranteed to be a hit!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the oats and chocolate chips until evenly distributed throughout the dough.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To prepare the cream filling, cream together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
- Spread a generous amount of cream filling on the flat side of a cooled cookie and sandwich it together with another cookie.
- Repeat with the remaining cookies and filling.
- Serve and enjoy!
- Store any leftovers in an airtight container at room temperature.
