Oatmeal Cream Pie Cookies

John’s new job is giving me a lot of opportunities to bake things I wouldn’t normally make for just the two of us. Last night we attended the first BBQ of the season with a bunch of his coworkers. It’s been gorgeous in Chicago - over 80 degrees some days - so of course on the day of the first BBQ of the season it was freezing. Beautifully sunny but COLD. Thanks, Mother Nature! Oh well, at least there was a bonfire (in the city! Yes!).

Anyway, I was tasked with bringing dessert since my baked goods have been quite popular at the office. I made Oatmeal, Chocolate Chip, and Pecan cookies for his first day, Nanaimo Bars for an Oscar Party, Coconut Banana Bread that I brought to the weekly happy hour… I’ve been busy cooking, but not posting, apparently. Anyway, I was actually asked for a repeat of the Nanaimo Bars but I decided to make these amazing little oatmeal cream pie cookies instead. I found the cream part of the Nanaimo bars to be too sweet, but now that I’ve made this recipe, I think I might try them again with this buttercream instead of the filling the recipe originally called for. LOTS of butter but hey, that’s what desserts are all about! Right? Right!

The cookies are uncomplicated. Oats, a hint of cinnamon and nutmeg, and a touch of salt. The buttercream is amazing. Not too sweet, amazingly silky and buttery and delicious. I’ve never made buttercream frosting before, and have long considered it to be something I didn’t really love, but this - this isn’t the overly sweet, slightly gritty stuff of supermarket sheet cakes. This is heavenly. It’s thick and glossy and, well, full of butter. But you don’t need much to sandwich the cookies together, and hey, if you make them for a party, you’ll probably only eat one anyway. And you will be revered for making decadent, crowd-pleasing desserts. Which is always nice.


Adapted slightly from ModernDomestic

Makes ~20 completed cookies (40 individual oatmeal cookies, 2 cups buttercream frosting)


1 cup (2 sticks) butter, softened
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp kosher salt
3 cups rolled oats
2 cups vanilla buttercream (recipe follows)

Vanilla Buttercream:
2 large egg whites
7 tablespoons + 1 teaspooon sugar
Very small pinch kosher salt
13 tablespoons butter, at room temperature, cut into 1-tbs chunks
2 teaspoons vanilla


Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

In the bowl of a mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix until combined.

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture to the butter and sugar mixture, and mix on low speed until just combined. Add oats and mix until evenly distributed.

Scoop dough in 1 tablespoon mounds onto the baking sheets, leaving 2 inches between each cookie. Bake for 8-10 minutes, until the edges are just turning golden brown and the centers are barely cooked through. Let cool for 5 minutes on the baking sheet before remove to a rack to cool. Sandwich together with vanilla buttercream frosting.

Vanilla Buttercream:
Combine egg white, sugar and salt in the heat-proof bowl of a stand mixer. Place over a pan of simmering water. Whisk constantly until mixture is warm to the touch and the sugar dissolves (when you rub the mixture between your fingers, you won’t feel any sugar granules – it will be completely smooth).

Immediately remove bowl from heat and attach to a stand mixer fitted with a whisk attachment. Whisk on medium high speed until cool, fluffy, and glossy (about 10 minutes).

With the mixer on medium low, add the butter a few tablespoons at a time, mixing well after each addition. Add vanilla and whisk until completely smooth (it might seem like it’s falling apart at first - just keep the whisk going and it will come together in another minute or two).

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