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Soft, chewy, and loaded with memories of childhood, these Homemade Oatmeal Cream Pies are the ultimate snack for all ages! One bite of the spiced oatmeal cookies, sandwiched together with sweet & creamy buttercream frosting, and you’ll forget all about Little Debbie!
We are super excited to be working with Eggland’s Best in 2018 to create a dozen delicious sponsored recipe posts to keep you drooling!
I can hardly believe back to school time is already here.
Labor Day marks the end of the summer season for most folks here in the United States, and that means the end of vacations and staying up late and such.
I remember all too well what the end of summer vacay was like as a kid.
On one hand, there was the excitement of seeing your friends every day, showing off your new wardrobe, and crazy bragging rights about moving on to the next grade.
Then again…homework. Projects. Catching the bus.
I don’t know about you, but I’d still probably take that grind over the adult version any day.
JUST TAKE ME TO THE OATMEAL CREAM PIES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy snack recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
Who doesn’t remember the joy of these familiar little snack cakes in their lunch box?
My Nana was very pro-sweets, which is probably why I love them so much to this day. For years, I ate school lunches without complaint, but when I got to middle school, Nana started packing my lunch for me.
It ended up being way better since I got all my favorites. She could pack a mean lunch! Cute little finger sandwiches on tiny rolls, a zippy bag of grapes or strawberries, string cheese, sometimes a single Poptart.
I was the envy of all my friends when it came to who had the best lunch game.
The best part, of course, was dessert. Swiss rolls, Nutty Bars, Zebra Cakes, and these – chewy oatmeal sandwich cookies. She liked to switch it up, and I loved them all, but I admit that oatmeal cream pies were never my number one choice.
There was just something about them that tasted so artificial. Obviously, you’re eating a sugary cake treat, and as a kid you wouldn’t care – but as an adult, they don’t hold up like they used to.
Trying these out at home as a lunch box snack this month is a no-brainer.
If you have kids, they’ll be easily sold on trying them out! They’re just as soft and chewy as the boxed ones, but you can easily control how sweet they are by adjusting the sugar and the filling.
Not only that, by using 2 of my fave Eggland’s Best eggs in the recipe, you’re providing them with tons of extra nutrients!
One Eggland’s Best egg (compared to an ordinary egg) contains:
- 3 times more vitamin B12 that an ordinary egg, supporting their cognitive, cardiovascular, and nervous systems as they learn and play every day.
- More than double the essential Omega-3 fatty acids that play a huge part in brain function.
- An excellent source of vitamin B2, which provides energy and “fuel” to their bodies.
So, while they are still considered a sweet snack and not a health food by any means, you can feel good about subbing these in for the store-bought ones.
And I’d be willing to bet your kiddos won’t be complaining, either.
How to make Oatmeal Cream Pies:
- In a bowl, whisk together flour, baking soda, cinnamon, salt and cloves.
- In another bowl, beat the butter and sugars together until light and fluffy. Add eggs and vanilla and beat to combine.
- Mix the dry ingredients into the wet ingredients until just combined. Fold in the oats. Chill the dough in the refrigerator for 20-30 minutes.
- Scoop the dough in 2-tablespoon scoops and place 2 inches apart on baking sheets.
- Bake 10-12 minutes until the cookies are set and golden brown, rotating halfway through bake time.
- Allow cookies to cool completely, then sandwich with desired amount of vanilla buttercream frosting.
Can you freeze Oatmeal Cream Pies?
Absolutely! These little snacks freeze beautifully, so don’t be afraid to make too many!
To freeze them, place a layer of wax paper in a gallon-sized zipper bag. Place a layer of cream pies on it, then another sheet of wax paper. Repeat to create two more layers, then zip it up and store them flat in your freezer.
When you’re packing lunches in the morning (or just craving a treat), take out the number you need and by the time lunch time (or snack time) rolls around, they’ll be the perfect temp and texture!
LOOKING FOR MORE LUNCHBOX FRIENDLY RECIPES?
- Oreo Funfetti Rice Krispie Treats
- Peanut Butter Banana Marble Muffins
- Chocolate Peanut Butter Energy Bites
- Meat Lover’s Pizza Bites
HELPFUL KITCHEN TOOLS FOR MAKING OATMEAL CREAM PIES:
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Homemade Oatmeal Cream Pies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large Eggland's Best eggs
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
Vanilla Buttercream Frosting
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar plus more if needed
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt and cloves. Set aside.
- In a large bowl with a hand mixer, or in a stand mixer, beat the butter and sugars together for 3 minutes until light and fluffy. Add the eggs and vanilla and beat to combine.
- Beat the flour mixture into the butter mixture until just combined. Fold in the oats. Chill the dough in the refrigerator for 20-30 minutes.
- Scoop the dough in 2-tablespoon scoops, roll into balls, and place 2 inches apart on the prepared baking sheets. Bake 5-6 minutes, then rotate the baking sheets. Bake another 5-6 minutes until the cookies are set and golden brown.
- Remove the cookies from the oven and allow to cool for 3-5 minutes, then transfer to racks to cool completely.
Vanilla Buttercream Frosting
- In a large bowl, beat the butter until smooth and creamy, about 2 minutes. Beat in the powdered sugar 1/2 cup at a time on low speed. Continue to add sugar until desired sweetness is achieved. Beat in cream and vanilla extract 2-3 minutes until fluffy.
- Transfer the frosting to a pastry bag fitted with a large star tip. Flip half of the cookies bottom side up and pipe 1-2 tablespoons on top. Place another cookie on top and press down to create a sandwich. Repeat with remaining cookies.