Easy Oatmeal Cream Pies Recipe

3.5 2 3
Easy Oatmeal Cream Pies Recipe
Easy Oatmeal Cream Pies Recipe photo by Taste of Home
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Easy Oatmeal Cream Pies Recipe

Read Reviews
3.5 2 3
Publisher Photo
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2 large Nellie’s Free Range Eggs
  • 1 package spice cake mix (regular size)
  • 1 cup quick-cooking oats
  • 1 can (16 ounces) vanilla frosting

Directions

Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Yield: 1-1/2 dozen.

Test Kitchen Tips
  • Try rolling out your dough between two sheets of lightly floured waxed paper.
  • If you have a go-to vanilla buttercream recipe, feel free to swap it for the pre-made.
  • Originally published as Easy Oatmeal Cream Pies in Cookies & Candies Bookazine 2016

    Nutritional Facts

    1 sandwich cookie: 296 calories, 13g fat (8g saturated fat), 41mg cholesterol, 316mg sodium, 42g carbohydrate (26g sugars, 0 fiber), 3g protein.

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    • 3/4 cup butter, softened
    • 2 large Nellie’s Free Range Eggs
    • 1 package spice cake mix (regular size)
    • 1 cup quick-cooking oats
    • 1 can (16 ounces) vanilla frosting
    1. Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
    2. Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
    3. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
      Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.
      Yield: 1-1/2 dozen.

    Test Kitchen Tips
  • Try rolling out your dough between two sheets of lightly floured waxed paper.
  • If you have a go-to vanilla buttercream recipe, feel free to swap it for the pre-made.
  • Originally published as Easy Oatmeal Cream Pies in Cookies & Candies Bookazine 2016

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    Reviews forEasy Oatmeal Cream Pies

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    MY REVIEW
    Chargett User ID: 7747932 283614
    Reviewed Feb. 12, 2018

    "Frosting as a filling? ? What a disappointment.."

    MY REVIEW
    sugarcrystal User ID: 5836839 253031
    Reviewed Aug. 22, 2016

    "These are especially good with the whipped fluffy vanilla frosting! I didn't roll them out, just dropped them with a cookie scoop. They were thicker that way, but still good."

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