Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
There’s something undeniably comforting about the classic combination of chocolate and oats, and when you sandwich that between two soft, chewy cookies filled with luscious vanilla bean buttercream, you’ve created a dessert that feels like a warm hug. Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream are the perfect treat for any occasion, whether you’re hosting a gathering or simply craving something sweet at home. These cookies are not just delicious; they also bring nostalgia to the forefront, reminiscent of childhood treats but with a gourmet twist. Let’s dive into this delightful recipe that will have everyone reaching for seconds!
Why Cooks Rave About It
Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream are adored for several reasons. The chewy texture of the oatmeal cookies paired with the rich chocolate flavor makes for an unbeatable combination. The addition of vanilla bean buttercream elevates these cookies to new heights, providing a creamy sweetness that perfectly balances the chocolatey goodness. They’re easy to make, customizable, and can be enjoyed fresh or stored for later, making them a staple in many kitchens. Plus, they are sure to impress friends and family, earning you rave reviews!
Gather These Ingredients
To whip up these delectable Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream, you’ll need the following ingredients:
- 1/2 cup unsalted butter (1 stick, room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon instant espresso powder (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 batch vanilla bean buttercream
For the Vanilla Bean Buttercream, gather:
- 1/2 cup unsalted butter (1 stick, room temperature)
- 1 vanilla bean
- 1 cup powdered sugar (aka confectioners sugar)
- Pinch salt
- 2 teaspoons whipping cream
- 1/2 teaspoon vanilla extract
Hardware & Gadgets
Before you get started on making these Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream, make sure you have the following tools:
- Mixing bowls – For combining ingredients.
- Electric mixer – To cream the butter and sugars effectively.
- Baking sheet – For placing the cookies to bake.
- Parchment paper – To prevent sticking and make cleanup easier.
- Cookie scoop – For evenly sized cookies.
- Spatula – For spreading the buttercream.
Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream in Steps
Step 1: Preheat your oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Cream the butters and sugars
In a large mixing bowl, combine the room temperature unsalted butter, granulated sugar, and dark brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, typically about 2-3 minutes.
Step 3: Add egg and vanilla
Add in the large egg and the teaspoon of vanilla extract to the butter and sugar mixture. Mix until well incorporated.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder (if using), baking soda, and salt. This step ensures that the dry ingredients are evenly distributed.
Step 5: Mix wet and dry ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Fold in oats
Gently fold in the rolled oats, ensuring they are evenly distributed throughout the batter.
Step 7: Scoop onto baking sheet
Using a cookie scoop, portion the dough onto a baking sheet lined with parchment paper. Leave some space between each scoop, as the cookies will spread while baking.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
Step 9: Cool completely
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Make the vanilla bean buttercream
While the cookies are cooling, prepare the vanilla bean buttercream. In a mixing bowl, beat the room temperature unsalted butter until creamy. Scrape the seeds from the vanilla bean and add them to the butter, along with the powdered sugar, pinch of salt, whipping cream, and additional vanilla extract. Beat until the mixture is light and fluffy.
Step 11: Assemble the cream pies
Once the cookies are completely cooled, turn half of them upside down. Spread a generous amount of vanilla bean buttercream on each of these cookies, then top with the remaining cookies to create the cream pies.
Smart Substitutions
If you’re looking to customize your Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream or accommodate dietary needs, consider these substitutions:
- Butter: Substitute with a vegan butter for a dairy-free option.
- Granulated sugar: Use coconut sugar or a sugar substitute for a lower-calorie option.
- All-purpose flour: Swap with a gluten-free flour blend to make them gluten-free.
- Cocoa powder: Use carob powder for a different flavor profile.
Notes on Ingredients
When selecting your ingredients for Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream, consider the following:
- Unsalted butter: Using unsalted butter allows you to control the saltiness of your cookies.
- Vanilla bean: Fresh vanilla beans provide a richer flavor than vanilla extract, making your buttercream irresistibly aromatic.
- Rolled oats: Old-fashioned oats work best for this recipe, as they provide the perfect texture.
How to Store & Reheat
To keep your Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream fresh:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: For longer storage, keep in the refrigerator for up to a week.
- Freezing: You can freeze the assembled pies for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
- Reheating: If you prefer warm cookies, microwave them for a few seconds to enjoy that fresh-baked taste.
Quick Questions
Can I use quick oats instead of rolled oats?
While you can use quick oats, rolled oats provide a chewier texture that enhances the overall experience of the Chocolate Oatmeal Cream Pies.
Can I make the cookies ahead of time?
Absolutely! You can prepare the cookies a day ahead and store them in an airtight container until you’re ready to assemble with the buttercream.
How do I know when the cookies are done baking?
The cookies are done when the edges are set, and the centers look slightly underbaked. They will continue to firm up as they cool.
What can I add for extra flavor?
Consider adding chocolate chips, nuts, or even a sprinkle of cinnamon to the cookie dough for an additional flavor twist.
Time to Try It
Now that you have the complete guide to making these delightful Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream, it’s time to roll up your sleeves and get baking! This recipe not only satisfies sweet cravings but also brings joy to every bite. Whether you share them with loved ones or keep them all to yourself (no judgment here!), these cookies are sure to become a favorite in your recipe rotation. Grab your ingredients, preheat that oven, and let the magic of baking unfold. Enjoy every delicious moment!
Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, combine the room temperature unsalted butter, granulated sugar, and dark brown sugar. Beat until light and fluffy, about 2-3 minutes.
- Step 3: Add in the large egg and vanilla extract. Mix until well incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, and salt.
- Step 5: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Step 6: Gently fold in the rolled oats until evenly distributed.
- Step 7: Using a cookie scoop, portion the dough onto a baking sheet lined with parchment paper.
- Step 8: Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Step 10: Prepare the vanilla bean buttercream by beating the unsalted butter until creamy. Add the vanilla bean seeds, powdered sugar, salt, whipping cream, and vanilla extract. Beat until light and fluffy.
- Step 11: Assemble the cream pies by spreading buttercream on half of the cookies and topping with the remaining cookies.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- For longer storage, refrigerate for up to a week.
- Freeze assembled pies for up to 3 months, wrapped well.
