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Homemade Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream photo

Chocolate Oatmeal Cream Pies with Vanilla Bean Buttercream

Indulge in these delightful Chocolate Oatmeal Cream Pies! Soft cookies filled with creamy vanilla bean buttercream, perfect for any sweet craving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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:
  • 1/2 cup unsalted butter (1 stick, room temperature)
  • 1 whole vanilla bean
  • 1 cup powdered sugar (aka confectioners sugar)
  • 1 pinch salt
  • 2 teaspoons whipping cream
  • 1/2 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. 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.
  3. Step 3: Add in the large egg and vanilla extract. Mix until well incorporated.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, and salt.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Step 6: Gently fold in the rolled oats until evenly distributed.
  7. Step 7: Using a cookie scoop, portion the dough onto a baking sheet lined with parchment paper.
  8. Step 8: Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
  9. Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  10. 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.
  11. 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.